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Keto Burrito for Breakfast, Brunch or Lunch

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people


  • 1 tbsp grass-fed butter
  • 3 medium scallions chopped
  • 60 g (2 oz) red bell pepper chopped
  • 2 rashers bacon chopped
  • 60 g (2 oz) cheddar cheese grated
  • 1 tbsp sour cream
  • fresh basil optional

For The Wrap

  • 1 tbsp grass-fed butter
  • 4 eggs
  • 2 tbsp parmesan cheese grated
  • 1/4 tsp pink himalayan salt
  • 1/4 tsp black pepper


  1. On a medium heat, in a suitably sized frying pan, melt the tbsp butter and sauté the scallion, red pepper and chopped bacon for 5 mins until cooked through to your liking. Put to one side
  2. Return the pan to the heat and melt the other tbsp of butter
  3. Beat the eggs together with the parmesan, salt and pepper and pour half of the mixture into the frying pan
  4. Cook until the egg just starts to set
  5. Sprinkle half of the cheddar cheese onto the middle of the egg wrap, then add half of your filling
  6. Cover the pan and cook for a further 2-3 minutes until the egg is fully cooked through
  7. Slide onto a plate, top with sour cream and fresh basil leaves and roll up into a burrito.
  8. Repeat for your second burrito wrap, serve & enjoy!

Recipe Notes

Other suggestions for fillings are:

  • Cooked sliced ham, spring onions, grated cheese
  • Sausage, bacon, grated cheese
  • Chilli Con Carne

per serving: total carbs 4g | protein 27g | fat 38g | kcals 472