Bacon, Kale and Sweet Potato Breakfast Burritos. Two ways.

3 slices peppered or maple bacon/ turkey bacon, diced
2 1/2 c. peeled, diced sweet potatoes
1/2 c diced red pepper
1/2 c diced onion
1 c chopped fresh kale
4 organic eggs
1/4 c chopped cilantro
1/2 c pico de gallo/salsa
1/2 c cheese (optional)
6 gluten-free tortillas
salt and pepper
optional topping- sour cream and guacamole (at least 2 avocados)

Option # 1

Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Cook eggs scramble style. Then mix it all together including the bacon, cilantro and salsa. Season with more S&P if needed. Wrap in GF tortilla and top with cheese and/or sour cream. Yum.

Option # 2
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Return bacon to sweet potato mix. Ok now here's where is differs... don't mix in the eggs, I repeat DO NOT mix in the eggs. Here's what you do, scoop out the potato mixture onto plates in heaping mounds. Make guacamole ( I just mash avocados mix in salt and lemon juice). Spread the guacamole over top of the potato mixture. Then fry the eggs sunny-side up style. Place egg on top of guac. Top with salsa/pico, sour cream, cheese, cilantro, ketchup.... whatever your heart desires. Double yum.

This serves 6, so I double it because I have children that out eat me. Enjoy!