Low Carb Breakfast Burrito with Sausage and Peppers
Try this Low Carb Breakfast Burrito with Sausage and Peppers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- salt and pepper to taste
- salsa (optional)
- 4 large eggs
- 2 tsp. olive oil
- red pepper flakes (optional)
- shredded pepper jack cheese
- 2 low carb tortillas (i recommend la banderita brand
- 1/2 lb. pork sausage
- 1 cup frozen peppers and onions
- Carbohydrate 2.27407 g
- Cholesterol 957.0166266 mg
- Fat 60.11234394025 g
- Fiber 0.244800006866455 g
- Protein 50.45826215825 g
- Saturated Fat 22.4936162163 g
- Serving Size 1 1 serving (347g)
- Sodium 1215.20215475833 mg
- Sugar 2.02926999313354 g
- Trans Fat 6.55459294485 g
- Calories 757 calories
Brown pork sausage over medium heat. To add a little kick, add â…› tsp. red pepper flakes. Drain and set aside.Add 2 tsp. olive oil to pan, and cook frozen peppers and onions 3-4 minutes until heated through. Set aside and keep warm.Mix eggs and scramble until firm but not dry. (Be careful of carb counts if you add milk to your scrambled eggs.) Remove from pan and keep warm.Heat tortillas in microwave or in skillet. Top with sausage, eggs and veggies. Sprinkle shredded cheese over the top.If contents of burrito are not hot enough to melt the cheese, microwave for 10-15 seconds.Top with salsa if desired.
