HEALTHY LOW CARB BREAKFAST BURRITOS (MAKE AHEAD FOR MEAL PREP)
HEALTHY MAKE-AHEAD LOW CARB BREAKFAST BURRITOS FOR MEAL PREP
These make-ahead burritos are the best for busy mornings when you need something filling but don’t have the time to make a lavish breakfast. If you like effortless meal prep as I do, chances are you’re looking for something pre-made and easy to reheat the next morning. These homemade cheesy, bacon, and egg burritos are it!
ARE BURRITOS KETO?
Regular burritos are not keto or low carb friendly; however, low carb burritos are an excellent alternative for those following a low carb lifestyle. They do contain wheat, so they would not be considered strict keto, but I eat them occasionally and stay in ketosis.
Ingredients
8 large eggs
1/2 cup heavy whipping cream
2 tbsp butter
1 lb bacon
7 low carb tortillas (I used La Banderita brand)
1 1/2 cups cheddar cheese, shredded
1/4 cup white cheddar cheese, shredded
1/2 tsp salt
1/2 tsp pepper
Instructions
Grease a 9X13 casserole dish and preheat oven to 350°F.
Fry bacon on the stove or bake in the oven (whichever method you prefer). When done, drain and set aside to cool. When the bacon has cooled, crumble into bite-sized pieces.
In a medium-sized skillet ( I used a 10.25 inch cast iron) melt butter.
In a bowl, crack eggs and add heavy whipping cream, salt, and pepper. Whisk until thoroughly combined.
Pour egg mixture into skillet and scramble eggs. Remove from heat right before they get done and continue stirring as they will continue to cook, but removing from the heat will prevent them from overcooking.
In a low carb tortilla, spoon eggs down the middle follow with bacon and freshly shredded cheddar cheese. Roll low carb burritos and place seam side down in a casserole dish. (Reserve 1/4 cup of the cheddar cheese and some of the crumbled bacon to use as toppings for the burritos in the casserole dish before baking.)
Repeat the above step until the casserole dish is full. (I used seven burritos, but I left one out for meal prep photo). Sprinkle 1/4 cup white cheddar cheese and 1/4 cup sharp cheddar cheese on top of the burritos and sprinkle a handful of the crumbled bacon on top.
You can cover and put in the fridge and bake the next morning. If so, bake covered for 15 minutes, then remove foil and bake for an additional 5-7 min or until heated all the way through and cheese is melted on top.
If baking immediately, bake for 10-15 minutes or until heated all the way through.
Enjoy!
These make-ahead burritos are the best for busy mornings when you need something filling but don’t have the time to make a lavish breakfast. If you like effortless meal prep as I do, chances are you’re looking for something pre-made and easy to reheat the next morning. These homemade cheesy, bacon, and egg burritos are it!
ARE BURRITOS KETO?
Regular burritos are not keto or low carb friendly; however, low carb burritos are an excellent alternative for those following a low carb lifestyle. They do contain wheat, so they would not be considered strict keto, but I eat them occasionally and stay in ketosis.
Ingredients
8 large eggs
1/2 cup heavy whipping cream
2 tbsp butter
1 lb bacon
7 low carb tortillas (I used La Banderita brand)
1 1/2 cups cheddar cheese, shredded
1/4 cup white cheddar cheese, shredded
1/2 tsp salt
1/2 tsp pepper
Instructions
Grease a 9X13 casserole dish and preheat oven to 350°F.
Fry bacon on the stove or bake in the oven (whichever method you prefer). When done, drain and set aside to cool. When the bacon has cooled, crumble into bite-sized pieces.
In a medium-sized skillet ( I used a 10.25 inch cast iron) melt butter.
In a bowl, crack eggs and add heavy whipping cream, salt, and pepper. Whisk until thoroughly combined.
Pour egg mixture into skillet and scramble eggs. Remove from heat right before they get done and continue stirring as they will continue to cook, but removing from the heat will prevent them from overcooking.
In a low carb tortilla, spoon eggs down the middle follow with bacon and freshly shredded cheddar cheese. Roll low carb burritos and place seam side down in a casserole dish. (Reserve 1/4 cup of the cheddar cheese and some of the crumbled bacon to use as toppings for the burritos in the casserole dish before baking.)
Repeat the above step until the casserole dish is full. (I used seven burritos, but I left one out for meal prep photo). Sprinkle 1/4 cup white cheddar cheese and 1/4 cup sharp cheddar cheese on top of the burritos and sprinkle a handful of the crumbled bacon on top.
You can cover and put in the fridge and bake the next morning. If so, bake covered for 15 minutes, then remove foil and bake for an additional 5-7 min or until heated all the way through and cheese is melted on top.
If baking immediately, bake for 10-15 minutes or until heated all the way through.
Enjoy!
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