High Protein Egg Wrap Breakfast Burritos (Keto & Gluten-Free)

How to Make High Protein Egg Wrap Breakfast Burritos (Keto & Gluten-Free)

1. Set up and prep

   Pull out a well-seasoned 8 to 10 inch nonstick or carbon steel skillet, a medium skillet for sausage, a whisk, a flexible spatula, and a plate lined with paper towels.

   Dice the red bell pepper if not already done, and keep cheeses ready to go so assembly is fast.

2. Brown the sausage

   Heat the medium skillet over medium heat and add the breakfast sausage, breaking it into small crumbles as it cooks.

   Cook until browned and cooked through, about 8 to 10 minutes, then transfer to the lined plate to drain, leaving about 1 teaspoon of drippings in the pan.

3. Soften the peppers

   Add the diced red bell pepper to the sausage drippings over medium heat and cook until lightly softened with a touch of char, 3 to 4 minutes.

   Turn off the heat and stir the sausage back in so the filling is warm but not wet.

4. Whisk the egg wrap batter

   In a bowl, whisk the eggs, heavy cream, salt, and black pepper until completely smooth and a little frothy.

   Strain through a fine mesh sieve if you want super-silky wraps that flip without drama.

5. Cook thin egg wraps

   Heat the nonstick skillet over medium to medium-low and add a thin swipe of butter.

   Pour in about 1/2 cup of the egg mixture, immediately tilting and swirling the pan so you get a thin, even layer like a crepe.

   Cook until the surface looks just set with no wet shine, 60 to 90 seconds, then gently loosen the edges and flip, cooking 10 to 20 seconds on the second side.

   Slide onto a plate and repeat to make 4 wraps, adding the lightest touch of butter as needed and stacking the wraps with a clean towel on top to keep warm.

6. Fill and roll

   Lay one warm egg wrap on a board and sprinkle with a quarter of the cheddar and mozzarella.

   Spoon on a quarter of the sausage and peppers, keeping the filling in a line slightly off-center.

   Fold the sides in, then roll tightly like a burrito so it seals.

7. Melt and crisp

   Return the skillet to medium heat with a touch of butter and place the burrito seam side down for 1 to 2 minutes to melt the cheese and set the seam.

   Roll to kiss the other sides with heat for light browning, then repeat with the remaining burritos.

8. Make-ahead and storage

   Cool completely, then wrap each burrito in parchment and store in a glass container in the fridge up to 4 days.

   For freezing, wrap in parchment then foil and freeze up to 2 months, and reheat gently in a covered skillet over low heat or in a 325 F oven until hot.