Low Carb Breakfast - Eat Now or Freeze for Later

Low Carb Breakfast - Eat Now or Freeze for Later

Who doesn't love a a spicy, hot and delicious breakfast burrito? These easy, make ahead burritos can be heated up in a flash and make a tasty lunch too. Make them one day and your family can have a hearty, low carb breakfast all week.

Course Breakfast

Cuisine American, Keto, Mexican

Keyword 30 minute meals, Freezer Meal, Meal Prep

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 473kcal

Author Brandy

Equipment

Ingredients

8 Low Carb Tortillas
1 lb sausage Bulk breakfast sausage - or bacon if you prefer.
12 eggs beaten
salt and pepper to taste
1/4 cup whipping cream
4 oz cheddar cheese *shredded
4 oz Monterey Jack Cheese *shredded
2 Green onions *optional. Dired onions can be used too.

Optional

jalapenos chopped
2 Roma Tomatoes seeded and chopped
¼ cup cilantro chopped
1/4 cup bell pepper chopped

Instructions

Brown Breakfast sausage and set aside. While the sausage is cooking, beat eggs, salt pepper and cream together in a medium sized bowl.
Cook the eggs on medium in the same pan as you cooked the sausage with the drippings. Chop any veggies you want to add while the eggs are cooking (3-5 minutes) or until they are firm.
Spread all of the ingredients (eggs, sausage, cheeses, veggies) down the center of the tortilla and roll into a burrito.

Serving immediately?

Bake in 350F oven and serve with salsa or hot sauce.

Freezing for later?

Let cool to room temp for 10-15 minutes and wrap in foil or parchment and store in the freezer (without baking) for up to two months in a airtight zipper bag. Reheat in the microwave for 3-4 minutes until hot or in the oven @ 350F for 30-40 minutes until heated through.
See post for tips.

Notes

The nutrition in this recipe is calculated using Low Carb Tortillas. You can folow the link in the recipe to purchase them if your local store doesn't carry them.

Nutrition