Keto Freezer Burritos
You can prep the filling for your burrito and serve them in cheese wraps when you are ready. We added veggies and bacon to our egg scramble-filling, what will you add to yours? Keep reading to see how we made these perfectly-portioned breakfasts!
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 slices of bacon (reserve 2 teaspoons of bacon grease)
6 medium radish, ends removed & diced
1 cup riced cauliflower
1 cup frozen spinach
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried garlic powder
12 large eggs, whisked in a bowl
12 cheese wraps (we used colby-style cheese)
6 small freezer-safe plastic bags
Cook bacon in a skillet set to medium heat until crispy. When done, remove from the skillet and place on a plate lined with a paper towel or napkin. Leave 2 teaspoons of bacon grease in the skillet to use as a cooking fat to prepare your veggies and scrambled eggs.
Place diced radish in the skillet and saute until soft and a bit browned, about 3 minutes.
Add the riced cauliflower and frozen spinach, and saute with the radish until defrosted and soft, about 3 minutes. Season with sea salt, black pepper and garlic powder.
Pour the bowl of whisked eggs over the veggies and scramble until mostly done, leaving them a bit on the wet side. This will prevent them from being too dry when you reheat them later. If you will be eating a portion of them now, remove the portion that you will be freezing first by transferring them to a bowl and then continue to cook the portion you will be eating now until they are done to your desired preference. If you will be freezing all of the scramble, transfer the entire skillet to the bowl.
All the scramble to cool in the bowl. When cooled, scoop in 6 equal portions into small, freezer-safe plastic bags. Remove any air from the bag and seal shut. Place in the freezer until ready to defrost and serve in grain-free cheese wraps, or your favorite Keto-friendly wrap. You can keep these in the freezer for up to 6 months.
Net Carbs: 1