Easy, Low Carb Breakfast Burrito (THM S)

I have an easy, “go to” breakfast that I eat about 3 days a week.  It’s a low carb breakfast burrito, chock full of veggies and healthy fats (ok, and some sausage…I love sausage!). It takes me about 15 minutes to make from stepping into the kitchen until I eat, which is pretty speedy for a cooked breakfast.  If you are a Trim Healthy Mama, this breakfast is an S.  I don’t think it can be paleo because of the low carb tortilla and cheddar.

The cast of characters:

photo 1 (3)

  • two links of sausage of your choice
  • frozen spinach
  • frozen bell pepper mix
  • two eggs, beaten
  • cajun seasoning mix (or any seasonings you prefer, that is just my favorite)
  • salt & pepper to taste
  • cheddar cheese, 1-2 oz
  • one low carb tortilla

I use the Farmer John sausage because it’s cheap and not in the skin, which makes it easier to crumble.  Your food values may require something more pure.  LOL!

I crumble two links and start cooking them along with my frozen veggies.  I use frozen veggies because they are already cut and stay in the freezer for weeks, so I never have to worry about fresh ingredients going bad, or needing to prep them.  My time in the morning is precious and I am busy!

The sausage and veggies cook up pretty fast.  While they are cooking, I beat the eggs and prep the cheese.

photo 2 (3)

When nearly done, I add the seasoning mix.

photo 3

Add your eggs and cook to your desired taste level.  I like my eggs relatively soft, yet firmly cooked.  I dice up the cheese and spread it out on my tortilla before adding my eggs to get a nice melt.  This could not be any easier!  The tortillas are soft and really tasty, and I am picky about my tortillas.  I find La Banderita at Smith’s (Kroger, Fry’s, etc).

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Fast, filling, delicious, and full of win!  Approximately 8 net carbs.  If you ditch the tortilla (for those who need *really* low carb) it’s about 3 net carbs.  YUM!

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