Breakfast Burrito
If you’re looking for a quick, satisfying way to start your morning, this carnivore-friendly breakfast burrito is a must-try. Packed with cheesy eggs and crispy bacon, all wrapped in a low-carb tortilla, it’s a delicious twist on the classic bacon-and-egg breakfast. Perfect for meal prep or a grab-and-go option, this hearty recipe fits seamlessly into your carnivore diet.
Ingredients
- 2 large eggs
- 1 tablespoon heavy cream
- 1 tablespoon salted butter for the pan
- Kosher salt
- 1 slice cheese any type
- 2 slices regular thin-cut bacon, cooked
- 1 7- to 8-inch tortilla (low-carb or carnivore-approved)
Instructions
- Preheat a small skillet over medium-low heat.
- While the pan heats, crack the eggs into a small bowl, add the heavy cream, and whisk until smooth.
- Once the skillet is hot, add the butter and swirl to coat the pan evenly. Pour in the whisked eggs and stir constantly over low heat to keep them creamy. Sprinkle lightly with kosher salt.
- Cook the eggs until just set, about 2 minutes, then remove from heat. Place the slice of cheese on top of the eggs and cover the pan. Let the cheese melt for 2 minutes.
- Lay the tortilla flat and place the bacon slices in the center. Top with the cheesy eggs.
- To assemble, fold one side of the tortilla in halfway, fold up the bottom, and then roll the rest of the tortilla over to create an open-ended burrito. Serve immediately.
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