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Sausage Bruschetta Breakfast Burrito With Egg, Spinach & Flax Wrap (paleo, Low-carb, Gluten-free)

In a blender or food processor, blend eggs, egg whites, spinach, milk, flaxseed meal, and salt. Pour half of egg batter into a large, lightly-greased skillet over medium heat; swirl pan to evenly spread out batter in a thin layer. Let cook for 3 to 4 minutes, cover, and cook an additional 2 minutes (or so), until there's no liquid batter on top. Flip, and cook an additional 2 to 3 minutes (uncover. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

2 large eggs

2 large egg whites

1 heaping cup fresh spinach

1/4 cup unsweetened original almond or cashew milk

1 tbsp golden flaxseed meal (i use king arthur's or bob's red mill)

1/8 tsp salt

cooking spray (i prefer olive oil or avocado oil based)

1/2 pint cherry tomatoes, finely chopped

2 oz cooked turkey or chicken breakfast sausage links (i use applegate naturals), chopped

6 fresh basil leaves, chopped

1 tbsp grated parmesan cheese (omit if strict paleo)

1/2 tbsp balsamic vinegar

1 clove garlic, minced

1/2 tsp olive oil

pinch salt (only if necessary, i prefer not to add it)

Preparation

1In a blender or food processor, blend eggs, egg whites, spinach, milk, flaxseed meal, and salt.

2Pour half of egg batter into a large, lightly-greased skillet over medium heat; swirl pan to evenly spread out batter in a thin layer. Let cook for 3 to 4 minutes, cover, and cook an additional 2 minutes (or so), until there's no liquid batter on top. Flip, and cook an additional 2 to 3 minutes (uncovered), or until completely cooked. Repeat with remaining egg batter.

3Meanwhile, prepare sausage bruschetta. In a medium-sized bowl, combine remaining ingredients.

4Distribute half of sausage bruschetta down the center of each egg wrap, and roll!

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