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Low-carb breakfast burrito cut into two halves and stacked on a white plate
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5 from 1 vote

Low-Carb Breakfast Burrito

For a healthy, delicious way to energize your morning, treat yourself to a low-carb breakfast burrito! They’re so simple to make and great for meal-prep.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: breakfast burrito, gluten-free, keto burrito, low-carb burrito
Servings: 6
Calories: 401kcal
Author: Diabetic Foodie


  • 6 large eggs
  • 3 tablespoons whole milk
  • 1 tablespoon butter
  • 1 teaspoon ground black pepper
  • 6 low-carb wraps or tortillas
  • 5 ounces cooked bacon (chopped)
  • 5 ounces spinach
  • ½ yellow bell pepper (sliced thinly)
  • 1 cup shredded cheese


  • In a medium mixing bowl, whisk together 6 large eggs and milk. Season to taste with pepper.
  • Heat a pan over medium heat and add the butter. Once melted, pour in the egg mixture. Continue to cook, stirring occasionally, until eggs are scrambled.
  • Add the spinach to a pot of boiling water until completely wilted, about 3-5 minutes. Remove from water, drain well, and set aside.
  • To assemble the burritos, add layers of scrambled egg, chopped bacon, spinach, and peppers to a low-carb tortilla. Top with shredded cheese.
  • Add any desired sauce, then wrap the burrito and serve.


This recipe is for 6 breakfast burritos.
To reduce the fat and sodium, substitute turkey bacon in place of the pork bacon.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap each burrito in parchment paper, place in a sealable plastic gallon bag, and keep in the freezer for up to 3 months.


Serving: 1burrito | Calories: 401kcal | Carbohydrates: 17.5g | Protein: 21.2g | Fat: 31.8g | Saturated Fat: 6.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 259.2mg | Sodium: 642.6mg | Potassium: 171mg | Fiber: 13.2g | Sugar: 1g | Net carbs: 4.3g