- 1-2 tbsp beef tallow (for cooking)
- 1/2 lb ground beef (80-85% lean)
- 1/2 small onion, diced
- 1/2 bell pepper (any color), diced
- 2-3 large eggs
- Salt and black pepper, to taste
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or any of your choice)
- 1 large tortilla (look for one made with olive oil or another seed oil-free option)
- Optional fillings: diced tomatoes, avocado slices, chopped cilantro, or salsa
Instructions:
1. Cook the Beef:
- In a skillet over medium heat, add 1 tbsp of beef tallow and let it melt.
- Add the ground beef, breaking it up with a spatula as it cooks. Season with salt, pepper, garlic powder, and smoked paprika.
- Once fully browned, remove the beef from the skillet and set aside.
2. Sauté the Vegetables:
- In the same skillet, add a bit more beef tallow if needed, then add diced onion and bell pepper.
- Sauté until the veggies are tender and slightly caramelized (about 3-5 minutes).
3. Scramble the Eggs:
- Push the veggies to one side of the skillet and crack the eggs directly into the pan.
- Season lightly with salt and pepper, then scramble the eggs until fully cooked. Mix the veggies into the eggs once cooked.
4. Assemble the Burrito:
- Warm the tortilla in a dry skillet or over an open flame until pliable.
- Lay the tortilla flat and add the scrambled eggs with veggies, seasoned ground beef, and shredded cheese. Add any optional fillings if desired.
5. Wrap and Serve:
- Fold in the sides and roll up the tortilla into a burrito. Slice in half if desired, and enjoy!
Tips:
- For extra flavor, add a spoonful of salsa or a drizzle of hot sauce before wrapping.
- Feel free to replace ground beef with cooked steak strips if you prefer!
Enjoy your delicious, seed oil-free breakfast burrito with beef tallow!