Low-Carb Deconstructed Breakfast Burrito Platter
This holiday season, redefine your festive mornings with a Low-Carb deconstructed breakfast burrito platter. Tailored for a Keto holiday family brunch, this flavorful and customizable dish combines the essence of a classic breakfast burrito in a deconstructed, visually appealing format. Dive into a symphony of colors, flavors, and textures that make this dish an ideal centerpiece for your holiday brunch.
How to Make It
Step 1
Preheat your oven to 400F/200C, and line a baking sheet with parchment paper. Slice the red pepper, green pepper, mushrooms, and onion. Transfer the pepper and onion medley to the sheet pan. Spread in one layer and bake in the heated oven for 10 minutes until cooked.
Step 2
Take the sheet pan out of the oven. Make 6 gaps in the veggies. Crack the eggs in the holes and add the salami slices around them. Season everything with salt, pepper, cumin, oregano, and paprika.
Step 3
Return to the oven and bake until the egg whites settle and are cooked to your liking, anywhere from 5-8 minutes. Meanwhile, dice the tomato, grate the cheese, and slice the avocado. Remove the sheet pan from the oven and set aside.
Step 4
Top with sliced avocado, diced tomatoes, crumbled feta, and fresh cilantro. Optionally, add a few lime wedges. Serve immediately.
Ingredients
- Green bell peppers, raw 1 small
- Red bell peppers, raw 1 small
- Onion, white, yellow or red, raw 0.5 small
- Mushrooms, raw 100 g
- Cumin, ground 0.5 tsp
- Oregano, dried 0.25 tsp
- Paprika 0.5 tsp
- Salt 0.5 tsp
- Black pepper 0.5 tsp
- Salami 6 medium slice – 3 1/8" diameter x 1/16" – each 0.4 ounce
- Raw egg 6 medium