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Keto Breakfast Burrito
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This is a quick and easy recipe for a breakfast burrito wrap that's as delicious as it is nutritious! Needs only 5 ingredients (plus your choice of filling!), and 10 minutes to cook. Gluten Free, Keto, Low Carb, Paleo, Whole 30.
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Serving Size
2
servings
Ingredients
2
eggs
2
tbsp
heavy cream
1/2
tsp
salt
1/2
tsp
pepper
2
tsp
butter
2
tbsp
mayonnaise
1
cup
romaine lettuce,
chopped
1
roma tomato,
sliced
4
cooked bacon strips
1/2
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!
Notes
It’s important to use a good quality non stick pan to ensure that the thin egg crepe does not stick, 10in diameter gets the egg to perfect thickness.