Nothing beats a good old brekkie burrito, except a low carb breakfast burritos that is!
They’re the perfect low carb breakfast to satiate all your cheesy, zesty, Mexican food cravings. Full of so much flavor, you’ll forget you’re sneaking in an extra serving of veggies (that’s right, we’re using cabbage for low carb tortillas here!).
This is one of those low carb recipes we make in bulk for the workweek ahead… these low carb burritos are easy to reheat and SO EASY to eattt. Let’s do this!
What I Love About This Low Carb Breakfast Burritos Recipe
Everything! But to be more specific…
- Breakfast burritos happen to be one of my top 5 favorite foods, and these low carb breakfast burritos recipe satiate all my cravings. Full of cheese goodness, protein, and salsa.
- Cabbage is so mild in flavor, you’ll hardly know it’s there, other than the fact that it keeps all our delicious ingredients in the right place.
- EASY to make! Get this cabbage hack down, because you’ll want to do this with all sorts of recipes.
- Great for meal prep... you know how tortillas get soggy? Cabbage doesn’t!
Healthy Breakfast Burrito Recipe Notes
Healthy breakfast burrito may sound like an oxymoron, but thanks to low carb vegetables as mild in flavor as cabbage, it’s NOT!
Tools To Make
Nothing fancy, just a few kitchen basics…
- A large pot (large enough to fully submerge your head of cabbage). We’ll use this to blanch the cabbage so the leaves are easy to remove.
- Knife to core the cabbage.
- Skillet to cook the burrito filling.
Making these breakfast burritos is really easy, once you get the cabbage wraps down — and in my opinion, this is a great kitchen skill to have because you can weave these leaves into all sorts of recipes!
- Generously core cabbage – you want the core completely gone for easy leaf removal.
- Use 1 tong to remove the leaves, and the other to hold the cabbage in place. The easiest way to remove the leaves is to remove from the cored part of the cabbage.
- Use a sharp knife to thin out the stems. The stems get thick toward the end of the leaf. By removing this, you’ll be able to fold your leaves more easily, and the low carb breakfast burritos recipe will taste better!
Psst — if the blanching the cabbage is a deterrent, consider trying this freezing method. I haven’t tried it, but am curious!
Stash any leftovers you have in the fridge. We like to wrap them in foil and reheat (obviously with the foil removed) for grab and go keto breakfast. Low carb breakfast ideas for the whole week!
Serve your low carb breakfast burrito with all your burrito faves! A few of our top pics are salsa, pico, guacamole or sliced avocado, and hot sauce.
- Swap the cabbage for a different wrap. Not the biggest fan of cabbage? Consider wrapping your low carb breakfast burrito in lettuce wraps (obviously, you won’t blanch these), or these low carb wraps.
- Mix and match the filling to suit your cravings. Not a fan of bacon? Try sausage or diced ham. Don’t have cheddar? Use your favorite type of low carb cheese.
- Make breakfast low carb nachos. Again, skip the cabbage and layer your eggs/bacon/salsa over roasted cauliflower or low carb tortilla chips. May I also suggest you skip the cheese and use this low carb queso? You’ll thank me later!
- Make these spicy. My hubby loves spice, so I usually douse his eggs in Tapatio. You can also sprinkle them with cayenne pepper or low carb taco seasoning.
- Turn this into a casserole. Serving a crowd? Turn this into a low carb breakfast casserole by baking the ingredients together in a 9×13 casserole dish (cook + crisp the bacon first!). I would skip the cabbage unless you’re craving a breakfast cabbage lasagna!
I don’t know about you, but breakfast is my favorite meal of the day! If you’re with me, here are a few more low carb recipes you’ll enjoy:
Low Carb Breakfast BurritosPrint Recipe Pin Recipe
- 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
- Bring a pot of water to a boil (large enough to submerge your head of cabbage).
- Once boiling, add cored cabbage (1 head) 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 the bacon (8 slices) 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 whisked eggs (8), salt (1/2 teaspoon) and pepper (1/4 teaspoon) 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!
Fans Also Made These Low Carb Recipes:
- Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).
- Nutritional information is for 1 burrito if you make 4 using this recipe: