Keto

Low Carb Crock Pot Breakfast Burritos

Google+ Pinterest LinkedIn Tumblr

I like breakfast and I like easy. This recipe for low carb crock pot breakfast burritos is as easy as it gets. I like to make them the night before by prepping them, wrapping them up and placing in the fridge. Then, the next day take out and place in the oven to warm up on 200 degrees for about 7-10 minutes. Or you can make them in the morning to have them for lunch or dinner. Whenever you decide to eat them, you’ll love the taste of the flavors combined. And if you want to kick it up a notch you can change it up and add meat and/or veggies to the egg scramble mix. Enjoy!

low-carb-crock-pot-breakfast-burritos

Low Carb Crock Pot Breakfast Burritos

breakfast-burritos-ingredients

Ingredients

Yield 8-10 burritos

1 dozen eggs
1 8 oz. bag of shredded cheddar cheese
Splash of milk
1/2 jar of salsa 
Pack of low carb tortillas (I like to use the Mission Carb Balance tortillas)
Salt/Pepper seasoned to taste

Directions

Whisk eggs and milk together so it’s scrambled.

Season with salt and pepper to taste.

Add salsa and mix well.

egg-mixture-for-breakfast-burritos

Place mixture in crock pot for about 4-5 hours on low. (be sure to keep an eye on it so it doesn’t burn)

breakfast-burrito-mixture

When the eggs are like a soft brick, it will be done.

eggs-and-salsa-mixture-for-breakfast-burritos

Stir the eggs to break apart. If you find burnt pieces of egg you can remove them.

Pull apart the tortillas and place them on a plate with a paper towel in between each one and warm in the microwave for about 1 minute. (this will prevent them from sticking to each other)

Lay out the tortillas and add a scoop of egg mixture and then some cheese and wrap up.

Serve as is or with some sour cream, salsa, or taco sauce on the side. 

breakfast-burritos-with-salsa

How to Make Low Carb Crock Pot Breakfast Burritos

breakfast-burritos-with-salsa-720x720

Low Carb Crock Pot Breakfast Burritos

Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes

Ingredients

  • 1 dozen eggs
  • 1 8 oz. bag of shredded cheddar cheese
  • Splash of milk
  • 1/2 jar of salsa 
  • Pack of low carb tortillas
  • Salt/Pepper seasoned to taste

Instructions

    1. Whisk eggs and milk together so it's scrambled.
    2. Season with salt and pepper to taste.
    3. Add salsa and mix well.
    4. Place mixture in crock pot for about 4-5 hours on low. (be sure to keep an eye on it so it doesn't burn)
    5. When the eggs are like a soft brick, it will be done.
    6. Stir the eggs to break apart. If you find burnt pieces of egg you can remove them.
    7. Pull apart the tortillas and place them on a plate with a paper towel in between each one and warm in the microwave for about 1 minute. (this will prevent them from sticking to each other)
    8. Lay out the tortillas and add a scoop of egg mixture and then some cheese and wrap up.
    9. Serve as is or with some sour cream, salsa, or taco sauce on the side. 

Can you freeze the breakfast burritos?

Yes, you can and I have done this before. You just prepare the burritos by following the instructions and let them cool. Once cool, wrap them individually in foil and place in a freeze bag. To reheat from frozen, discard the foil and warm  up in the microwave. 

If you’re looking for more keto recipes, check out a variety of ones to try here!

If you want to be a part of our keto community, join us on Facebook where we post keto recipes and tips all day!

Write A Comment