Keto Breakfast Burritos: Low-Carb Tortillas with Eggs, Cheese & Bacon or Sausage

 

Keto Breakfast Burritos: Low-Carb Tortillas Filled with Eggs, Cheese, and Breakfast Meats

Let’s be real—there’s something incredibly satisfying about kicking off the day with a burrito. The combination of warm, hearty fillings wrapped up in a soft tortilla is hard to beat. But if you're following a keto lifestyle, traditional burritos packed with carbs aren’t exactly ideal. Enter the Keto Breakfast Burrito—a low-carb, high-flavor alternative that’ll keep you full, satisfied, and on track with your goals. These keto-friendly burritos are perfect for busy mornings or as a weekend brunch treat.

What I personally love about this recipe is how customizable it is. You can pack it with all your favorite breakfast goodies, from scrambled eggs and gooey cheese to crispy bacon or sausage. And don’t forget about the keto tortillas! You won’t miss the traditional flour version at all—these low-carb wraps are soft, pliable, and the perfect vessel for your breakfast feast.

Let’s dive into how you can make your very own keto breakfast burritos!

Ingredients (Serves 4)

For the Low-Carb Tortillas:

• 1 ½ cups almond flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 large egg
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 3 tablespoons water (or more as needed)

For the Burrito Fillings:

• 6 large eggs
• 4 strips of bacon, cooked and crumbled (or 4 breakfast sausages, cooked and chopped)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 tablespoon butter (or oil for cooking eggs)
• 1 small avocado, sliced
• ¼ cup sour cream (optional)
• Salsa or hot sauce (optional)

Instructions

Step 1: Make the Low-Carb Tortillas

Making your own keto tortillas may seem intimidating, but I promise, it’s super simple!

1. In a large mixing bowl, whisk together the almond flour, xanthan gum, baking powder, and salt.
2. Add the egg, olive oil, and water. Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time, until the dough is smooth and easy to handle.
3. Divide the dough into 4 equal portions and roll each piece into a ball.
4. Place each ball of dough between two sheets of parchment paper, and using a rolling pin, roll out into a thin, round tortilla shape. You want them to be about 6 inches in diameter.
5. Heat a non-stick skillet over medium heat. Cook each tortilla for about 1 minute on each side, or until they are slightly golden and cooked through. Set them aside on a plate and cover with a clean towel to keep them warm.

Step 2: Prepare the Filling

Now let’s move on to the good stuff—the fillings!

1. Cook the Eggs: In a large skillet, melt the butter over medium heat. After breaking the eggs into a bowl and whisking them, transfer the mixture to the skillet. Scramble the eggs, stirring occasionally, until they are fully cooked but still soft. Remove from heat.
2. Prepare the Meats: If you haven’t already, cook your bacon or breakfast sausages to your desired crispiness. Crumble the bacon or chop the sausage into bite-sized pieces.
3. Shred the Cheese: Use your favorite keto-friendly cheese like cheddar, Monterey Jack, or even pepper jack if you want a spicy kick.

Step 3: Assemble the Burritos

Here’s where it all comes together!

1. Lay each tortilla flat and start by spreading a small amount of sour cream down the center (if using).
2. Spoon some scrambled eggs into the middle of the tortilla.
3. Add a handful of crumbled bacon or sausage.
4. Sprinkle on the shredded cheese, allowing it to melt slightly from the warmth of the eggs and meat.
5. Add a few slices of avocado for extra creaminess and healthy fats.
6. If you like, drizzle a little salsa or hot sauce for added flavor.
7. Fold the bottom of the tortilla over the filling, then fold in the sides, and roll up into a burrito.

Step 4: Serve

Your keto breakfast burritos are ready to go! Serve them immediately or wrap them in foil for an easy grab-and-go breakfast. You can also store them in the fridge or freezer and reheat them when needed.

Macros per Serving (1 Burrito):

• Calories: 450 kcal
• Fat: 36g
• Protein: 18g
• Carbohydrates: 8g
• Net Carbs: 4g
• Fiber: 4g

Nutritional Information:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Additional Tips:

• Make-Ahead Option: These burritos are perfect for meal prep! Just make a batch, wrap them individually in foil or parchment paper, and store them in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, simply microwave for 1-2 minutes or pop them in a 350°F oven for about 10 minutes.
• Customize Your Fillings: The beauty of these keto breakfast burritos is that they’re fully customizable. Try adding sautéed spinach, mushrooms, or bell peppers for extra nutrients and flavor. You can also switch up the meats—ham, chorizo, or even leftover steak would be delicious!
• Dairy-Free Option: If you’re avoiding dairy, simply omit the cheese and use coconut cream or dairy-free sour cream in place of regular sour cream. You can also top the burritos with guacamole for extra creaminess.
• Crunch Factor: For a bit of texture, you can add a small handful of pork rinds or keto-friendly tortilla chips to the filling before rolling up the burritos.

Frequently Asked Questions (FAQ)

Q: Can I make these burritos without eggs? A: Definitely! If you’re looking for an egg-free option, you can swap the eggs for tofu scramble or add more veggies like sautéed spinach or mushrooms for a satisfying alternative.

Q: Can I use store-bought keto tortillas? A: Yes! If you’re short on time or don’t feel like making your own tortillas, there are plenty of store-bought keto-friendly tortillas available. Just be sure to check the nutrition label for net carbs.

Q: How do I store and reheat the burritos? A: To store, wrap each burrito individually in foil or plastic wrap. Keep them refrigerated for up to 3 days or freeze them for up to 3 months. To reheat, microwave for 1-2 minutes or heat in a preheated oven at 350°F for about 10 minutes.

Q: Are these burritos good for meal prepping? A: Absolutely! Keto breakfast burritos are ideal for meal prep. Make a batch ahead of time, wrap them up, and store them in the fridge or freezer. They’re perfect for busy mornings or when you need a quick, filling meal on the go.

Q: Can I use other types of low-carb flours for the tortillas? A: Yes, you can experiment with different low-carb flours like coconut flour or flaxseed meal. However, almond flour provides the best texture for pliable tortillas.

I hope you enjoy these Keto Breakfast Burritos as much as I do! They’re such a fun and delicious way to start the day, plus they’re super convenient for meal prep. Whether you like them packed with bacon or prefer sausage, the possibilities are endless, and the flavors are out of this world.

If you try this recipe, I’d love to hear how it turned out. And if you’re looking for more keto breakfast ideas, here are five more mouthwatering recipes to check out:

1. Keto Avocado Egg Cups – Baked eggs inside creamy avocado halves, topped with bacon bits and cheese.
2. Keto Pancakes – Fluffy and low-carb, these pancakes are perfect for a weekend brunch.
3. Cheesy Keto Egg Muffins – Portable, protein-packed muffins made with eggs, cheese, and your favorite veggies.
4. Keto Sausage Gravy and Biscuits – A southern classic made keto, with almond flour biscuits and a rich, savory sausage gravy.
5. Keto Smoothie Bowl – A creamy, low-carb smoothie bowl topped with nuts, seeds, and coconut flakes for a crunchy, satisfying breakfast.

Happy cooking, and here’s to starting your mornings off on a keto-friendly high note!