Are you tired of boring breakfasts that derail your diet? Get ready to revolutionize your morning meal with the most mouthwatering, keto-friendly breakfast burrito that will make your taste buds dance and your body thank you! This Mexican-inspired morning masterpiece isn't just a meal – it's a flavor explosion that proves healthy eating can be absolutely delicious. In just 25 minutes, you'll create a breakfast so satisfying that you won't even miss the carbs.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: Serves 2
Ingredients
- 4 large eggs
- 1/2 cup shredded cheese
- 1/2 avocado, sliced
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Low-carb tortillas
Instructions
- Gather all the ingredients: 4 large eggs, 1/2 cup shredded cheese, 1/2 avocado (sliced), 1/4 cup diced bell peppers, 1/4 cup diced onions, 1 tablespoon olive oil, salt, pepper, and low-carb tortillas.
- In a medium bowl, crack the 4 large eggs and whisk them together until well combined. Season with salt and pepper to taste.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat for about 1 minute.
- Add the diced onions and bell peppers to the skillet. Sauté for about 3-4 minutes, or until the vegetables are softened and slightly caramelized.
- Pour the whisked eggs into the skillet with the sautéed vegetables. Stir gently with a spatula, cooking until the eggs are just set but still creamy, about 3-4 minutes.
- Once the eggs are cooked, remove the skillet from heat and stir in the 1/2 cup of shredded cheese until melted and well incorporated.
- Warm the low-carb tortillas in a separate skillet or microwave according to package instructions to make them pliable.
- To assemble the burritos, place a generous portion of the egg and cheese mixture in the center of each tortilla.
- Add a few slices of avocado on top of the egg mixture for added creaminess.
- Carefully fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Ensure the filling is secure inside.
- Optional: Place the assembled burritos back in the skillet for 1-2 minutes on each side to crisp up the tortilla, if desired.
- Serve the burritos warm, garnished with additional avocado slices or your favorite low-carb salsa if desired. Enjoy your Keto Mexican Breakfast Burrito!
Tips
- Use a non-stick skillet to ensure your eggs don't stick and clean-up is a breeze.
- For extra flavor, try adding a sprinkle of chili powder or cumin to your eggs while whisking.
- Choose high-quality, low-carb tortillas to keep the recipe keto-friendly.
- Ensure your vegetables are diced uniformly for even cooking and consistent texture.
- Don't overcook the eggs – aim for a creamy, soft scramble that melts in your mouth.
- If you want extra protein, consider adding some cooked chorizo or bacon to the filling.
- Warm your tortillas just before assembling to make them more pliable and prevent cracking.
- For meal prep, you can make these burritos ahead and quickly reheat them in a skillet or microwave.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 10g
Protein: 24g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 560mg
