Low Carb Breakfast Burritos

Jul 10 2012
Low Carb Breakfast Burritos

I feel like I never have time to make a delicious breakfast anymore. I'm always grabbing a granola bar, a handful of cereal, or just taking my coffee and skipping breakfast altogether. Even poor Lily get's gypped. Ever since she started school I feel like I'm throwing her in the car with a frozen waffle and a milk ba-ba. Yeah, she still gets a ba-ba in the morning. She's 3 1/2 and kids grow up too fast these days! Get over it ba-ba haters : ) 

Anyway, a couple of weeks ago my Uncle Jimmy called my mom and he started telling her about all these breakfast burritos he had been making. He scrambles all the eggs the week before and packs his burritos with whatever he has: bacon, cheese, ham, beans, rice, anything. I thought this was genius! I mean I can't believe I've never thought of doing this? Making my own breakfast burritos so I know exactly what's in each burrito and then storing them in my freezer so I can heat one up in mere seconds. Practical and delicious ~ my kind of meal! 

So I took Uncle Jimmy's idea and made myself some super low-carb breakfast burritos. This is my fourth week making them now and I'm not even sick of them! Recipe (well concept really) is below.



Breakfast Burrito Madness!



So first you need to saute your ingredients. I made 18 burritos in this tutorial so I used an entire white onion, and two large bell peppers. Which ever colors you like. I cooked everything with 1 1/2 tablespoons of olive oil and salt and pepper. Saute over medium heat for about 15 minutes. I prefer my peppers a little crunchy because remember you still have to microwave the burrito in the morning and that makes everything even more soft.

In a separate pan you will need to make al your scrambled eggs. Figure 1 1/2 eggs per burrito.



Next, line up your tortillas. These are the tortillas I used. These have 4 net carbs. They also make a wheat version, but those have 6 net carbs.



Fill your tortillas. Figure 1 1/2 eggs per tortilla and then whatever else you want to put in with it.



I did a bunch of these with just eggs and veggies and then a couple in the back with ham, cheese, and veggies. I also did a batch with just egg whites and scallions. Very healthy.



Now wrap and label your burritos. Use parchment paper to roll the burritos. This way you can put the wrapped burrito directly in the microwave in the morning. No plate, no mess.



Store the burritos in a tight Ziploc bag. It is best to keep them in the refrigerator for 24 hrs until they are cold and then transfer them to the freezer. This helps with freezer burn.



Heat on high for approximately 1 minute and 20 seconds. I eat mine with hot sauce. Thanks for the great idea Uncle Jimmy!

On the Go Low Carb Breakfast Burritos
(Makes 18 burritos to store in the freezer)
 

Ingredients
27 large eggs
2 large Bell peppers (which ever colors)
1 large white onion
2 tablespoons of olive oil
Cheddar Cheese (optional)
Canadian Bacon (optional)
Salt and pepper to taste

Directions
1. Remove seeds and ribs from peppers and cut lengthwise into strips. Slice onion into thin slices. 

2. Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 15 minutes. Set aside to cool.

3. Crack your eggs in a large bowl and firmly whisk together with salt and pepper. Heat 1 tablespoon of oil in a large skillet on medium heat.

4. Cook all eggs  slowly until completely scrambled. 

5. Start filling all your tortillas. It's easiest to measure out all the eggs first then go ahead with the toppings. If you choose to add cheese just sprinkle on top. Same with Canadian bacon.

6. Roll your burritos in parchment paper and store in the freezer in a tight Ziploc bag. Best to microwave the frozen burrito in the parchment paper for approximately 1 minute, 20 seconds on the high setting.

Stats (This is not exact.)

Vegetable & Egg
.6 carbs (1.5 Large eggs)
4 net carbs (Carb Chopper Tortillas)
1.4 carbs (Red and Green Bell Peppers, and white onion)
Total: 6 Carbs
 
Ham, Veg, Cheese & Egg
.6 carbs (1.5 Large eggs)
4 net carbs (Carb Chopper Tortillas)
1.4 carbs (Red and Green Bell Peppers, and white onion)
.4 carbs (Canadian Bacon) 
0 carbs cheese
Total: 6.4 Carbs

 

Let us know what you think in the comments below!

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Other Comments (20)

Kris said:
24 July, 2013 - 18:04
I take my frozen one out the night before an put it in the fridge. It nukes in about 30 sec. And that way nothing gets too soft.
JessieJane said:
24 July, 2013 - 20:06
Great idea! Thanks for the tip!
Melissa @ HOUSEography said:
7 June, 2013 - 06:57
Just made mine with peppers, scallions, salsa, cheese, and eggs. They are in the freezer so let's hope they disappear quickly!!!
JessieJane said:
8 June, 2013 - 11:27
OMG they are so yummy!
Monica said:
15 November, 2012 - 21:11
This might be the best idea EVER!!!! I am making two months worth this weekend. As always, thanks for the amazing ideas.
Grace said:
19 July, 2012 - 08:05
This is a wonderful idea!
KCtoons said:
16 July, 2012 - 08:47
Just had my first frozen burrito for breakfast - so quick & easy. Grab it and go in the morning. Gonna play around with how I do the wrap and have to find those low carb tortillas (I heard Albertson's may have them?). Great idea!
JessieJane said:
16 July, 2012 - 11:56
Oh good! Yes, I get mine at Albertsons. They are actually pretty good : ) Thanks for the feedback!
lnchudej said:
15 July, 2012 - 15:24
I'm going to make the egg-onion-pepper burritos and some refried bean--hanburger burritos (for my husband)--absolutely perfect for a quick meal! Thanks--great site.
JessieJane said:
15 July, 2012 - 15:34
Sounds great. Thank you!!
KCtoons said:
12 July, 2012 - 09:33
Do you heat the tortillas at all? Mine "crack" if I try to roll them unheated.
JessieJane said:
12 July, 2012 - 11:05
no the low carb tortillas are really soft so they never crack. If you use regular corn then yes, absolutely warm them before, because mine always crack as well : )
mimiandlucy said:
11 July, 2012 - 07:16
This is wonderful! My husband and I are both diabetic and are on low carb diets. He leaves for work super early and ends up grabbing unhealthy food for breakfast and I am too lazy in the mornings to cook, so this is perfect!
JessieJane said:
11 July, 2012 - 08:36
Thanks! Let me know how yours come out : )
deb said:
10 July, 2012 - 20:52
OMG....best idea ever!!!!!!!! Guess who is going shopping first thing tomorrow morning.
EvrydayCircus said:
10 July, 2012 - 18:36
LOVE this!! We have been making freezer meals like crazy over here in the Circus and now a breakfast idea...I am the happiest Mom ever!!
PBnJDesign said:
10 July, 2012 - 12:38
I love this! I am always in such a rush on school days and usually skip breakfast. Thank you for the great idea!
Holli said:
10 July, 2012 - 10:11
I make my breakfast burrito with scrambled egg, shredded cheese and bacon bits. It takes about 2.5-3 minutes, depending on how much time I take to work on it (you know, stand there step by step, or go brush my teeth, then finish the burrito...LOL) I make the eggs in the microwave and heat up the tortilla. assemble, wrap in a paper towel and mic again for 30-45 secs...out the door with breakfast in my purse...TA-DA!
CLynnsArt said:
10 July, 2012 - 05:15
I have been doing tortillas for breakfast for a while now, and another great take on them is to toast both sides in a non stick skillet and top with honey and cinnamon,cut in 4 peices. Great with hot tea!
JessieJane said:
10 July, 2012 - 20:10
Oh yummmmm!