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Short-Order Kitchen

Low-Carb Breakfast Burritos

By Wes Ellis2 min read
A breakfast burrito cut in half on a metal tray, with cups of salsa and sour cream.
Recipe card
Servings
4 to 6
Prep
15 to 20 minutes
Cook
10 to 15 minutes
Method
Skillet
Heat
Medium heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 16 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Warm the tortillas first or they crack when you roll.
  • Let the filling cool before wrapping any for the freezer.
  • Frozen burritos keep 2 to 3 months.
  • About 405 calories and 22 g protein each, around 6 g net carbs.
THE RECIPE · LOW-CARB BREAKFAST BURRITOS

Ingredients

Filling

To assemble

You'll need

  • Large skillet
  • Bowl and whisk
  • Spatula
  • Plastic wrap and foil, if freezing

Directions

Filling

  1. Brown the sausage in a large skillet over medium, breaking it up.
  2. Add the peppers and onion and cook until tender and the sausage is cooked through. Drain the grease, then push everything to one side.
  3. Pour the beaten eggs into the empty side and scramble until done how you like them.
  4. Stir the sausage mixture into the eggs and take the pan off the heat.

Rolling

  1. Warm the tortillas a few seconds in the microwave or a dry skillet so they bend.
  2. Spoon filling into the center of each and sprinkle with cheese.
  3. Fold in the sides, fold the bottom up over the filling and roll tight.
  4. Eat right away, or sear them seam-side down in a hot skillet for a few seconds to seal. Serve with salsa, avocado or sour cream.
Notes Wrapped individually, they keep 3 to 4 days in the fridge. To freeze, cool completely, wrap in plastic and then foil (or a freezer bag) and freeze for 2 to 3 months. Thaw overnight in the fridge or microwave on low power, then finish in the oven, toaster oven or a skillet so the tortilla isn't soggy. Roughly 405 calories and 22 g protein per burrito, give or take.

wesellis.com/blog/low-carb-breakfast-burritos/

A breakfast burrito is a scramble you can hold. This one is sausage, peppers, onion, eggs and cheese in a low-carb tortilla. They're good fresh, but the real reason to make a batch is the freezer.

Rolling without tearing

Low-carb tortillas are stiffer than regular flour ones, and they crack if you fold them cold. A few seconds in the microwave or a dry skillet loosens them up. Don't overfill, either. Leave a couple of inches of bare tortilla around the filling so the sides can fold in, then roll tight from the bottom.

Tip

Searing the finished burrito seam-side down in a hot pan for a few seconds seals the seam and gives the outside some crunch.

Freezer rules

Two things keep freezer burritos from going soggy. First, let the filling cool before you wrap, so it doesn't steam inside the tortilla. Second, wrap each one on its own, plastic and then foil, so you can pull them out one at a time. Reheat on low power, then finish in a skillet or toaster oven to crisp the tortilla back up.

For the bread-free version of this breakfast, try the Ham, Egg and Cheese Roll-Ups. How Long Food Keeps in the Fridge and Freezer has the timelines if you're prepping a whole week. And Easy Camping Breakfast Tacos are the looser, smaller relative for cooking outside.

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