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A Whole30 Breakfast Burrito, filled with sweet potatoes, eggs, sausage, and caulilower rice.
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5 from 3 votes

Whole30 Breakfast Burrito

These Whole30 Breakfast is easy to make, and fun to eat. A perfect breakfast option for anyone looking to add more veggies to their diet! These portable breakfast burritos are perfect for meal prep and stay fresh for 3-4 days refrigerated.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4


  • 8 collard greens
  • 1 package Jones Dairy Farm Antibiotic Free No Sugar Turkey Sausage sliced
  • 5 eggs
  • salt and pepper to taste
  • 1 avocado
  • 1 cup cherry tomatoes halved

Sweet Potatoes

  • 1 sweet potato large, baked (or 1 1/2 cup puree)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

Cauliflower "Mexi Rice"

  • 1/2 tablespoon olive oil
  • 2 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt


  • Soak collard greens in warm (not hot) water for about 15 minutes.
  • Prepare sweet potatoes by scooping the puree into a bowl, and mixing well with lime juice, cumin and sea salt.
  • Prepare cauliflower rice by adding olive oil to a skillet over high heat. Add cauliflower rice, tomato paste, and spices. Stir fry for about 5 minutes until rice is heated through and tomato paste is mixed well.
  • In a skillet, add sliced turkey sausage, and brown over medium high heat.
  • Add eggs to a bowl, and beat well. Add salt and pepper to taste. 
  • Once the sausage has browned, add the eggs, and scramble together.
  • Take 2 collard greens, and use a knife to remove the stem from the underside, and cut the stem off at the base of the leaf (watch the video to see how to do this).
  • Place two leaves with the stem sides facing together, overlapping.
  • Add the sweet potatoes into a "burrito" shape in the middle of the collards.
  • Top the sweet potatoes with sausage and eggs, cauli rice, and other toppings.
  • Start wrapping by folding the ends of the leaves to the center, and then wrap from side to side, into a burrito.
  • Slice the burritos in half and serve with salsa to dip.



These burritos are great for meal prep. They stay fresh tasting or 3-4 days, and travel/pack well.