Keto Bacon and Broccoli Egg Burrito

This breakfast burrito wraps scrambled eggs with sautéed broccoli, crumbled bacon and melted cheddar in a low-carb tortilla. The whole thing takes 20 minutes, 10 to prep and 10 to cook, and the recipe makes 2 burritos. Each one has about 4 grams of carbohydrates, according to the card.

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The eggs are whisked with a spoonful of heavy cream and cooked right in the pan with the broccoli, so everything goes into the tortilla in one soft filling. It is quick enough for a weekday morning and uses leftover bacon well.

What Goes in the Filling

• Eggs (4 large): the base of the filling.
• Fresh broccoli florets (1 cup, chopped): they add crunch and color.
• Cooked bacon (4 slices, crumbled): the savory, salty element.
• Shredded cheddar (1/2 cup): it melts into the eggs and holds the filling together.
• Heavy cream (1 tablespoon): whisked into the eggs for a richer, fluffier texture.
• Olive oil (1 tablespoon): for sautéing the broccoli.
• Salt and pepper: to taste.
• Low-carb tortillas (2): the wrap.

Diced bell peppers or onions can go into the egg mixture, and cooked sausage or ham can replace the bacon.

Cooking the Burritos

Chop the broccoli into small florets and crumble the bacon into bite-sized pieces. Pre-chopped broccoli from the store saves time, and bacon left over from another meal works well here.

Whisk the eggs with the heavy cream, salt and pepper in a medium bowl. Heat the olive oil in a non-stick skillet over medium heat and sauté the broccoli for 3 to 4 minutes, until bright green and tender. Pour in the eggs and stir gently with a spatula until they are just set. Keep an eye on them, because they finish quickly.

Stir in the bacon and cheddar until the cheese melts. Warm the tortillas in a separate skillet or in the microwave for a few seconds until they are pliable. Divide the filling between the two tortillas and fold them into burrito shapes. Serve immediately, or wrap them in foil to keep warm.

Tips

• Use fresh ingredients: fresh broccoli and good bacon make a noticeable difference in flavor.
• Watch the heat: every stove is different, so adjust the heat to avoid burning or undercooking.
• Try other cheeses: pepper jack gives a spicy kick, and mozzarella is milder than cheddar.
• Store leftovers well: wrap them tightly in foil or put them in an airtight container. Reheat in the microwave or a skillet.

Equipment

A non-stick skillet is the easiest to cook in and clean, though a well-seasoned cast-iron one works too. You also need a medium mixing bowl, a whisk (a fork also works), a silicone or wooden spatula, and a sharp knife and cutting board for the broccoli. Avoid metal spatulas in a non-stick pan.

Variations

• Bell peppers or onions: diced and added for more vegetables and flavor.
• Turkey bacon or plant-based bacon: turkey bacon is a lighter option, and plant-based bacon makes a vegetarian version.
• Spices: a sprinkle of paprika adds a smoky note, and garlic powder adds a savory depth.

What to Serve With Them

Avocado slices or guacamole add a creamy, buttery contrast to the savory filling. Sautéed spinach or kale, cooked in olive oil with a pinch of salt and garlic, makes a simple side. For drinks, a cup of black coffee fits the morning, or you could blend a keto smoothie with unsweetened almond milk, spinach and a scoop of protein powder.

Nutrition per Burrito

Each burrito has about 380 calories, 30 grams of fat (10 grams saturated), 4 grams of carbohydrates, no fiber, 1 gram of sugar, 24 grams of protein and 800 milligrams of sodium.

FAQ

Can I make these ahead of time?

You can make the egg mixture and keep it in the refrigerator for up to 24 hours. Warm it before assembling the burritos.

How should leftovers be stored?

Wrap them tightly in foil or use an airtight container. They keep in the refrigerator for up to 3 days. Reheat in the microwave or a skillet.

What can replace the low-carb tortillas?

Lettuce wraps are a lighter option, and almond flour tortillas are another low-carb choice. Both hold the filling.

Are they good for meal prep?

Yes. Make a batch, assemble the burritos and store them in the fridge or freezer. Reheat when you need a quick meal.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us