I'm trying to get myself back on the exercise bandwagon starting today. (And I'm pretty sure I nearly overdid it already!) Summer is on the way and I'd like to both look and feel my best during swimsuit season. So, to start my morning off right, I decided to make myself this little diddy right here.
This Low-Carb Keto 'Inside-Out' Breakfast Burrito is exactly what it sounds like. A breakfast burrito that uses the eggs as the wrap and is then loaded up with some of the usual suspects; bacon, cheese, pico, and even some turkey! Hence, inside-out burrito.
Okay, okay, so it's basically an omelet. But, not really. Usually, omelets are cooked completely in the pan. For this, we're cooking just the egg 'wrap' in the pan, the rest is either already cooked or doesn't need to be. So, that's why I'm going with the 'breakfast burrito' name instead.
The trick here is cooking the egg 'wrap' low and slow so that the eggs cook all the way through. I think that the skillet I used is a 6-8" skillet and I cook over a gas burner that runs particularly hot. So you may, or may not, have to tinker with your particular stove and skillet set up to get the egg 'wrap' just right.
I should tell you that there is a reason for everything going on in this burrito. It's loaded up with protein and extremely low in carbs.
It's also worth mentioning that the type of bacon you use here will make a HUGE difference in the calories and fat here. I prefer to use a fully cooked low sodium center cut bacon, but if you're going more on the keto side of things, regular bacon (like I used today) would also be acceptable as a 'fat bomb'.
TheSkinnyFork.com An 'inside-out' breakfast burrito that's low-carb and keto friendly. The eggs are used as a wrap for all the breakfast goodness of bacon, salsa, cheese, and turkey too! Prep Time: 5 Minutes • Cook time: 5 Minutes
Servings: 1 • Serving Size: 1 Burrito • Calories: 366 • Fat: 25 g • Saturated Fat: 9 g • Carb: 4 g • Fiber: 0 g • Protein: 30 g • Sugar: 3 g • Sodium: 728 mg
• 2 Whole Large Eggs
• 2 Tbsp. Reduced Fat or Regular Milk
• 1 Oz. Thin sliced Deli Turkey
• 2 Slices Low Sodium Center Cut 'Fully Cooked' Bacon
• 2 Tbsp. Shredded Cheddar Cheese
• 1 Tbsp. Fresh Pico de Gallo
• Salt & Pepper to Taste
• Optional Toppings: Avocado/Guacamole, Salsa, Extra Pico, Etc.
Directions:
Lightly coat a medium skillet with non-stick cooking spray and heat it over a medium-low heat. In a medium bowl, whisk together the 2 whole large eggs, 2 tbsp. milk and salt & pepper to taste. When the skillet is nice and hot, pour the egg mixture out into the hot skillet and cover. Allow the egg to cook for 2-3 minutes or until the egg is cooked through and set. Once the egg is cooked, remove the pan from the heat. Layer on the 3 slices of turkey, followed by the 2 strips of bacon, 2 Tbsp. shredded cheese, and 1 tbsp. pico de gallo. Carefully roll the burrito up and transfer to a plate. Top with any other additional toppings and serve right away to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Carb, Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added
