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You Can Make This With My Homemade Keto Tortillas!

Looking for a low carb breakfast that’s fast, flexible, and totally satisfying? This low carb breakfast burrito is your new go-to. Whether you’re kicking off the week or batch-prepping for busy mornings, this burrito checks every box: quick to make, customizable, and perfect for staying on track with your goals.

Oh—and did I mention it’s made with my 2-ingredient keto tortillas? 🙌

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Why You’ll Love This Low Carb Burrito

• Quick: Ready in just 10 minutes!
• Easy to customize with whatever protein or veggies you have on hand
• Meal prep friendly for the week
• Great for keto, low-carb, and plant-based lifestyles

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Ingredients You’ll Need

• 1 low carb tortilla
  • Homemade? Try my 2-Ingredient Keto Tortilla recipe
  • Store-bought options:
    • Plant-based: Mr. Tortilla, Hero Tortillas, Xtreme Wellness wraps
    • Not plant-based: Mission Zero Carb tortillas
• 2 eggs, scrambled
• 1 serving shredded cheese (I use dairy-free, but any works)
• 1 serving deli meat (or bacon if you prefer!)
• Splash of unsweetened almond milk
• Black olives (optional but delicious)
• Onions (optional, sautéed for extra flavor)
• No-salt seasoning or your favorite spice blend

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How to Make It

1. Optional: If using onions, sauté them in avocado oil over medium heat until translucent (about 3–5 minutes).
2. In the same pan, add:
   • 2 eggs
   • Shredded cheese
   • A splash of almond milk
   • Deli meat (or bacon)
   • Seasoning of choice
3. Cook over medium heat until eggs are fully scrambled and cheese is melted.
4. Toss in black olives toward the end and stir to combine.
5. While your filling finishes, lightly toast your tortilla in a dry pan (30 seconds–1 minute per side) until slightly browned.
6. Fill your tortilla with the egg mixture, wrap it up, and enjoy!

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Macros (per burrito, using my 2-ingredient keto tortillas*)

• Calories: ~320
• Protein: ~20g
• Fat: ~24g
• Net Carbs: ~4g

Note: Macros may vary based on cheese, meat, and tortilla choice. Adjust accordingly.

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Meal Prep Tips

• Double or triple the filling and store in an airtight container for up to 4 days.
• Make 6–8 tortillas ahead of time and keep in the fridge wrapped in parchment or a ziplock bag.
• In the morning, just reheat the filling, toast the tortilla, assemble, and go!

You can even wrap fully assembled burritos in parchment or foil and store in the fridge for 2–3 days. Reheat in the air fryer or on a skillet for the best texture.

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Burrito Add-In Ideas (All Low Carb!)

• Sautéed spinach or kale
• Jalapeños for heat
• Avocado or guacamole
• Salsa or sugar-free hot sauce
• Mushrooms
• Chopped tomatoes (just a little—watch the carb count)
• Crumbled breakfast sausage

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Final Thoughts

This low carb breakfast burrito is proof that eating healthy doesn’t mean sacrificing flavor or convenience. It’s a grab-and-go option that actually keeps you full, and you can make it your own with endless variations.

If you haven’t made my 2-ingredient keto tortillas yet, now’s the time—they take just minutes and work perfectly with this burrito or any other wrap you love. If you want a great sauce to top the burrito with, check out my Keto Ranchero Sauce!

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📌 Pin it. Save it. Meal prep it.
And let me know in the comments how you customize your breakfast burrito!