The shirtless chef is here with a bacon and egg breakfast burrito.
This isn’t a meal that I was tracking my calories or macros, but I made sure it had protein.
Generally I don’t eat a meal this fatty or rich, but who doesn’t love a delicious homemade breakfast burrito for Sunday brunch.
As a gut health nutritionist with ulcerative colitis, I sign off on this meal if the ingredients don’t bother your gut. The only two things that could be problematic: high fat levels for digestion, gluten if you’re intolerant, and dairy. So keep that in mind.
Ingredients:
– 3 eggs
– 3 slices of bacon
– 1.5 tbsp of olive oil
– 1/2 oz of shredded cheese
– 1 flour tortilla
– 2 tbsp non fat greek yogurt
– 3 oz frozen hash browns
– Salt & pepper
Recipe:
– Start by cooking the hash browns
– add 1 tbsp olive oil to a medium high pan and cook the hash browns until crispy and browned ~ about 10 min
– While the hash browns are cooking, cook the bacon at 400 degrees for 8 minutes in the air fryer
– Once the bacon and hash browns are done, cook your eggs in the remaining 1/2 tbsp olive oil
– To assemble the burrito:
– spread greek yogurt out on the tortilla
– layer the hash browns, the bacon, the eggs, and then the cheese
– roll it up noice and tight
– Air fry the burrito at 400 degrees for 3 minutes
– ENJOY THE BURRITO