Keto Breakfast Burrito (Egg Wrap)
A handheld breakfast burrito that swaps the tortilla for a thin egg wrap stuffed with sausage, cheese, and avocado. All the comfort, none of the carbs.
The tortilla is the only problem, so replace it
A breakfast burrito is a nearly perfect food held back by one thing on keto: the flour tortilla. Solve that and the rest of the burrito is fair game.
The trick here is a thin, flexible egg wrap cooked like a crepe, which rolls around the filling just like a tortilla would. Fill it with sausage, cheese, and avocado, wrap it tight, and you have a portable breakfast you can eat with one hand.
- Cook the egg wrap thin and let it set fully before filling
- Do not overfill or it will split when you roll it
- Sear the seam down to help it hold together
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Paste any meal and get the total net carbs, a clear verdict, and low-carb swaps in seconds.
Ingredients
- 6 large eggs, divided (net carbs →)
- 2 tablespoons heavy cream (net carbs →)
- 1/2 pound ground breakfast sausage
- 3/4 cup shredded Mexican blend cheese
- 1/2 avocado, sliced (net carbs →)
- 3 tablespoons butter, divided (net carbs →)
- 1/4 cup pico de gallo (net carbs →)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1Brown the breakfast sausage in a skillet over medium heat until fully cooked, then set it aside.
- 2Whisk 4 of the eggs with the heavy cream, salt, and pepper. Scramble them softly in 1 tablespoon of butter and set aside.
- 3For each wrap, beat 1 egg and pour it into a buttered nonstick skillet, swirling to form a thin, even round.
- 4Cook the egg wrap over medium-low heat until the top is just set, about 2 minutes, then slide it onto a plate.
- 5Down the center of each wrap, layer scrambled eggs, cooked sausage, cheese, avocado, and pico de gallo.
- 6Fold in the sides and roll the wrap up tightly around the filling.
- 7Return the burritos seam-side down to the hot pan for 1 minute to seal, then serve.
Nutrition (per serving)
Recipe FAQ
How do I keep the egg wrap from tearing?
Cook it low and slow until the top is fully set before you try to move it, and let it cool for a few seconds so the proteins firm up. Filling it too full is the most common cause of tearing.
Can I make the wraps ahead of time?
Yes. Cook the egg wraps, stack them with parchment between each, and refrigerate for up to three days. Warm them briefly before filling so they stay pliable.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.