Easy Keto Breakfast Burrito For A Low Carb Breakfast

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Baking, Sauteing

Cuisine: American, Mexican

Courses: Breakfast, Brunch

Difficulty: Beginner

Servings: 2

Calories: 380

Description

This easy keto breakfast burrito recipe makes two low carb burritos, each loaded with crispy bacon, fluffy scrambled eggs, and gooey cheddar cheese, all nestled in a low‑carb tortilla.

Ingredients

For the Crispy Bacon

6 slices of thick-cut bacon

For the Fluffy Eggs

6 large eggs
2 tablespoons of heavy cream or full-fat milk
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon of unsalted butter or avocado oil

For the Low-Carb Burrito Wrap

2 large (10-inch) low-carb tortillas (less than 5g net carbs per tortilla)

For the Cheese

1/2 cup of shredded sharp cheddar cheese

For the Fillings (Optional)

1 small onion
1/4 cup of finely diced bell peppers
1/4 cup of fresh baby spinach, finely chopped
1/4 cup of cilantro, finely chopped

Step-by-Step Instructions

Method 1:

1
Bake Your Bacon Until It’s Perfectly Crisp
- Preheat the oven to a steady 400°F (200°C).
- Line a large baking sheet with parchment paper; this simple step makes cleanup remarkably easy.
- Arrange the bacon slices in a single layer on the prepared sheet.
- It is acceptable if the slices touch, as bacon will shrink as it cooks.
- Bake for 20-25 minutes, or longer if a crispier texture is desired.
- Once cooked to perfection, transfer the bacon to a paper towel-lined plate to absorb any excess grease.
- Allow it to cool completely until it becomes stiff and brittle.
- Once cool, chop the bacon into small, even bits.
- Set aside.
2
Prepare Your Fillings (If Using)
- Add diced bell peppers and onions.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped spinach and sauté for about 4 to 5 minutes, stirring often, until it’s wilted and tender.
- Transfer the cooked vegetables to a separate bowl and allow them to cool slightly.
3
Whisk the Eggs
- In a medium bowl, crack the eggs and add the heavy cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Whisk thoroughly until the yolks and whites are fully blended and tiny bubbles form.
- This extra air makes the eggs extra fluffy.
4
Salt for Softer Eggs
- Pre-salting the eggs and letting them sit for a few minutes helps them hold onto moisture as they cook.
- This keeps the eggs soft and tender instead of dry or rubbery, and prevents any unwanted watery “weeping” (where water is squeezed out).
5
Scramble Low & Slow
- Wipe out the skillet you used for the veggies (or grab a clean nonstick one).
- Add the unsalted butter or avocado oil.
- For the best scrambled eggs, start with a cold pan: pour in the egg mixture, then set the pan over medium-low heat.
- Let the eggs sit undisturbed for about 30 seconds, then gently scrape the bottom and sides with a rubber spatula, folding the eggs slowly as they cook.
- Keep folding and scraping different spots to cook them evenly and avoid dry spots.
- Continue until the eggs are just set and still slightly underdone.
- Undercooking them slightly ensures they remain tender and not rubbery.
6
Add Bacon & Cool
- Take the pan off the heat right away.
- Add the chopped crispy bacon bits and any optional sautéed vegetables to the eggs.
- Gently mix everything to combine.
- For meal prep, it is crucial to let this entire filling mixture cool completely to room temperature before assembling the keto breakfast burritos.
- This step is vital in preventing sogginess, particularly if the burritos are to be frozen.
7
Warm Your Tortillas
- Before rolling, warm the low-carb tortillas to enhance their pliability and prevent tearing.
- Each tortilla can be microwaved for 15-20 seconds wrapped in a damp paper towel, or briefly heated on a dry skillet or directly over a gas burner for about 30 seconds per side.
- This warming step is essential for creating a tight, secure wrap.
8
Assemble Your Burrito
- Lay a warm tortilla flat on a clean surface.
- Place about half of the cooled egg-bacon-veggie mixture in a line slightly off-center, closer to one edge of the tortilla.
- Sprinkle half of the shredded cheese over the filling.
9
Roll Your Burrito
- Begin by folding the left and right sides of the tortilla inward, slightly overlapping the filling.
- Next, fold the bottom edge of the tortilla up and over the filling, tucking it tightly as you roll it forward.
- Continue rolling tightly, ensuring the filling is compacted and the burrito maintains its shape.
- The goal is a compact, cylindrical shape that holds all the delicious contents securely.

Method 2

10
Egg-Tortilla Hack
- Pour 3 beaten eggs (seasoned with salt and pepper) into a greased medium non-stick skillet over medium heat.
- Do not stir.
- Cook for 2-3 minutes until the bottom is set but the top is still slightly raw.
- Carefully place one keto tortilla directly on top of the eggs, pressing it down gently so some raw egg seeps over the edges.
- Cook for another 1-2 minutes, then carefully flip the egg-tortilla wrap over.
- Cook for 1-2 minutes more until the eggs are thoroughly cooked.
- Transfer this unique wrap to a plate and fill with the cooked bacon, cheese, and other desired toppings.
- Roll your burrito as explained in the step above.
11
Time to Serve
- For an extra delicious, crispy exterior, heat a dry skillet over medium-high heat.
- Place the rolled burrito seam-side down and cook for 1-2 minutes per side until golden brown and crispy.
- This step is highly recommended for the best breakfast burrito experience, adding a delightful textural contrast to the soft, flavorful interior.
- Serve your bacon egg and cheese breakfast burrito immediately.

Nutrition Facts

Servings 2

Serving Size 1 keto breakfast burrito

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 220mg74%
Sodium 620mg26%
Potassium 220mg7%
Total Carbohydrate 4g2%
Dietary Fiber 2g8%
Sugars 0.5g
Protein 43.1g87%

Vitamin A 611 IU
Calcium 323 mg
Iron 4 mg
Vitamin D 95 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Eggs and tortillas both benefit from moderate temperatures, too hot and you risk rubbery eggs or burnt wraps.
Always allow bacon, eggs, and any sautéed vegetables to cool completely to room temperature before assembling the burritos.
Scramble the eggs just until they’re softly set and slightly underdone, then let them finish cooking off the heat for the creamiest texture.
Warm low-carb tortillas briefly before rolling. Cold tortillas are prone to cracking and tearing, making it difficult to achieve a tight, secure wrap.
If meal prepping, avoid incorporating wet ingredients like salsa, guacamole, or very watery vegetables directly into the burrito filling, as they can cause sogginess.
For the best keto breakfast burrito, give the assembled burrito a quick crisp in a hot skillet or air fryer for an irresistible golden crunch before serving.

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