Tortilla-Less Eggplant Breakfast Burritos
You'll be amazed at how well the taste and texture of roasted eggplant complements the scrambled eggs in these low-carb and high-protein breakfast burritos!
Ingredients
- 1 Extra Large Globe Eggplant (see notes)
- 6 Eggs
- 1.5 Cups Egg whites
- 3/4 Cup Almond Cheese (see notes)
- 2 Cups Spinach, Chopped (90g)
- 10 Jone's All-Natural Pre-Cooked Turkey Sausage Links (142g)
- 6 Stalks Green Onion (90g)
- 1.5 Large Avocados (3/4 cup pureed)
- 1/4 Tsp Salt
- 1 Pinch Black Pepper
- Olive Oil Spray
Instructions
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Preheat oven to 400 degrees Fahrenheit and lightly spray two large baking sheets with olive oil.
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Begin preparing your eggplant by using a peeler to remove it's skin. Next begin slicing 1/8 to 1/4 inch thick slices from the top to the bottom of the eggplant. This should result in about 12 long oval slices (not round slices).
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Place your eggplant slices on the baking sheets and bake for 20-25 minutes or until very tender and flexible.
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While eggplant is baking prepare a large skillet with olive oil and begin heating it on the stove on medium heat.
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Make sure your turkey sausage is defrosted (or microwave for about 1 minute and 30 seconds) and dice it. Dice up 1.5 avocados as well. You may also chose to blend the avocado into 3/4 cups of puree. Set turkey sausage and green onion aside.
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In a medium bowl crack and beat your eggs and egg whites. Set aside.
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Add diced turkey sausage and green onion to the pan and cook for about 1 minute. Then pour in your eggs, spices, and almond cheese. Cook for about 5 minutes, stirring occasionally, until liquid egg mixture becomes solid. Finally top it with your avocado and add additional salt and pepper to taste.
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Begin assembling each of the burritos with about 1/12 of the egg scramble (around 1/3 cup).
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Roll up each piece of eggplant from top to bottom, like a sleeping bag. Serve!
Notes
- The wider the eggplant the better since you will be rolling these up into burritos. Aim for at least 5" in circumference. If you can't find a large enough eggplant you can always eat them taco-style.
- For the almond cheese I highly recommend Trader Joe's Almond Mozzarella Style Shreds due to the macronutrients, taste, and meltability. You can also use a mild tasting soy cheese or low-fat milk-based cheese.
Nutrition Facts (Per Serving)
- Calories: 230
- Fat: 10.5g
- Carbs: 15g
- Sugar: 3.5g
- Protein: 19.5g
