Switch up breakfast with these easy and delicious Low Carb Breakfast Burritos!
All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!Jump to Recipe
Yummmmm I loooove breakfast burritos!
I’ve been making breakfast burritos for years. It’s pretty great having breakfast all ready to go for busy mornings or to eat on the way to work.
These Low Carb Breakfast Burritos are such a great choice for a healthy breakfast. I have a serious love on for eggs, but sometimes I like to switch it up. There are only so many days in a row that I truly enjoy hardboiled eggs and bacon, and I’m the kinda person who loves to truly enjoy every bite of food I put into my body.
So let’s switch it up!
The idea for a low carb version of my breakfast burritos popped into my head because I was planning an up coming day of specialist appointments we had for Zoey and Addie. We had to be up and out of the house, with a 4 and 1.5 yr old, at 5:30 am…
Yay for small town living…
We would normally eat while we travel but I didn’t want to risk eating unhealthy if there weren’t any good choices. So, instead, I had a couple of these thawed in the fridge so that I could toss them onto the grill while we were pouring coffee, wrangling miserable children into warm clothes and frantically packing last minute items into diaper bags.
I hope you love these as much as I do!
What you’ll need to make these Low Carb Breakfast Burritos
For starters you’ll need the tortillas! I like Mama Lupe’s low carb tortillas, that weigh in at a low 3 g net carbs! Whoop whoop! Quest makes great low carb tortillas as well. Do you have a low carb tortilla you like? Let me know in the comment section what it is so that I can give it a try!
For the guts you’ll want to have some eggs, heavy whipping cream, salt, black pepper, butter, an onion, green pepper and some thick sliced ham. Try to buy an unprocessed ham from a deli like a classic ham or house baked ham.
You’ll also want some cheese. I prefer aged cheddar, but mozzarella or gouda would also be great!
How to make Low Carb Breakfast Burritos with Ham, Peppers and Cheese
Heat a skillet on medium high heat then add the butter. While it’s melting dice up the onion, pepper and ham into small cubes. Add all three to the melted butter and fry until the edges of the ham have crisped and the onion is translucent. Reduce the heat to low.
Scramble the eggs with heavy whipping cream, salt and pepper. Add to the fried ham and continue stirring until the eggs are fully cooked. Remove from the heat.
Shred the cheese then lay out 16 low carb tortillas. Place 1/3 cup egg mixture onto the center of each tortilla in a log shape and top with 2 tbsp grated cheese.
Roll up the tortillas then wrap each in tin foil. Place into freezer safe ziploc bags and store in the freezer.
How to wrap a burrito
They can be frustrating, can’t they?
Well let me tell you, I’ve wrapped hundreds of wraps, possibly thousands of wraps, where I worked in a deli department for 8 years before I had my littlest Addie.
So yes, I know how to wrap a burrito pretty damn well. Let me show you how!
- First step is to make sure your guts are in the center of the tortilla in a log shape. make sure there is room on either side of the log, especially in front.
- Fold the edge closest to your body over the guts and hold it in place while you fold the side edges over the log.
- Holding the three edges in place, tightly roll the log over until you’ve reached the other end of the tortilla
How long do these Low Carb Breakfast Burritos last?
Well you get around 16 burritos, so…. 16 days?
Haha, just kidding…
Stored in the refrigerator, these Low Carb Breakfast Burritos will be just fine for 3-4 days. But stored in the freezer? They will last around 3 months! Just make sure they are wrapped in tin foil and stored in an air tight container or freezer safe ziploc bag.
How to heat up these Low Carb Breakfast Burritos
There are a couple ways you can heat up these Low Carb Breakfast Burritos for hot cheesy goodness!
The oven is great way if you have a little bit of time. You’ll want to have one thawed in the refrigerator overnight and then heat your oven to 350°.
Once ready, toss toss the burrito in, still wrapped in it’s tin foil blanket, until the internal temperature reaches 165°. This should take around 30 minutes.
Fast and simple. This is the quickest way to heat up a Low Carb Breakfast Burrito and there is no need to thaw first.
Take one from the freezer and remove the tin foil. Place on a plate in the microwave and defrost for a couple of minutes, then heat for a couple of minutes until the burrito is nice and hot.
This is my favourite way to heat up a Low Carb Breakfast Burrito!
You’ll need to either thaw it in the refrigerator over night or remove the tin foil and defrost for a couple of minutes in the microwave.
Next heat a panini grill on medium high and once ready, grill the burrito, with or without the tin foil, for a couple of minutes until nice and hot.
I take off the tin foil if I’m eating it at home, but if I am taking it with me, I’ll leave the tin foil on.
Low Carb Tortillas
Like I said above, I really like Mama Lupes low carb tortillas. They are small, but are really easy to work with because they are thin and super pliable. There isn’t much worse than folding up a wrap only to have it bursting open. I’ve wrapped a lot a wraps so I know a good tortilla when I see one!
Quest and Mission are brands that also make low carb tortillas.
Want to make your own? Try this recipe from GnomGnom.
Do you have a low carb tortilla you love? Go ahead and use it for these Low Carb Breakfast Burritos!
Love this recipe? Try these next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!
Low Carb Breakfast Burritos with Ham, Peppers and Cheese
- 16 low carb tortillas see post above for options
- 1 tbsp butter
- 1 small onion
- 1 red or green pepper
- ¾ lb cooked ham look for instore cooked ham if available
- 12 eggs
- 2 tbsp heavy whipping cream
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 cups shredded aged cheddar cheese
- Heat a skillet on medium high heat then add the butter. While it’s melting dice up the onion, pepper and ham into small cubes. Add all three to the melted butter and fry until the edges of the ham have crisped and the onion is translucent. Reduce the heat to low.
- Scramble the eggs with heavy whipping cream, salt and pepper. Add to the fried ham and continue stirring until the eggs are fully cooked. Remove from the heat.
- Shred the cheese then lay out 16 low carb tortillas. Place 1/3 cup egg mixture onto the center of each tortilla in a log shape and top with 2 tbsp grated cheese.
- Roll up the tortillas then wrap them in tin foil. Place into freezer safe ziploc bags and store in the freezer.
- Remove tin foil then microwave until fully heated.
- Thaw overnight, leave the tin foil on and bake at 350° for about 30 minutes until fully heated.
- Thaw overnight or microwave to thaw then grill on a panini grill for a couple of minutes until fully heated.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from total carbs to get 4.1 g net carbs per breakfast burrito.