Six months ago, if you’d asked me my favorite breakfast food, I would definitely not had said breakfast burritos. I would have probably said oatmeal, because I make a fantastic bowl of oats that my husband always claims is worthy of having its own restaurant based around it.
I might have even listed off sop eggs and smoked sausage and sourdough toast, or pecan pancakes, or something else like that. I was never really a big fan of breakfast burritos, because I always tried to make them “healthy.” And I am not one of those people who likes throwing mushrooms and peppers and tomatoes and god knows what else into my eggs.
But now that we’re eating keto, I find plain jane breakfast burritos right up my alley. This combination comes out the perfect 70/25/5% fat/protein/carb macro that my body craves. I’ll state up front, these breakfast burritos are GIANT and are slightly higher on the carb count. However, they’re so damn filling that they’ll last me a solid 6-8 hours, so when I make them I generally only eat one other meal for the day. It’s all about balance, people.
And you should definitely figure out how to add these into your diet. They’re damned delicious.
Also, please note, those are not my man-hands. They belong my my husband, who was a willing model. He has huge hands. Look how they cannot even wrap all the way around this massive beast of a burrito. Please ignore how phallic that statement sounded.
- about 2oz pork sausage, I prefer hot (and from a local farm!)
- 3 large eggs (also from a local farm and soooo tasty!)
- 1 slice of cheddar cheese
- 2T sour cream
- 1 wrap – I swear by Joseph’s Bakery Flax Oat Bran Lavash Bread (8 net carbs per wrap)
Start by frying your sausage. Please note that these pictures show a double batch, as I cook for myself and my husband. I prefer to use a spicy sausage, because it really gives a great flavor to the burrito. If you’re worried about it being too spicy, don’t; the sour cream will help tame things a bit.
You’ll want to make sure the sausage gets good and done. Do not drain the grease.
Holy crap, look at the deep color of those yolks. I love farm eggs… you can really tell the difference between those and store bought!
Anyway, crack your eggs directly into the cooked sausage. Scramble em up with a spatula, and proceed to cook the mixture as you would normally cook eggs.
While the eggs are cooking, you might as well go ahead and prep the wraps. I lay them out, split a slice of cheddar cheese in half, and place it down the middle of the wrap. Then I dole out two tablespoons of sour cream, and spread them along the cheese.
Once the eggs are cooked to your liking, set the mixture on top of the cheese and sour cream. The heat from the fresh-cooked eggs and sausage will melt the cheese wonderfully.
Now I am going to show you the intricate process of wrapping a burrito. It took me forever to figure this out – I’m kind of ashamed to admit it, lol. But I finally figured out the perfect wrapping process and now I make burritos my bitch.
Apologies in advance for subjecting you guys to that godawful scrape on my knuckle. It looks horrific. I’m happy to say that it’s mostly healed by now.
Voila! A perfectly wrapped breakfast burrito!
And here’s our nutritional breakdown…
Could you make these smaller? Yeah, probably. You could use half a wrap, cut out an egg and halve the sausage and cheese and sour cream, and have a much lower calorie breakfast with well-balanced macros. But in my case, some days I just wake up HUNGRY. And on those days, this massive breakfast really hits the spot.
As always, I hope you enjoyed this recipe! Please let me know if you’ve cooked one and found it as tasty as I do, or if you’ve got tweaks that make it even better!