These Egg Burritos with low-carb flour tortillas are one of my favorite breakfasts! This recipe is low-carb, low-glycemic, and also perfect for Meatless Monday; use the Recipes-by-Diet-Type Index to find more recipes like this one.
Back in the good old days when I was young, lean, and well tanned and was spending my summers catering houseboat trips at Utah's Lake Powell, this recipe for egg burritos was one of the most popular breakfasts on the houseboat. A Lake Powell client actually named them Egg Burritos To Die For, and in those days they were definitely not low in carbs.
But when I started finding delicious low-carb flour tortillas I started making these again as a regular breakfast at home. Now when I have houseguests I love to make Low-Carb Egg Burritos for a Crowd in the Crock-Pot Casserole Crock Slow Cooker, but you can make these in a casserole dish in the oven. You can also make one or two burritos for breakfast and refrigerate the rest of the egg mixture to reheat later and have burritos for breakfast for a few days. And they can even be frozen!
I made these again recently and was struck by the thought that this would make a wonderful breakfast for Christmas morning, so I took some new photos of the way I'm making them now. Please enjoy, especially if you're lucky enough to get a new Casserole Crock Pot under the Christmas tree!
Saute diced bell peppers in olive oil, about 3-4 minutes. (We doubled the amount of red pepper for more veggie power, but just use one if you prefer.) Add diced green chiles and Spike Seasoning and cook a couple minutes more. I used Mission Carb Balance Low-Carb Tortillas, but there are lots of good brands of low-carb tortillas. While the peppers cook, beat 12 eggs until they're well-combined.
Reduce heat to very low and add beaten eggs. Stir constantly while eggs cook slowly. Don't rush this step, eggs should be cooked on the lowest possible heat, constantly scraping the egg mixture away from the pan with a rubber scraper. Be sure eggs are still quite wet-looking when you turn off the heat, especially if you're going to melt cheese in the slow cooker, because that will cook the eggs a bit more.
If you only want to make a few burritos for a quick breakfast, warm a flour tortilla in the microwave or in the oven wrapped in foil, fill with some of the egg mixture, cheese, sour cream, and salsa. To make Egg Burritos for a Crowd in the slow cooker, fill a tortilla with some of the egg mixture and cheese.
Then roll the burrito up and lay in the slow cooker insert that you have sprayed with non-stick spray. If you don't have the Crock-Pot Casserole Crock Slow Cooker you can use a large oval slow cooker and just cut a burrito in half to fit in each of the narrower ends (or use a casserole dish to warm them in the oven if you prefer.) Sprinkle burritos with cheese, cook on high in the slow cooker for 30-45 minutes (or in the oven in a covered casserole dish at 350F/180C until cheese melts.)
Serve hot, with sour cream, salsa, and other desired condiments (like Green Tabasco Sauce) to add at the table.
Low-Carb Egg Burritos for a Crowd
(Makes 8-10 burritos, recipe created by Kalyn many years ago and made many times at Lake Powell.)
I warmed the Low-Carb Egg Burritos for a Crowd in the Crock-Pot Casserole Crock Slow Cooker; you can also use a casserole dish in the oven, or warm the tortillas separately and make burritos to eat immediately if you prefer.
1 dozen eggs
1 or 2 red bell peppers, chopped in 1/2 inch pieces
1 green bell pepper, chopped in 1/2 inch pieces (or use any color you wish)
1 or 2 cans (4 oz. can) diced green chiles (These are Anaheim chiles, not Jalapenos unless you like it really spicy.)
1-2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended; or use another all-purpose seasoning blend that's good with eggs)
8-10 low-carb tortillas (I used Mission Carb Balance Low-Carb Tortillas, soft taco size, because the larger ones won't fit in the slow cooker. There are a lot of low-carb tortillas that will work in this recipe.)
about 2 cups grated cheese (I used grated Four Cheese Mexican Blend cheese.)
sour cream, for serving
Salsa, for serving (I used Pace Picante Sauce)
hot sauce such as Green Tabasco Sauce for serving if desired
Use a good nonstick frying pan for this recipe; I used my favorite Green Pan. Heat some of the olive oil in pan over medium heat, then add diced peppers and cook until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and cook about 2 minutes more.
While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately turn heat to low and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking and not completely cooked when you turn off heat, especially if you're going to warm them and melt cheese in the slow cooker.
To Make Low-Carb Egg Burritos for a Crowd as shown:
Spray the crockery part of the Crock-Pot Casserole Crock Slow Cooker (or large oval slow cooker) with non-stick spray. Fill each flour tortilla with some of the egg mixture and some grated cheese in a row down the center, roll it over, and place in the casserole crock. Continue with each tortilla until you have a row of rolled burritos in the slow cooker. Sprinkle with the rest of the cheese and cook covered on HIGH until all the cheese is melted, about 30-45 minutes.
If you don't have the Casserole Crock, you can warm these in a large oval slow cooker, maybe cutting one burrito in half to fit into the smaller ends. Burritos can also be warmed in a covered casserole dish in a 350F/180C oven until cheese melts. (I haven't done it that way so I can't say for sure how long it would take.)
To make burritos to eat immediately:
Warm tortillas in the microwave or wrap them in foil and warm in the oven. Down the center of each warmed tortilla put a row of egg mixture, topped with cheese, sour cream, and salsa, fold together and enjoy.
To make burritos to freeze:
Inside each tortilla put a line of egg mixture, top with cheese, wrap tortilla over. I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a Ziploc bag. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough. Serve with more cheese, sour cream, and salsa as desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
For the South Beach Diet or other low-glycemic diets, you need to make these with low-carb white or whole wheat tortillas. Burritos with whole wheat tortillas, low fat cheese, and light sour cream are a great South Beach friendly breakfast for phase two or three. The tortillas I used have only 6 carbs per tortilla (or less for the whole wheat version), so with full-fat cheese and sour cream this would work for most other low-carb diet plans.
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More Burritos and other Things to Make Using Tortillas:
Slow Cooker Low-Carb Mexican Lasagna ~ Kalyn's Kitchen
Roasted Halibut Tacos with Mango Salsa (plus more about low carb tortillas) ~ The Perfect Pantry
Low-Carb Sausage and Cheese Breakfast Quesadillas ~ Kalyn's Kitchen
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