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Low Histamine Breakfast Burritos- GF, DF, Egg free

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

delicious twist on classic breakfast burritos

Veggies
 ½ small gold or russet potato
 ¼ zucchini
 ¼ yellow/red/orange pepper
 1 tbsp matchstick carrots
 ½ tbsp diced onion
 cilantro for garnish
Burrito
 2 gf flour tortillas (see recipe link below)
 2 tbsp low histamine chicken sausage (see recipe link below)
Sauce Options
 low histamine nacho sauce
 low histamine bbq sauce
 low histamine tomato free salsa
Histamine Level: 1
 rated a 1 due to garlic in sausage and sauces.
Veggie Prep
1

Wash off your potato and poke it several times with a fork. Microwave for 2-3 minutes or until soft. Set aside to cool.

2

While the potato is cooking, slice & dice the zucchini, peppers, and onions. Then slice & quarter the potato. Wash the cilantro, cut off the stems and set it aside for garnish.

3

Heat a frying pan with a bit of olive oil over medium heat, then add the veggies & potato. Season to taste. Sauté for about 5 min or until veggies are soft. Then remove from heat.

Burrito
4

If frozen, warm up the tortillas and the chicken sausage on the stove or in the microwave. Be careful not to warm the tortillas for too long, they have a tendency to get stiff if you do. When I warm them on the stove I do it on high heat with a lid covering it, so it's a quick warm-up. It takes about 8-10 seconds in the microwave.

5

Stir the sausage into the veggie mixture.

Assembly
6

Add the veggies & meat to the tortillas and top with cilantro. Add nacho sauce for a cheesy burrito, bbq sauce for savory, or salsa for a mexican style.