This egg breakfast burrito is a simple, low carb alternative to traditional breakfast burritos, made without tortillas and wrapped entirely in eggs. Filled with bacon, avocado, fresh vegetables, and a creamy spread, it delivers all the flavors of a classic burrito while keeping carbs to a minimum.
A Quick Look at the Recipe
✅ Recipe Name: Egg Breakfast Burrito
🕒 Ready In: ~15 minutes
👪 Serves: 2 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Eggs, heavy cream, bacon, avocado, lettuce, tomato
📖 Dietary Info: Low carb; keto-friendly; gluten-free
👌 Difficulty: Easy - simple stovetop egg wrap with no tortillas
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Because the egg acts as the wrap, this recipe is naturally keto-friendly and gluten-free, making it a great option for anyone following a low carb lifestyle. It's quick to make, filling, and easy to customize with your favorite keto-friendly fillings for a satisfying breakfast or brunch.
If you're looking for easy breakfast ideas like this one, you may also enjoy our Berry Chia Pudding, Avocado Egg Toast, or Bacon Egg Muffins for more make-ahead options.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Egg Breakfast Burrito:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Egg Breakfast Burrito:
- Recipe Notes & Tips:
- How to Store:
- Egg Breakfast Burrito FAQs:
- More Breakfast Recipes You'll Love
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- Egg Breakfast Burrito
Why You'll Love this Egg Breakfast Burrito:
No tortilla needed: The egg wrap keeps everything together while skipping traditional tortillas.
Quick to make: Comes together in about 15 minutes from start to finish.
Filling and satisfying: Eggs, bacon, and avocado make this a hearty breakfast.
Simple ingredients: Made with everyday staples you likely already have on hand.
Easy to customize: Swap in different fillings based on what you enjoy or have available.
Key Ingredients:
- eggs. Use large eggs for consistent wrap size and structure.
- mayonnaise. Adds creaminess; feel free to use homemade mayonnaise or skip it if preferred.
- romaine lettuce. Offers crunch and freshness; spinach or arugula can also be used.
- roma tomato. Slice thinly to avoid excess moisture; grape tomatoes (halved) are another option.
- bacon strips. Cook until crispy for the best texture contrast. Turkey bacon or sausage can also work.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Swap the bacon for cooked sausage, ham, or turkey bacon if preferred.
- Change the greens: Romaine can be replaced with spinach, arugula, or mixed greens.
- Skip the mayonnaise: Use sour cream, plain Greek yogurt, or a simple mustard spread instead.
- Add extra vegetables: Sliced bell peppers, onions, or mushrooms can be added for more texture and flavor, just sauté them first.
- Make it cheesier: Add a slice of cheese or a sprinkle of shredded cheese before rolling for extra richness.
How to Make Egg Breakfast Burrito:
- Mix eggs well with the heavy cream, salt and pepper while heating up a non-stick 10 inch skillet.
- Melt a teaspoon of butter in your pan. Pour half the egg mixture into the pan. Be sure to tilt the pan around quickly so you get an even tortilla! Put a lid on it and let it sit for about a minute.
- Shake the pan back and forth to see if the egg moves around. You can use a large spatula to help as well.
- Flip the egg out of the pan and onto a paper towel to remove excess oiliness. Repeat with the other half of the egg mix.
- Spread the mayonnaise on the egg. Add filling ingredients and season with salt and pepper.
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Recipe Notes & Tips:
- Use a non-stick skillet to make flipping the egg wraps easier and prevent tearing.
- Cook the eggs gently: Medium heat helps the eggs set without browning or overcooking.
- Don't skip the paper towel step: Blotting the egg wraps removes excess butter for easier rolling.
- Assemble just before eating to keep the lettuce crisp and the wrap from getting soggy.
- For easier flipping, use a wide spatula and make sure the egg is fully set before turning.
- Double the batch and store extra cooked egg wraps in the fridge for up to 3 days, just reheat gently in a pan.
- Add cheese if desired: A slice of cheddar, pepper jack, or mozzarella melts nicely inside the warm wrap.
- Great for on-the-go: Wrap in parchment paper for a portable breakfast option.
How to Store:
Refrigerator: Store assembled burritos in an airtight container for up to 1 day. For best texture, store the egg wraps and fillings separately and assemble just before eating.
Egg wraps only: Cooked egg wraps can be stored in the fridge for up to 3 days. Layer parchment paper between them to prevent sticking.
To reheat: Warm the egg wraps gently in a skillet over low heat until just heated through. Avoid overcooking to maintain a soft texture.
Egg Breakfast Burrito FAQs:
Use a non-stick skillet, cook on medium heat, and make sure the eggs are fully set before flipping. Tilt the pan to spread the egg evenly when first poured in.
