Freezer sausage breakfast burrito: a real grab-and-go morning, made ahead

The hardest part of eating well on a restricted diet is often not the cooking, it is the mornings when cooking is not going to happen. This burrito solves that by being made entirely in advance: sweet potato, seasoned pork, mushrooms, and bacon rolled into a tortilla and frozen, ready to thaw and reheat on a day that has no room for a skillet.

Sweet potato, mushrooms, and pork together cover a real spread of ground: beta-carotene, B vitamins, iron, and zinc all show up here, in a format that takes two minutes to reheat. That combination of nourishing and actually fast is rare enough to be worth the batch-cook effort up front.

Black pepper is left out of the seasoning entirely rather than swapped, since it is a seed spice outside strict AIP elimination and nothing here depends on it.

Not every grain-free tortilla on the shelf is AIP-compliant. Siete Foods makes their burrito-size tortillas without xanthan gum, which makes them compliant, but their standard-size tortillas are a different product and are not. Check the size, not just the brand.

Ingredients

• 4 Siete Foods burrito-size tortillas
• 3 tablespoons avocado oil
• 1 large white sweet potato, diced (orange works too)
• 12 ounces ground pork
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 8 ounces mushrooms, sliced
• 4 strips bacon, cooked and chopped
• 1 tablespoon fresh cilantro, chopped
• Chimichurri sauce, to serve

Method

• Heat the avocado oil in a large skillet over medium heat. Add the diced sweet potato, season with salt, and cook 8 to 10 minutes, until crisped at the edges. Top with cilantro and set aside.
• In the same pan, brown the ground pork with the garlic powder, onion powder, and thyme, crumbling it with a spoon as it cooks. Set aside.
• In the same pan again, cook the mushrooms with a pinch of salt for 4 to 5 minutes, until softened.
• Warm the tortillas until pliable. Fill the center of each with about a quarter of the sweet potato, 1/4 to 1/3 cup of the pork, 8 to 10 mushroom slices, and a portion of the chopped bacon. Do not overfill.
• Fold the bottom edge up, fold in both sides, and roll tightly. Optionally, crisp the rolled burritos in an oiled pan for 1 to 2 minutes per side.
• Slice and serve with chimichurri, or cool completely, wrap tightly, and freeze up to a month for later.

*Adapted from unboundwellness.com by Michelle Hoover*