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Introduction
If you’ve been missing breakfast burritos on your keto or bariatric journey, this recipe is going to be your new go-to. These Low Carb Breakfast Burritos are everything you want in a morning meal—warm, savory, packed with protein, and wrapped in a keto-friendly low-carb tortilla that won’t spike your carbs or leave you feeling sluggish.
What makes these burritos extra special is how customizable they are. You can load them with your favorite fillings—eggs, cheese, sausage, and veggies—without going overboard on your macros. They’re soft, satisfying, and easy to prep ahead for busy mornings. Whether you’re managing your weight post-bariatric surgery or just want a healthy, low-carb breakfast to fuel your day, these burritos deliver comfort and nutrition in every bite.
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Why You’ll Love This Recipe
There’s something magical about a breakfast that feels indulgent but is secretly good for you. Here’s why you’ll fall in love with these low carb breakfast burritos:
- Perfect for meal prep: You can make several at once, freeze them, and reheat for a quick breakfast.
- Loaded with protein and healthy fats: Keeps you full and energized without the carb crash.
- Bariatric and keto-friendly: Easy on the tummy, especially after surgery, while still packing in flavor.
- Customizable: You can switch up the fillings based on your preferences or what’s in your fridge.
- Satisfying and comforting: It’s like wrapping your morning in a warm, cheesy hug!
My Personal Experience
I made these burritos on a chilly Monday when I just needed something cozy to start the week—and wow, did they hit the spot. I’d been craving a traditional breakfast wrap, but I didn’t want to compromise my macros or feel bloated afterward.
The first time I tried them, I loaded mine with scrambled eggs, spicy sausage, sautéed spinach, and cheddar cheese. When I took the first bite, it was like biting into everything I’d been missing—without any of the guilt. I made extras for the next few days and felt like a meal-prep champion. These have definitely earned a permanent spot in my weekly routine.
Required Equipment
Non-Stick Skillet
A good non-stick skillet makes it easy to scramble eggs and cook your fillings without sticking or burning. I find it especially helpful for lightly crisping the burrito once it’s wrapped.
Mixing Bowl
For whisking the eggs and mixing your ingredients, a simple bowl makes everything come together quickly. I always use one that’s easy to clean and deep enough for vigorous whisking.
Spatula
You’ll need a heat-safe spatula to scramble the eggs and flip anything in the skillet. I’ve tried a few, but the flexible silicone ones are my favorite—they don’t scratch and they scoop perfectly.
Parchment Paper or Foil (Optional)
If you’re meal prepping or freezing these burritos, wrapping them in parchment paper or foil keeps them fresh and makes reheating a breeze.
Ingredients & Substitutions
- 4 large eggs – These are your protein-packed base. You can use egg whites if you want to cut the fat, but I prefer whole eggs for richness.
- 1/4 cup heavy cream – Adds fluffiness to the eggs. Unsweetened almond milk can be used as a lighter substitute.
- 1/2 cup shredded cheddar cheese – Melts perfectly inside the burrito. Try mozzarella or pepper jack for a different flavor twist.
- 1/2 cup cooked breakfast sausage (crumbled) – Adds savory depth. Bacon or turkey sausage also work well here.
- 1/4 cup sautéed spinach – Brings in fiber and nutrients. Kale, mushrooms, or even diced bell peppers can be swapped in.
- 2 low-carb tortillas (around 4g net carbs each) – These are key to keeping it keto. Look for ones made with almond or coconut flour.
- Salt & pepper to taste
How to Make Low Carb Breakfast Burritos
- Cook your filling: Start by cooking your sausage in a skillet until browned. If you’re adding spinach or other veggies, sauté them in the same pan for added flavor.
- Whisk the eggs: In a mixing bowl, whisk the eggs with heavy cream, salt, and pepper until frothy.
- Scramble the eggs: Pour the egg mixture into your heated skillet and cook on medium-low, stirring gently until fluffy and just set.
- Assemble the burritos: Lay out your low-carb tortillas. Add a portion of eggs, sausage, sautéed veggies, and cheese onto each.
- Wrap it up: Fold in the sides of each tortilla, then roll them up tightly like a burrito.
- Toast the burritos (optional): Place the wrapped burritos back in the skillet seam-side down for 1–2 minutes to crisp them up slightly.
Tips for This Recipe
- Don’t overfill the tortillas—it makes them harder to wrap.
- Lightly warm your tortillas in the microwave for 10 seconds to make them more pliable.
- Add a little hot sauce or low-carb salsa inside for extra flavor.
- Use pre-cooked sausage or bacon to save time on busy mornings.
- Make a big batch and freeze them individually for grab-and-go meals.
Optional Additions
- Avocado slices – Creamy, rich, and full of healthy fats.
- Low-carb salsa – Adds tang and moisture without the sugar.
- Hot sauce – A few dashes can wake up the flavors.
- Green onions or chives – For a mild, fresh bite.
- Jalapeños – If you like a little morning kick!
Serving Ideas
Serve these with a side of sliced avocado, a dollop of sour cream, or even a small green salad. They’re perfect on their own for a protein-packed breakfast or brunch, but also great on a keto breakfast spread with mini frittatas or egg muffins.
Storage Recommendations
These burritos store beautifully! Wrap them tightly in parchment paper or foil and refrigerate for up to 4 days. You can also freeze them individually for up to 2 months.
To reheat:
- From fridge: Microwave for 60–90 seconds or reheat in a skillet over low heat.
- From freezer: Microwave for 2–3 minutes, flipping halfway, or defrost in the fridge overnight and heat as above.
Frequently Asked Questions
Can I use a different protein?
Yes! Try turkey sausage, crumbled bacon, or even leftover grilled chicken.
What’s the best tortilla to use?
Go for ones labeled keto or low-carb with 4g net carbs or less per tortilla. Almond flour or coconut flour tortillas work great.
Are these good for meal prep?
Absolutely! They’re one of the easiest make-ahead keto breakfasts and freeze like a dream.
Can I make them dairy-free?
Yes, just skip the cheese or use a dairy-free alternative. Swap heavy cream with unsweetened almond milk.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 18g
- Fat: 24g
Low Carb Breakfast Burritos Recipe
Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage
- 1/4 cup sautéed spinach
- 2 low-carb tortillas
- Salt & pepper to taste
Instructions
- Cook sausage in a skillet until browned. Set aside.
- In a bowl, whisk eggs, heavy cream, salt, and pepper.
- In the same skillet, scramble eggs until fluffy and cooked through.
- Warm tortillas slightly for easier folding.
- Divide eggs, sausage, spinach, and cheese between the two tortillas.
- Wrap into burritos, folding in the sides and rolling tightly.
- Optional: Toast in skillet seam-side down until lightly crisped.
- Serve warm or wrap for later.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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