Yes, an egg breakfast burrito is naturally low carb because it uses eggs instead of a flour tortilla. This significantly reduces the carbohydrate content compared to a traditional breakfast burrito.
An egg breakfast burrito is best enjoyed fresh, but it can be prepared a few hours in advance and stored in the refrigerator. Wrap tightly and reheat gently to avoid overcooking the eggs.
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Egg Breakfast Burrito
Ingredients
- 2 eggs
- 2 tablespoons heavy cream
- ½ teaspoons salt
- ½ teaspoons pepper
- 2 teaspoons butter
- 2 tablespoons mayonnaise
- 1 cup romaine lettuce, chopped
- 1 roma tomato, sliced
- 4 cooked bacon strips
- ½ avocado, sliced
Instructions
- Whisk the eggs well with the heavy cream, salt and pepper. Heat up a non-stick pan to a medium heat.
- Melt half the butter in the pan, and pour in half the egg mixture. Immediately tilt the pan back and forth to ensure the egg covers the entire base.
- Cover the pan and let the cook for about a minute.
- When you are able to move the entire egg when shaking the pan back and forth, carefully flip it over with a spatula.
- When it's fully cooked, transfer to a paper towel to remove excess oiliness. Repeat with the other half of the egg mix.
- Spread the mayonnaise on the egg. Add the lettuce, tomato, bacon and avocado. Season with salt and pepper. Roll and enjoy!
Nutrition
Notes
- Use a non-stick skillet to make flipping the egg wraps easier and prevent tearing.
- Cook the eggs gently: Medium heat helps the eggs set without browning or overcooking.
- Don't skip the paper towel step: Blotting the egg wraps removes excess butter for easier rolling.
- Assemble just before eating to keep the lettuce crisp and the wrap from getting soggy.
- For easier flipping, use a wide spatula and make sure the egg is fully set before turning.
- Double the batch and store extra cooked egg wraps in the fridge for up to 3 days, just reheat gently in a pan.
- Add cheese if desired: A slice of cheddar, pepper jack, or mozzarella melts nicely inside the warm wrap.
- Great for on-the-go: Wrap in parchment paper for a portable breakfast option.
Harriett says
YL
Cee Jay says
Made this just now and it turned out really good. Will make again. Ate one and wrapped the other in parchment paper and foil will eat warm tomorrow and eat.
Roche Woodworth says
Thank you for the feedback, we’re happy you enjoyed the recipe!:)
Cindy Jean says
I am not a fan of avocado by itself but I love guacamole. I took the chopped tomato, mayo, a squeeze of fresh lime and avocado for a quick guacamole. Really hits the spot for breakfast, lunch, or dinner. Thanks.
Roche Woodworth says
Hi Cindy, so glad you liked it - Thank you for the review!
Roche Woodworth says
I love this recipe. It’s a staple in our house and we love switching up the fillings every now and then.
Elise says
Hi Barbara;
Your recipe is a hit with my husband! I find if I use my mixer to blend the eggs and cream, they come out fluffier and thicker. Also, I cook them in 2 to 3 TBS of ghee and after flipping it over, I remove it from the heat, put some cheese on it, and cover it until it's melted. I then slide it out of the pan on to paper towels. One batch makes two big burritos. I roll them in clean napkins for easy handling, and pack them in a plastic box for his lunch. I mix up the filling too. His favorites are chicken sausage, trader Joe's jalapeno, and cheese, or all natural bacon bits and cheese. Thank you for a great recipe ????
Shay says
Thank you for the feedback, Elise! I'm happy you liked the recipe. I will definitely try using my mixer to blend the eggs next time I make it:)
Diane Victory says
I entered all foods in Livestrong my plate and it comes up to 6.3 Carbs per servings. The avocado making up 4 of those carbs.
Barbara says
What size pan did you use? Thankyou
Shay says
Hi Barbara, it was a 10" (25cm) pan! 🙂
Gina says
I don't see the nutritional info anywhere. Am I missing it?
Christin says
Just found this. Love it.
Kristine says
Hi I made this morning and it was delicious! I didn't have heavy cream so I used whole milk and it was fine. I even added hot sauce at the end! Thanks for this wonderful low carb recipe!
Tara says
Can I substitute almond milk for heavy cream?
Shay says
Hi, Tara. I think almond milk will work fine, it would be worth a shot anyway.
Kari says
Is it possible to make this the night before so you can grab and go in the morning?
Shay says
Hi Kari! With egg there's of course always the chance of it drying out too much overnight and the avocado going brown, but I think if you wrapped it really well it might be fine. It's worth a shot anyway, I think! I might give it a try myself sometime this week to test it out.
Nanette Pentz says
The avacado may not turn brown if you splash it with some lime juice