Happy Saturday!
Weekend mornings are perfect for something a little more relaxed in the kitchen, and these low carb breakfast burritos have become one of my favorite easy breakfasts.
Most of the ingredients came straight from a recent Costco run — eggs, bacon, tortillas, and sour cream — along with a few staples I already had on hand in the refrigerator. I love recipes like this because they use simple ingredients and come together quickly without much planning.
Here’s everything I used to make these burritos:
If you’re looking for a satisfying breakfast that’s hearty but still low carb, these burritos are a great way to start the day.
For prep, I used my favorite World Market wheatgrass cutting board and my Pampered Chef cheese grater to shred a block of cheddar, which melts beautifully inside the warm tortilla.
The prep takes just a few minutes. Honestly, pulling everything out of the refrigerator probably takes the longest. I simply gathered the ingredients, grated the cheese, and set out my cooking utensils.
The fully cooked bacon just needs a minute in a frying pan to crisp up. Scrambling one egg along with ¼ cup of egg whites takes just another minute.
The fully cooked bacon just needs a minute in a frying pan to crisp up. Scrambling one egg along with 1/4 cup egg white takes just another minute in the frying pan.
Actual cooking time was less than two minutes.
Warming the tortilla for a few seconds in the pan or microwave will soften it up a bit, but surprisingly, the low-carb tortillas are pretty easy to fold.
All the ingredients are assembled onto a plate, a little extra cheese melted on top and you are good to go!
And if you’re making a big batch of these burritos, they can easily be wrapped and frozen for a quick breakfast later. Just wait until they are completely cool and wrap each burrito individually in parchment paper and then tightly in plastic wrap.
Reheating Instructions
Microwave:
Heat in 30-second intervals until the burrito reaches the desired temperature. Overheating can cause the tortilla to become tough.
Oven:
Remove the plastic wrap and rewrap the burrito in foil. Bake in a preheated 350° oven for about 10–15 minutes, or until warmed through.
Like any burrito (which are my absolute favorite foods!) your imagination is the only limit to the toppings you can use. Jalapenos and salsa are my favorites, but you might need an extra napkin.
These low carb breakfast burritos come together in about five minutes and make a great freezer-friendly breakfast.
Low Carb Breakfast Burritos
Ingredients
- 1 egg
- ¼ cup egg white
- salt & pepper to taste
- pat of butter or spray of oil to grease the pan
- 1 low carb tortilla
- ¼ – ⅓ cup grated cheddar
- 2 slices crispy cooked bacon
- your favorite toppings I used jalapenos
Instructions
- Cook bacon according to your favorite method until it is crispy. Crumble and set aside.
- In a small bowl, scramble egg and egg white with a bit of water and salt & pepper to taste.
- In a small frying pan, add a small amount of butter and oil and scramble eggs until just done.
- Heat tortilla for a few seconds until it becomes soft and malleable. Assemble on a plate: scrambled eggs, bacon crumbles, cheese. Wrap tightly, top and serve or prepare to freeze.
Notes
Wrap Up
I hope you enjoy your weekend and if you have any special breakfast recipes, please share them with us.
As always, God bless you and yours.