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)
🥣 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.
🔁 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.
💡 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
