Breakfast Burrito Collard Green Wraps
These Breakfast Burrito Collard Green Wraps are a low-carb, gluten-free breakfast packed with scrambled eggs, sausage, veggies, and cheese—all wrapped in tender collard greens instead of tortillas. Perfect for meal prep, high in protein, and ready in under 30 minutes.
Ingredients
- Main Ingredients
- 4 large collard green leaves
- 6 large eggs
- ½ cup cooked breakfast sausage or turkey sausage
- ½ cup diced bell peppers
- ¼ cup diced onion
- ½ cup shredded cheddar cheese
- Seasonings & Flavor Base
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons salsa optional
- Optional Add-Ins
- Hot sauce
- Avocado slices
- Fresh cilantro
Instructions
- Prepare the Collard Greens
- Bring a large pot of water to a boil.
- Blanch collard leaves for 20–30 seconds until bright green and flexible.
- Transfer immediately to cold water.
- Pat dry and trim the thick center stem to make rolling easier.
- Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell peppers. Cook 3–4 minutes until softened.
- Stir in cooked sausage and warm through.
- Push mixture to one side of the pan.
- Add whisked eggs to the empty side and scramble gently until just set.
- Combine everything and remove from heat.
- Stir in shredded cheese until melted.
- Assemble the Wraps
- Lay collard leaf flat with the trimmed stem side facing up.
- Spoon filling into the center (avoid overfilling).
- Add salsa, avocado, or hot sauce if desired.
- Fold sides inward, then roll tightly from bottom to top.
- Slice in half and serve.
Notes
- Blanching is essential for flexible, easy-to-roll leaves.
- Do not overcook eggs—they continue cooking off heat.
- If leaves tear, overlap two leaves slightly before filling.
- For meal prep, wrap tightly in parchment or foil.
- Store up to 3 days refrigerated.