Keto Breakfast Burrito Egg Wrap
This keto breakfast burrito egg wrap, filled with savory bacon and cheese, offers a delectable low-carb breakfast alternative. 🥓🥚👌
Equipment
- Mixing bowl
- - Whisk
- Non-stick skillet
- - Spatula
Ingredients
Main Ingredients
- 4 large eggs
- 1 tablespoon heavy cream
- 2 tablespoons butter
- 4 slices bacon
- 1/2 cup shredded cheddar cheese
- 1 avocado
- salt and pepper
- fresh cilantro
Instructions
- In a mixing bowl, crack the eggs and add the tablespoon of heavy cream. Whisk them together until the mixture is smooth and well combined.
- Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture, tilting the pan so the eggs spread evenly to form a thin layer. Cook until the edges start to set, then gently flip to cook the other side for about one more minute.
- Once the eggs are cooked, sprinkle the crumbled bacon and shredded cheddar cheese over one half of the egg wrap. Let the cheese melt slightly before removing the pan from heat.
- Carefully roll the egg wrap to form a burrito. Slice the avocado and layer them on top. Garnish with fresh cilantro. Serve immediately for the best taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.