Ingredients

  • 4 large eggs
  • 2 tbsp heavy cream
  • 1/4 cup shredded cheddar cheese (or cheese of choice)
  • 1/2 avocado (sliced)
  • 2 low-carb tortillas (or use lettuce wraps for a carb-free option)
  • 1/4 cup diced bell peppers (any colour)
  • 2 tbsp chopped green onions
  • 2 tbsp salsa (sugar-free)
  • 2 tbsp sour cream (optional for serving)
  • 1 tbsp butter (or olive oil for cooking)
  • Salt and pepper (to taste)

Instructions

  1. Cook the Eggs:
    • In a bowl, whisk the eggs with heavy cream until fully combined. Season with salt and pepper.
    • Heat a non-stick skillet over medium heat and add the butter. Pour in the egg mixture and cook, stirring gently until the eggs are scrambled and just set. Remove from heat.
  2. Prepare the Filling:
    • Warm the low-carb tortillas briefly in a pan or microwave to make them pliable.
    • Place the scrambled eggs in the centre of each tortilla. Sprinkle shredded cheddar cheese evenly over the eggs. Add diced bell peppers, green onions, and sliced avocado.
  3. Assemble the Burritos:
    • Roll up the tortillas by folding in the sides and then rolling from one end to the other to form a burrito. Serve with a side of salsa and a dollop of sour cream, if desired.
  4. Serve:
    • Enjoy your breakfast burrito warm. You can also wrap it in foil and take it on the go for a quick breakfast.

Cooking Details

  • Cooking Time: 5 minutes
  • Prepping Time: 5-10 minutes
  • Servings: 2

Nutritional Information (per serving)

  • Calories: 350
  • Protein: 16g
  • Fat: 29g
  • Carbohydrates: 8g
    • Fibber: 4g
    • Net Carbs: 4g

Notes

  • Tortillas: opt for low-carb tortillas with 3-4g net carbs each or use large lettuce leaves to reduce the carb count even more.
  • Variations: Add other keto-friendly ingredients like cooked sausage crumbles, mushrooms, or spinach for extra flavour and nutrients.

This Keto Breakfast Burrito is an easy and customizable option to start your day with plenty of protein and healthy fats!