Breakfast Burritos

Breakfast burritos are one of my favorite things to make on a weekend when I have the time to put the filling together, and it makes enough that you can freeze some already assembled for a quick weekday breakfast, or just vacuum seal and freeze the filling if you want to make one later with a tortilla that hasn't been previously frozen.

Customize and change up the ingredients depending on what you like, or have on hand. This is just a starting point/suggestion here!

Notes:

I put potatoes in these.  Potatoes are obviously not low-carb and generally something that is recommended that people with diabetes limit to small amounts.  

That said, I don't use a ton, so there's not too much in each burrito, and I can handle that small amount without spiking.  If you have to be more strict, I think it would be interesting to try subbing in diced and cooked turnip, or rutabaga.  Or really you could just leave them out and it still be pretty good I'm sure.

Also some people have better results than others with low-carb tortillas.  (they're low net-carb, and nobody seems to be able to agree whether people with diabetes should be paying attention to net carbs, or just total carbs).  They work quite well for me, but if you still spike from them, just eat the filling from a bowl!  It's still pretty good, just not in a convenient hand-held package.

Using salsa is an easy way to get onions, tomatoes, and peppers into the recipe.

If I'm making any with the intent of freezing them (I usually do), let the filling cool first.

Ingredients: 

(I guess on most of these measurements, there's no science to this.)

• 6-8 Whole Eggs
• Potatoes, diced small. (Maybe 1 large potato - consider the carbs and adjust amount to your liking or omit)
• Avocado oil and/or butter.
• Salt/Pepper to taste
• 1 can black beans, rinsed and drained.
• Cheddar Cheese (Or....Habanero Jack???), shredded. I'm guessing 6-8 ounces
• 1 lb. sausage. Standard breakfast sausage works, Italian works. Use whatever you like. Chopped/crumbled bacon works too.
• Salsa. I had Pace hot on hand, but use whatever you have available, and whatever spice level you prefer. Maybe 3/4 of a cup?
• Hot sauce, because the little bit of salsa doesn't add enough heat for me.
• Low-carb tortillas of your choice. I use carb-balance and they work pretty well for me. This time I tried the whole-wheat version and they were fine, but the "regular" carb-balance tortillas are better I think.

Directions:

• Fry the potatoes until crispy and brown.
• Cook and crumble the sausage until cooked through.
• Whisk the eggs with a fork and scramble them like you would normally make scrambled eggs.

I usually get two pans going, so the potatoes and sausage can cook at the same time and make the whole process a bit quicker.  Honestly it would probably work fine if you cooked them together in the same pan at the same time, but I typically separate them to get better browning on the potatoes.  Put each into your large 1970's era bowl that came from your grandma's kitchen after they're done.  (things taste better if you use your grandma's old Pyrex whenever possible.)

• Combine the filling

Combine the previously cooked ingredients together with the beans, cheese, and salsa.

• Wrap

Wrap up into tortillas, add more hot sauce of your choice here if you want them to be actually spicy (the little bit of salsa in the filling really doesn't add much heat).  The bottle in the photo above is "grundle thumper", it's a fantastic habanero sauce, and not super-spicy.  A little ghost pepper sauce is great, or you're really adventurous, get a good reaper or scorpion sauce.