High Protein Breakfast Burrito
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All this Ironman training has me really hungry, but also inspired to add in something extra special to my second breakfast game. Now not all of us need two breakfasts, but we all need a high protein breakfast, and you can make these in batches so you can rip into them on the daily after a great workout.
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Ingredients
For the Burrito
4 large tortillas
1 lb Force of Nature venison breakfast sausage (ground)
1 cup shredded cheddar cheese
8 eggs
1 1/2 russet potatoes, peeled
Olive oil, salt, and pepper
For the Green sauce
1 avocado
Juice of 1 lime
1/2 cup cilantro, roughly chopped
1 shallot, diced
2 tbsp olive oil
2 tbsp plain yogurt
1 Tbsp red wine vinegar
Salt and pepper, to taste
Method
- Turn on your air fryer Using the grater attachment in a food processor the large section of the hand held grater, grate the potato, before wrapping in a tea towel and ringing out excess moisture. Spread out evenly onto a sheet tray, drizzle with Olive oil and salt and pepper.
- Pop in the air fryer for 7-9 minutes or until golden. Toss diced potatoes with olive oil, salt, and pepper and roast for about 20–25 minutes, until golden and crisp, tossing halfway through.
- Next lets make the green sauce; blend the avocado, lime juice, cilantro, jalapeño, shallots, olive oil, and yogurt until smooth. Season with salt and pepper to taste. Set aside.
- Next lets build the base; In a skillet over medium heat, cook the Force of Nature venison sausage, breaking it up as it browns, about 6–8 minutes until fully cooked through. Remove and set aside.
- In the same skillet, to take advantage of all that flavor, scramble the eggs over medium-low heat until just set, soft and creamy. Remember your eggs continue to cook even off the heat, so dont cook them too dry.
- Lay out each tortilla and layer with sausage, scrambled eggs, grated potatoes, shredded cheddar. Carefully fold into a burrito serve with a generous spoonful of green sauce.
Nutrition Breakdown
cals: 870 • fat: 22g • protein: 48g • carbs: 57g
