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'.

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