Go Back

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! 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Servings (2 Burritos per Serving)

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

  1. Preheat oven to 400 degrees Fahrenheit and lightly spray two large baking sheets with olive oil.

  2. 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).

  3. Place your eggplant slices on the baking sheets and bake for 20-25 minutes or until very tender and flexible.
  4. While eggplant is baking prepare a large skillet with olive oil and begin heating it on the stove on medium heat.

  5. 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.

  6. In a medium bowl crack and beat your eggs and egg whites. Set aside. 

  7. 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. 

  8. Begin assembling each of the burritos with about 1/12 of the egg scramble (around 1/3 cup). 

  9. 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