I love it when you accidentally create something AMAZING!! I guess a lot of great things were created by accident!!
These breakfast burritos are NO exception. I could not make them fast enough for my family today!! They were delicious!! And everyone ate them up!!
I have a pretty fool proof way to make the insides of a breakfast burrito. (scramble eggs, add salsa, sausage crumbles, bacon bits and queso cheese) I like to make it to just eat in a bowl. But there is something about wrapping it all up and being able it eat on the go if you need to! This recipe can be made up ahead of time, wrapped up and reheated for a hot, delicious, easy breakfast.
The secret ingredient.... yep, my faves, pork rinds!! Great fat and protein without the carbs. Love them!! I know, eww gross, but seriously, you will NOT taste anything in this recipe that would make you say gross!! I PROMISE!!
These burrito wraps have an egg flavor and texture, but they are strong enough to keep all of the ingredients together.
Breakfast Burritos
In a food processor, completely mix all ingredients until nice and smooth:
1 cup finely ground pork rinds
6 eggs
4 ounces 1/3 fat Philadelphia cream cheese
1/4 teaspoon baking soda
3/4 cup water
pinch of salt
Heat a lightly greased electric skillet to the high setting. Scoop about 1/3 cup of batter on skillet. QUICKLY swirl all of the batter around the skillet as thin as possible. About an 8-10 inch circle worked out about perfect. You want them thick enough to hold the filling, but not so thick they won't roll. Patiently wait for them to be mostly cooked before flipping. Cook thoroughly.
Filling for each burrito
2 eggs
sausage crumbles/bacon bits/diced ham: meat of your choice
salsa
cheese
any other veggies of choice
Mix all of the filling ingredients together and scramble in greased skillet. Stirring constantly. Fill each 'burrito' and roll it up. Top with additional salsa, sour cream, etc.... These can be rolled up and wrapped up to be stored in the fridge and reheated.
The batter makes about a dozen 'burritos'. So I had to figure the nutrition for the whole batch, depending on the size of the burritos, you will have to do the math on per serving. The whole thing is 1260 calories, 3 grams of carbs, and 0 sugar. I did not calculate the filling since I just dumped a bunch of meat and cheese in with the eggs. If I had to guess, I would say I used about 350 calories, 0 carb and 0 sugar in the filling for each burrito.
ENJOY
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| BREAKFAST BURRITOS |
These breakfast burritos are NO exception. I could not make them fast enough for my family today!! They were delicious!! And everyone ate them up!!
I have a pretty fool proof way to make the insides of a breakfast burrito. (scramble eggs, add salsa, sausage crumbles, bacon bits and queso cheese) I like to make it to just eat in a bowl. But there is something about wrapping it all up and being able it eat on the go if you need to! This recipe can be made up ahead of time, wrapped up and reheated for a hot, delicious, easy breakfast.
The secret ingredient.... yep, my faves, pork rinds!! Great fat and protein without the carbs. Love them!! I know, eww gross, but seriously, you will NOT taste anything in this recipe that would make you say gross!! I PROMISE!!
 |
| I would be a great spoke woman for these things, sponsorship would be great--I'm a poor teacher! |
These burrito wraps have an egg flavor and texture, but they are strong enough to keep all of the ingredients together.
 |
| The burrito batter |
Breakfast Burritos
In a food processor, completely mix all ingredients until nice and smooth:
1 cup finely ground pork rinds
6 eggs
4 ounces 1/3 fat Philadelphia cream cheese
1/4 teaspoon baking soda
3/4 cup water
pinch of salt
 |
| These are the burritos |
Heat a lightly greased electric skillet to the high setting. Scoop about 1/3 cup of batter on skillet. QUICKLY swirl all of the batter around the skillet as thin as possible. About an 8-10 inch circle worked out about perfect. You want them thick enough to hold the filling, but not so thick they won't roll. Patiently wait for them to be mostly cooked before flipping. Cook thoroughly.
 |
| Scrambled egg filling with salsa, meat and cheese. |
Filling for each burrito
2 eggs
sausage crumbles/bacon bits/diced ham: meat of your choice
salsa
cheese
any other veggies of choice
Mix all of the filling ingredients together and scramble in greased skillet. Stirring constantly. Fill each 'burrito' and roll it up. Top with additional salsa, sour cream, etc.... These can be rolled up and wrapped up to be stored in the fridge and reheated.
 |
| Full burrito |
The batter makes about a dozen 'burritos'. So I had to figure the nutrition for the whole batch, depending on the size of the burritos, you will have to do the math on per serving. The whole thing is 1260 calories, 3 grams of carbs, and 0 sugar. I did not calculate the filling since I just dumped a bunch of meat and cheese in with the eggs. If I had to guess, I would say I used about 350 calories, 0 carb and 0 sugar in the filling for each burrito.
 |
| My 6 year old wanted to help take a picture of me cooking the filling. |
ENJOY
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