Simple Low Carb Breakfast Burrito Recipe – No Tortilla – Keto

Low Carb Breakfast Burritos
Freezer Friendly Grain Free Keto Friendly Kid Friendly Low Carb One Pan 

Nutrition: 263 Calories | 1g Net Carbs | 19.1g Protein | 19.9g Total Fat

Enjoy a low carb breakfast burrito with this easy recipe. Bacon and cheese in a homemade egg wrap, these burritos are delicious at home or on-the-go.

Breakfast burritos are a perfect handheld meal, ready to take on-the-go or enjoy at home. It turns out, it’s pretty easy to make them low carb too. Instead of having egg in the filling, turn the egg into the wrap. This recipe has bacon and cheese as the filling, but really, once you make the egg wrap, the burrito possibilities are endless. These breakfast burritos are also ideal for meal prepping. Wrap each burrito in parchment paper and store them in the fridge. Then, simply warm them in the microwave as you head out the door. And your healthy breakfast is done.

Homemade Egg Wraps

The most important part of this recipe is the egg wraps. I actually use egg wraps to make low carb enchiladas too (check out the recipe). To make the egg wraps you need a medium sized non-stick pan, eggs, water and seasoning salt. Mix together the eggs, water and seasoning. I recommend using a shaker bottle to mix them up. This makes measuring the egg mixture easier. Heat the non-stick pan on the stove over medium heat. Once the pan is hot, spray it with non-stick spray and pour in one-third cup of the egg mixture. Put the lid on the pan and cook for 3 minutes until it’s just cooked through. Then, use a spatula to gently slide the egg wrap onto a plate. Repeat the process for each egg wrap. In my pan, I can make 5 wraps with 6 eggs. As the size of pans vary, you can adjust the amount of eggs for your family. Another easy swap is to use egg whites instead.

Fill and Roll the Burritos

Once you’ve made all the egg wraps, give them time to cool a bit so you don’t burn your fingers while you’re rolling up the burritos. Then, put your burrito filling in the center of the wrap. Next, fold the sides of the wrap over the filling. Finally, roll up the breakfast burrito. Place the finished burrito seam-side down on a plate. And make the rest of the burritos.

Finish the Burritos

The last step is to return the rolled burritos back to the pan for a few minutes. Heat the same non-stick pan over medium heat. Place all the burritos in the pan seam-side down for 2-3 minutes until the are golden on the outside. Then, turn them over. A couple minutes on the other side, then the cheese will be melted, and it’s time to eat. At this point you could also wrap up the burritos and store them for a quick breakfast any day of the week.

Other recipes to check out: Bacon and Cheese Eggs Cups with Ham, Sausage Spinach Frittata with Ricotta, and Omelette Waffles.

Simple Low Carb Breakfast Burrito Recipe – No Tortilla – Keto

Enjoy a low carb breakfast burrito with this easy recipe. Bacon and cheese in a homemade egg wrap, these burritos are delicious at home or on-the-go.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

  • 6 Eggs
  • 1/3 Cup Water
  • 1/2 tsp Season Salt
  • 10 Bacon Slices, Cooked and Crumbled
  • 1 Cup Shredded Cheese

Directions

  1. In a bowl or mixer bottle, combine the eggs, water and season salt.
  2. Heat a medium sized non-stick pan over medium heat. When the pan is hot, spray with non-stick spray. Add 1/3 cup of the egg mixture to the pan. Cover with a lid and cook for about 3 minutes until the eggs are cooked through.
  3. Use a spatula to loosen the cooked egg from the bottom of the pan and slide it onto a plate. Repeat the process, until all the egg wraps are cooked. Turn off the stove while you fill the burritos.
  4. Let the egg wraps cool slightly, so that you can touch them. Once cool, lay out an egg wrap on a plate and fill it with bacon and cheese. Fold the sides of the wrap over the filling, and then roll up the burrito. Repeat until all the burritos are filled.
  5. Heat up the non-stick pan on the stove again. Place the burritos in the hot pan, seam side down. Cook for 2-3 minutes until they are golden, then turn over. Cook another 2 minutes until the cheese is all melted.
  6. Serve the burritos immediately, or wrap them in parchment paper and store in the refrigerator for an easy grab-and-go breakfast.

Nutrition: 

Yield: 5 servings, Serving Size: 1 Burrito

Amount Per Serving:  Calories: 263,  Total Fat: 19.9g, Saturated Fat: 8.8g,  Cholesterol: 264.5mg, Sodium: 659.1mg, Carbohydrates: 1g, Fiber 0g, Sugars: 0.3g, Protein 19.1g

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