Although this isn’t an entirely healthy recipe (see: bacon and cheese), using a collard green as a wrap instead of your typical tortilla is a great alternative for breakfast if you’re looking to eat more veggies and cut down on carbs.
Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen.
Place bacon in a pan, turn to medium heat. Flip bacon once the first side has browned.
Add red onion to the pan and continue cooking until desired crispness, then remove bacon and onion, placing bacon on paper towel.
In the same pan, lay your collard green leaves one over the other, cooking covered for about 5-10 minutes until tender. Remove to plate once done.
In a bowl, scramble eggs, add tomatoes, green onions, and salt & pepper to taste.
Add butter to pan if needed, cook eggs to your liking.
On top of collard greens, add cheese, bacon, onions, and eggs. Fold collard greens over top of egg mixture, rolling until leaves overlap one another, allowing them to stick to one another.
Serve and enjoy.