Description
This Low Carb Breakfast Burrito is the perfect start to your day. Packed with protein-rich eggs, healthy fats from avocado, and fiber-filled sautéed vegetables, this breakfast burrito is both satisfying and nutritious. Wrapped in a low-carb tortilla, it’s an easy-to-make, healthy meal that fits perfectly into a keto or low-carb lifestyle. Whether you’re fueling up for the day or prepping ahead for a busy week, this burrito is sure to keep you full and energized!
Ingredients
Scale
- 2 large eggs
- 1/2 ripe avocado, sliced
- 1/4 cup bell peppers, diced (use any color)
- 1/4 cup onion, diced
- 1/4 cup zucchini, diced (optional)
- 1/4 cup spinach, chopped (optional)
- 1 tablespoon olive oil or avocado oil (for sautéing)
- 2 low-carb tortillas (such as almond flour or coconut flour tortillas)
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground cumin (optional)
- Hot sauce (optional, for serving)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Sauté the Vegetables:
Heat the olive oil in a medium skillet over medium heat. Add the diced onion, bell peppers, and zucchini (if using) to the skillet. Sauté for 5-7 minutes, until the vegetables are soft and slightly caramelized. Add the chopped spinach during the last minute of cooking and cook until wilted. Season with salt, pepper, garlic powder, and cumin. Set aside. - Cook the Eggs:
In the same skillet or another non-stick pan, crack the eggs into a bowl and whisk them with a pinch of salt and pepper. Pour the eggs into the skillet over medium-low heat and scramble gently, cooking until they’re fully set but still soft and fluffy (about 3-4 minutes). - Assemble the Burrito:
Warm the low-carb tortillas in the skillet for about 20-30 seconds on each side to soften them. Once warm, place the tortilla on a flat surface. - Fill the Burrito:
Layer the scrambled eggs and sautéed vegetables in the center of the tortilla. Add slices of avocado on top of the eggs and veggies. - Wrap the Burrito:
Carefully fold the sides of the tortilla inward, then roll it up from the bottom, making sure to keep everything tightly packed. - Serve:
Slice the burrito in half and serve immediately. Optionally, drizzle with hot sauce or garnish with fresh cilantro for extra flavor.
Notes
- You can prep the sautéed vegetables ahead of time and store them in the fridge for a quick and easy breakfast during the week.
- For added protein, consider adding cooked chicken, turkey sausage, or bacon to the burrito.
- To make the burrito even more low-carb, opt for a grain-free tortilla like almond flour tortillas.
- Prep Time: 10 minutes
- Cook Time: 5-6 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 310
- Sugar: 3g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 210