Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables

Craving something satisfying, healthy, and packed with flavor to start your day? This Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables is exactly what you need. It’s a hearty breakfast that’s bursting with fresh veggies, creamy avocado, and scrambled eggs, all wrapped up in a low-carb tortilla for a perfectly balanced meal. Plus, it’s super easy to make and packed with good-for-you ingredients that will fuel you all morning long. Whether you’re looking for a delicious breakfast or a meal prep option, this burrito is a game-changer. Let’s dive into the details, and trust me, you’ll be hooked!

Why You’ll Love Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables

This breakfast burrito checks all the boxes and here’s why:

Low Carb and Filling: If you’re following a low-carb lifestyle, this burrito will be your new best friend. Packed with eggs, veggies, and healthy fats, it keeps you full without the carb overload.

Fresh and Flavorful: Sautéed veggies like bell peppers, onions, and spinach give this burrito a burst of flavor and nutrients. Add creamy avocado for that extra touch of indulgence, and you’ve got a winning combo!

Quick and Easy: You can make this burrito in under 20 minutes—perfect for those busy mornings when you want something tasty and nutritious but don’t have a ton of time.

Customizable: You can easily swap in your favorite veggies, spices, or even add protein like bacon or sausage. It’s a breakfast you can make your own!

Great for Meal Prep: These burritos can be wrapped up and stored for a few days in the fridge. Just heat them up when you’re ready to enjoy, and you’ve got a grab-and-go meal that’s both healthy and satisfying.

Ingredients

Here’s everything you need to create this low-carb, delicious breakfast burrito:

Eggs: The foundation of this burrito. Soft scrambled eggs are the perfect base, adding richness and protein to keep you energized throughout the morning.

Low Carb Tortilla: These tortillas are a great low-carb option for wrapping everything together. Choose a good-quality low-carb tortilla, or if you prefer, lettuce leaves work great as a wrap substitute.

Avocado: Creamy, buttery, and full of healthy fats. Avocado not only adds flavor but also helps keep you feeling full and satisfied longer.

Bell Peppers: Sweet and crunchy, bell peppers add a nice pop of color and texture to the burrito. Plus, they’re packed with vitamin C.

Onion: Onions add a mild, sweet flavor that complements the other vegetables and eggs beautifully. You can sauté them to bring out their natural sweetness.

Spinach: This leafy green is nutrient-packed and adds a nice earthy flavor. Sautéed spinach is a great way to sneak in some extra veggies without compromising taste.

Olive Oil: For sautéing the veggies, olive oil adds richness and helps bring out the flavors in the bell peppers, onions, and spinach.

Salt & Pepper: Simple seasoning to taste. You can also add any spices you love, like chili powder, garlic powder, or paprika, to amp up the flavor.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get this burrito rolling:

1. Prepare the Vegetables:
Start by chopping the bell peppers, onion, and spinach into bite-sized pieces. Set them aside for cooking.

2. Sauté the Vegetables:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped bell peppers and onions and sauté for 3-4 minutes, until softened. Then, add the spinach and cook for an additional 1-2 minutes until wilted. Season with salt and pepper.

3. Scramble the Eggs:
In a bowl, crack open the eggs and whisk them with a pinch of salt and pepper. Pour the eggs into the skillet with the sautéed vegetables. Stir gently to scramble the eggs and cook until they’re just set, about 3-4 minutes.

4. Assemble the Burrito:
Warm your low-carb tortilla in a dry skillet for about 30 seconds to make it more pliable. Then, spoon the scrambled eggs and veggies into the center of the tortilla.

5. Add the Avocado:
Top the eggs and veggies with slices of creamy avocado. You can also sprinkle a little extra salt and pepper on top, or even add some hot sauce or salsa if you like it spicy!

