Low Carb Breakfast Burritos

Ingredients

• 6 large eggs
• ¼ cup heavy cream (makes eggs extra fluffy)
• Salt & pepper to taste
• 1 tbsp butter or oil
• 1 cup cooked breakfast sausage or crumbled bacon
• ½ cup shredded cheddar cheese
• ¼ cup diced bell peppers (optional)
• ¼ cup chopped spinach or green onions (optional)
• 4 low-carb tortillas (or large romaine leaves for keto wrap)

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🥣 Instructions

1. Cook the eggs:

• Whisk eggs with heavy cream, salt, and pepper.
• Heat butter in a skillet over medium heat.
• Pour in the eggs and scramble gently until cooked. Remove from heat.

2. Warm tortillas:

• Heat your low-carb tortillas in a dry skillet for 15–30 seconds per side, or microwave for a few seconds to soften.

3. Assemble burritos:

• Lay out tortillas. Divide scrambled eggs, cooked sausage or bacon, cheese, and any veggies among them.

4. Wrap and serve:

• Fold in the sides and roll up burrito-style.
• Optional: toast seam-side down in a pan for 1–2 minutes to crisp.

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🔁 Storage & Meal Prep Tips:

• Wrap individually in foil or parchment and store in the fridge for 4–5 days.
• Freeze-friendly: Wrap tightly and freeze for up to 2 months. Reheat in microwave or air fryer.

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💡 Variations:

• Swap sausage for turkey or chicken sausage
• Add avocado slices or sugar-free salsa
• Use egg wraps instead of tortillas for zero-carb burritos