Low Carb Breakfast Burritos (Keto + Easy!)

 

These low carb breakfast burritos are here to curb all your zesty, cheesy, Mexican food cravings! Everything you love about burritos without the carbs.

Ingredients:

• ▢1 Head Cabbage generously cored
• ▢8 Slices Bacon
• ▢8 Eggs
• ▢1/2 Teaspoon Kosher Salt
• ▢1/4 Teaspoon Pepper
• ▢2 Cups Sharp Cheddar Cheese shredded
• ▢1 Avocado sliced
• ▢1/2 Cup Salsa

• Instructions:

  • Bring a pot of water to a boil (large enough to submerge your head of cabbage).
  • Once boiling, add 1 cored cabbage and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves.
  • Optional: Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core.
  • Meanwhile, cook 8 slices off bacon in a large skillet over medium-low heat.
  • Set cooked bacon aside on a paper towel-lined plate and remove all but 1 tablespoon of bacon grease from the pan.
  • Add 8 whisked eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and scramble the eggs as they cook.
  • Lay two cabbage leaves on a flat surface, with the center of the leaves slightly overlapping (see photos above).
  • Start with a layer of cheddar, followed by eggs, bacon, salsa, avocado, and last a layer of cheddar again (the cheese will act as the "glue" to hold our burritos together).
  • Fold the left and right edges of the cabbage leaves over the filling, then roll the leaves away from you to form a burrito.
  • Option to bake burritos in the oven to melt the cheese at 400 F for 10 minutes.
  • Slice in half, serve warm, and enjoy!