6. Wrap It Up:
Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Slice it in half if you like, and serve warm.

Nutrition Facts

Servings: 1
Calories per serving: 350-400 (depending on the size of your tortilla and amount of avocado used)

Preparation Time

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

How to Serve Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables

This breakfast burrito is delicious on its own, but you can pair it with a few extra sides to make it even more special:

Fresh Fruit: Pair it with a side of juicy berries, sliced oranges, or fresh melon to add a touch of sweetness and balance out the savory flavors.

Side Salad: A light side salad with mixed greens and a lemon vinaigrette works great to add some crunch and freshness alongside the richness of the burrito.

Salsa or Hot Sauce: For those who love a little kick, serve the burrito with your favorite salsa, pico de gallo, or hot sauce for an extra burst of flavor.

Greek Yogurt: A dollop of tangy Greek yogurt is the perfect creamy accompaniment to this breakfast burrito and can also help balance out the richness of the avocado.

Crusty Bread: If you’re craving something more carb-forward, serve the burrito with a slice of toasted whole-grain bread or low-carb toast.

Additional Tips

Here are some extra tips to help make your breakfast burrito even better:

Make Ahead: If you’re in a rush, you can prep the sautéed veggies ahead of time and store them in the fridge. In the morning, just scramble the eggs and assemble the burrito!

Swap Veggies: Don’t hesitate to swap in other veggies you have on hand. Mushrooms, zucchini, or tomatoes can all be great additions or substitutes.

Add Protein: If you want extra protein, consider adding some cooked chicken, turkey bacon, or sausage to the burrito for a more filling meal.

Lettuce Wraps: If you’re looking for a lighter option or going even lower-carb, swap the tortilla for large lettuce leaves to create a lettuce wrap.

Cheese Option: If you’re a fan of cheese, sprinkle a little shredded cheddar, mozzarella, or feta on top of the eggs and veggies before wrapping it up.

FAQ Section

Q1: Can I make this burrito without avocado?
A1: Absolutely! If you’re not a fan of avocado or just don’t have it on hand, you can skip it or replace it with some shredded cheese or a dollop of Greek yogurt for creaminess.

Q2: Can I use a regular tortilla instead of a low-carb one?
A2: Yes, if you’re not following a low-carb diet, you can use any type of tortilla you prefer, whether it’s flour, corn, or whole wheat.

Q3: Can I make this burrito ahead of time?
A3: Yes, you can make the burrito ahead of time and store it in the fridge for up to 2 days. Just wrap it tightly in foil or plastic wrap, and reheat it in the microwave or on a skillet.

Q4: How do I store leftovers?
A4: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or in a skillet to maintain the texture.

Q5: Can I use scrambled egg whites instead of whole eggs?
A5: Yes, you can! Using egg whites will give you a lighter version of this burrito. Simply use about 6-8 egg whites in place of the 2 whole eggs.

Q6: What other vegetables can I use in this burrito?
A6: You can swap or add other vegetables like mushrooms, zucchini, or tomatoes. Just be sure to sauté them until they’re softened and flavorful.

Q7: Can I freeze this breakfast burrito?
A7: Yes! You can wrap the burrito tightly in foil or plastic wrap and freeze it for up to 1 month. To reheat, simply microwave or heat it in the oven.

Q8: Can I add cheese to this burrito?
A8: Yes, feel free to add shredded cheese like cheddar, mozzarella, or feta. Sprinkle it over the scrambled eggs before rolling up the burrito.

Q9: Can I use a non-stick pan to cook the eggs and vegetables?
A9: Yes! A non-stick pan works great for cooking the eggs and vegetables and helps prevent sticking. Just be sure to use a little olive oil for the veggies.

Q10: How can I make this burrito spicier?
A10: If you love a little heat, try adding some diced jalapeños to the veggie mix or top the burrito with hot sauce or chili flakes.

Conclusion

This Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables is a perfect way to start your day with a healthy, satisfying, and flavorful meal. It’s easy to make, super customizable, and packed with protein and nutrients that will keep you feeling full and energized. Whether you’re making it for breakfast, brunch, or meal prep, this burrito is sure to become a favorite in your recipe rotation. Enjoy it with your favorite sides or on its own for a deliciously balanced meal!

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