Low Carb Breakfast Burrito for One

This easy recipe is perfect for busy morning because it takes less than 15 minutes to prepare...a much shorter time than waiting in a drive thru line! You can make these low carb breakfast burritos for just yourself or make as many as you want!

Low carb breakfast burrito freezer stash

These are perfect for making a bunch at once and freezing for later.

1. Wrap each burrito in foil or plastic wrap before grilling in the pan.  Place them all in another freezer safe container or bag.
2. To re-heat: remove the burrito from the plastic or foil and wrap in a paper towel.  Heat in the microwave at 50% powder for 2 minutes or until the burrito is heated through.
3. Grill the burrito in the skillet like the instructions state.

Checkout these most recent recipes on the blog:

• Pumpkin French Onion Soup
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Checkout these other amazingly delicious breakfast recipes:

• Keto Breakfast Muffins with zucchini and ham
• Hearty egg muffin cups
• Keto Breakfast Strata
• Best Fudgy and Moist Keto Chocolate Muffins

I hope you enjoy this Low Carb Breakfast Burrito recipe.  Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores.  No crazy ingredients here!  If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order!  You can find that here: Jenniferbanz.com/ketocookbook

Low Carb Breakfast Burrito for One

This easy recipe is perfect for busy morning because it takes less than 15 minutes to prepare...a much shorter time than waiting in a drive thru line! You can make these low carb breakfast burritos for just yourself or make as many as you want!

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1

Calories: 375kcal

Author: Jennifer Banz

Ingredients

• 1 Low Carb tortilla (I use La Banderita carb counter soft taco size)
• 1 large egg
• 1 guacamole cup (I use a Wholly guacamole mini cup)
• 2 pre-cooked breakfast sausage links (I use Jones Chicken Sausages)
• ¼ cup shredded cheddar cheese
• 2 tablespoons taco sauce (for dipping)

Instructions

• Crack the egg in a medium non-stick skillet over medium heat and scramble it with a small silicone spatula until cooked through, about 5 minutes. Heat the sausage according to the package directions.
• Lay out the tortilla on a large plate and layer your cheese over half the tortilla, followed by the cooked egg, guacamole, and sausage. Fold in the sides and roll into a burrito.
• Using the same skillet you used for the egg, turn to medium heat and heat the burrito seam side down until it is lightly browned. Flip and repeat for the other side. Serve with taco sauce.

Jennifer's tips

• If you do not have Wholly Guacamole, you can use 2 ounces of smashed avocado 
• If you are on the go, you can put your taco sauce inside the burrito.
• For on the go, you can wrap this in foil or plastic wrap.
• See the post for freezing instructions

Servings: 1

Nutrition per serving

Calories: 375kcal | Carbohydrates: 21g | Protein: 25g | Fat: 25g | Fiber: 14g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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