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Donna R. Luis

Cheesy Keto Breakfast Wraps

Savory pork sausage, scrambled eggs, cheddar cheese, Rotel, and green chiles come together inside low-carb tortillas for flavorful, make-ahead breakfast burritos. The filling is cooked slightly dry so the burritos hold up well when assembled, refrigerated, and reheated.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 burritos
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mild pork sausage
  • 1/3 cup Rotel
  • 1/4 cup chopped green chiles
  • 12 eggs
  • Salt and pepper as included in the source instructions
  • 1/2 cup shredded cheddar cheese
  • 12 low-carb tortillas

Equipment

  • Large skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups
  • Measuring spoons
  • Foil for wrapping the burritos

Method
 

  1. Brown the Sausage: Cook the mild pork sausage in a skillet until browned, then drain it thoroughly and transfer the sausage to a large bowl.
  2. Whisk the Egg Mixture: Whisk the 12 eggs together with the Rotel, chopped green chiles, salt, and pepper until combined.
  3. Scramble the Eggs: Cook the egg mixture in a skillet until the eggs are fully cooked and noticeably drier than you would normally prepare scrambled eggs.
  4. Combine the Filling: While the eggs and sausage are still warm, combine the scrambled eggs, cooked sausage, and shredded cheddar cheese until evenly mixed.
  5. Cool the Filling: Allow the filling to cool before assembling the burritos.
  6. Fill the Tortillas: Divide the filling into 12 portions and place one portion onto each low-carb tortilla.
  7. Roll the Burritos: Roll each tortilla securely around the filling to form a burrito.
  8. Wrap the Burritos: Wrap each assembled burrito individually in foil.
  9. Refrigerate Until Needed: Refrigerate the foil-wrapped burritos until they are ready to be eaten.

Notes

  • Cook the scrambled eggs slightly drier than usual so the filling is easier to portion and the tortillas are less likely to become overly moist.
  • Drain the browned pork sausage before combining it with the eggs to keep excess grease from making the filling heavy.
  • Mix the cheddar cheese into the filling while the sausage and eggs are still warm so the cheese can blend throughout the mixture.
  • Let the filling cool before placing it into the tortillas to make rolling easier.
  • Divide the filling evenly among all 12 tortillas for consistent burrito sizes.
  • Wrap each finished burrito in foil and refrigerate until ready to eat.