Kale, Butternut Squash and Bacon Breakfast Burritos with Spicy Chipotle Sauce

Ingredients

• 1 whole Butternut Squash, Peeled And Cubed Into 1/2 Inch Cubes
• 1 Tablespoon Olive Oil
• 1 teaspoon Kosher Salt
• ½ teaspoons Cumin
• ¼ teaspoons Ground Coriander
• 1 dash Cayenne Pepper
• ½ teaspoons Pepper
• 8 ounces, weight Sour Cream
• 2 teaspoons Adobo Sauce (from A Can Of Chipotles In Adobo Sauce), More To Taste
• ¼ cups Chopped Cilantro
• 6 pieces Bacon
• 1 bunch Curly Kale, Cleaned, Stems Removed And Torn
• 5 whole Eggs
• 6 whole Tortillas, Fajita Sized, Warmed
• 3 whole Green Onions, Chopped

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Spinach	1 cup raw (30g)	7
Black Pepper	1 tsp ground (2.3g)	6
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Coriander	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.