Ingredients
Burritos
- 6 low carb wraps (such as Mission Low Carb or Helga's Lower Carb)
- 10 large eggs
- 200 g shortcut bacon, diced
- 150 g shredded cheddar cheese
- 45 ml milk
- 15 g butter
- ½ tsp kosher salt
- ¼ tsp black pepper
Optional Add-ins
- Hot sauce, to taste
- 4 spring onions, finely sliced
Method
Cook the Filling
Cook the diced bacon in a large non-stick frying pan over medium-high heat for 4–5 minutes until crispy. Remove and set aside on paper towel. Leave 5 ml of bacon fat in the pan.
Whisk eggs, milk, salt, and pepper together in a bowl until just combined — don't overbeat.
Reduce heat to medium-low. Add butter to the pan and let it melt. Pour in the egg mixture. Using a spatula, gently fold the eggs every 20–30 seconds. Pull them off the heat when they look just underdone and still slightly glossy — they'll finish cooking when reheated. Do NOT let them go fully dry.
Spread eggs out on a plate or tray to cool completely, about 10 minutes. This step is key — hot filling = soggy burrito.
Build & Wrap
Lay a wrap flat. Sprinkle a line of cheddar down the centre — this acts as a moisture barrier.
Top with a generous scoop of scrambled eggs, then bacon. Add spring onions and a dash of hot sauce if using.
Fold in the sides, then roll tightly from the bottom up. Wrap immediately and tightly in foil.
Repeat for all 6 burritos.
Store & Reheat
For fridge (up to 5 days): Keep wrapped in foil as-is.
For freezer (up to 3 months): Place foil-wrapped burritos into a zip-lock bag, remove as much air as possible, and freeze flat.
To reheat from fridge: Unwrap foil and microwave for 1–2 minutes, flipping halfway. Or keep in foil and air fry at 180°C for 12 minutes for a crispier result.
To reheat from frozen: Unwrap and microwave for 3–4 minutes, flipping halfway. Or air fry in foil at 180°C for 18–20 minutes.
