Low-Carb Breakfast Burrito | Recipe By Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25minutes
6 large eggs
3 tablespoons whole milk
1 tablespoon butter
1 teaspoon ground black pepper
6 low-carb wraps or tortillas
5 ounces cooked bacon (chopped)
5 ounces spinach
½ yellow bell pepper (sliced thinly)
1 cup shredded cheese
STEP 1 In a medium mixing bowl, whisk together 6 large eggs and milk. Season to taste with pepper.
STEP 2 Heat a pan over medium heat and add the butter. Once melted, pour in the egg mixture. Continue to cook, stirring occasionally, until eggs are scrambled.
STEP 3 Add the spinach to a pot of boiling water until completely wilted, about 3-5 minutes. Remove from water, drain well, and set aside.
STEP 4 To assemble the burritos, add layers of scrambled egg, chopped bacon, spinach, and peppers to a low-carb tortilla. Top with shredded cheese.
STEP 5 Add any desired sauce, then wrap the burrito and serve.
That’s it! You can sit down and enjoy your burrito as a leisurely breakfast, or take it on the go-to fuel you up for the day.
This recipe is for 6 breakfast burritos. To reduce the fat and sodium, substitute turkey bacon in place of the pork bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each burrito in parchment paper, place it in a sealable plastic gallon bag, and keep it in the freezer for up to 3 months.
We hope you have enjoyed this article from The BreakThrough! Program.
Review this recipe on Diabetic Foodie’s website.
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