Egg Breakfast Burrito
This egg breakfast burrito is a simple, low carb alternative to traditional breakfast burritos, made without tortillas and wrapped entirely in eggs.
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.
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