Low-Carb Breakfast Burrito
Soft scrambled eggs cooked in spicy chorizo fat, melted Jack cheese and creamy avocado, rolled in a low-carb tortilla and toasted until golden.
Nutrition per serving
1 burrito- Net carbs
- 6.5g
- Calories
- 466kcal
- Protein
- 29g
- Fat
- 34g
- Total carbs
- 23 g
- Fiber
- 17 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon, egg & cheese: Crisp chopped bacon instead of chorizo. It is smoky rather than spicy, and a good choice for kids.
- Cook the bacon in the skillet over medium heat until crisp, 6–8 minutes, then pour off all but about 1 teaspoon of the fat. Scramble the eggs in the butter and bacon fat and fold the bacon back in.
Vegetarian (peppers & mushrooms): Sautéed green pepper and mushrooms seasoned with a little cumin take the place of the chorizo, so the burrito is meat-free.
- Heat the olive oil over medium-high heat and cook the pepper and mushrooms with a pinch of salt for 5–6 minutes, until browned and dry. Stir in the cumin for 30 seconds, tip onto a plate and scramble the eggs in the butter.
- Fold the vegetables back into the eggs and roll the burritos as directed.
Gluten-free burrito bowl: Skip the tortilla and spoon everything over seasoned cauliflower rice. It is naturally gluten-free and a little lower in carbs.
- After removing the chorizo, cook the riced cauliflower in the red fat over medium-high heat for 5–6 minutes, until tender and lightly toasted. Season with a pinch of salt and divide between two bowls.
- Scramble the eggs and fold in the chorizo, then pile everything over the cauliflower rice with the cheese, avocado, cilantro and hot sauce.
- Check the chorizo label if you need it strictly gluten-free; a few brands use fillers.
- Nice to have (optional)
- Nice to have (optional)
-
2 oz raw Mexican chorizoleave out - Also add
- Nice to have (optional)
-
2 low-carb tortillas (8-inch)leave out - Also add
- Nice to have (optional)
Estimated cost $3.86 for 2 servings ($1.93 each) · how we estimate
Instructions
-
Cook the chorizo in a nonstick skillet over medium heat, breaking it up, 5–6 minutes, until browned and cooked through (160°F/71°C). Transfer to a plate, leaving the red fat in the pan.
-
Beat the eggs with the salt. Add the butter to the pan, lower the heat to medium-low and scramble the eggs in the chorizo fat until softly set, 2–3 minutes. Fold the chorizo back in.
-
Warm the tortillas in a dry skillet for 20–30 seconds per side, until soft and pliable.
-
Sprinkle half the cheese down the center of each tortilla, then top with the eggs, avocado, cilantro and hot sauce. The hot eggs melt the cheese.
-
Fold in the sides, roll up tightly from the bottom and set seam-side down in the skillet over medium heat. Toast 1–2 minutes per side, until golden and sealed. Serve with pico de gallo if you like.
Tips for success
-
Low-carb tortillas vary a lot by brand. Compare labels and choose one with about 4 g net carbs or less per tortilla. - To freeze, leave out the avocado, wrap each burrito in foil and freeze up to 2 months. Reheat in the foil at 375°F (190°C) for 25–30 minutes.
- Going tortilla-free? Spoon the filling into a bowl, or roll it in a homemade coconut flour tortilla.
Nice to have, not needed
- A panini press seals and toasts the burritos in one step — a skillet works fine.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: From the fridge, microwave 1–1½ minutes or re-toast in a skillet; from frozen, bake in the foil at 375°F (190°C) for 25–30 minutes.
Prep tip: Leave the avocado out of any burritos you plan to freeze and add it after reheating.
Refrigerate wrapped burritos up to 3 days, or freeze (without avocado) up to 2 months.
Variations
3 variations, each with its own ingredients and macrosBacon, egg & cheese
ProteinCrisp chopped bacon instead of chorizo. It is smoky rather than spicy, and a good choice for kids.
- raw Mexican chorizo → bacon
5.7 g net · 477 kcal · 32 g protein · 34 g fat · ≈$1.84 per serving (−0.8 g net carbs vs the original)
Vegetarian (peppers & mushrooms)
DietSautéed green pepper and mushrooms seasoned with a little cumin take the place of the chorizo, so the burrito is meat-free.
- + ½ tbsp olive oil
- + ⅓ cup green bell pepper
- + 1 cup mushrooms
- + ½ tsp ground cumin
- no raw Mexican chorizo
7.1 g net · 429 kcal · 26 g protein · 31 g fat · ≈$2.11 per serving (+0.6 g net carbs vs the original)
Gluten-free burrito bowl
SwapSkip the tortilla and spoon everything over seasoned cauliflower rice. It is naturally gluten-free and a little lower in carbs.
- + 2 cups riced cauliflower
- no low-carb tortillas (8-inch)
5.6 g net · 422 kcal · 26 g protein · 32 g fat · ≈$1.96 per serving (−0.9 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
