I’ve said it before and I’ll say it again…we love breakfast around here! What I love even more than big, weekend breakfasts are quick, easy-to-put-together, hearty breakfasts! We are an active family on the weekends, especially when the weather gets nice! Our boys are always headed to or from practices or activities, the Hubby and I like to get out and enjoy the outdoors or hit the gym early, so having something easy to prepare is great!
This dish is something I tried a few weeks ago on a smaller scale. I just made two little burritos to try it out and I posted it to my Instagram account. One of the first ones to comment was my Hubby, wanting to know why I haven’t made these Keto Burritos for him? 😁 So, of course, I had to tweak the recipe to feed a crowd and try it out!
It was a huge hit! The Hubby and I both loved it and even my teenage boys, who are often cautious about my Keto creations loved it and had seconds! You can easily adapt this recipe to make any amount. The ingredients listed here will make a 9″ x 13″ pan worth and easily feed a family of four with a few leftover. You could also make this ahead of time and keep it in the fridge overnight, so it’s ready to go first thing in the morning. Just increase baking time to make sure it heats all the way through!
For this batch, I just did eggs and breakfast sausage for the burrito filling, but you could add any keto friendly filling you’d like! Green keto-friendly veggies like asparagus, spinach or zucchini come to mind, but bacon is also a given too!
1 package of bulk breakfast sausage, split into two equal portions
8 ounces package of deli style ham
4 ounces Shredded cheese
2 ounces cream cheese (optional, for gravy)
1 cup Heavy Whipping Cream (optional, for gravy)
Let’s Make it!
Brown the package of sausage until fully cooked. Split sausage in half, putting half aside for making gravy.
Add eggs to the cooked sausage and scramble the eggs with the sausage. If you want to add anything to the filling, throw it in now!
Take a small amount of the egg mixture and place on a piece of ham. You’ll have to be the judge on how full you want each little burrito. It took me a few tries to get it right, so that they rolled up well and weren’t too skinny or too fat!
Grate cheese on top of the burritos (or use pre-shredded, but shredding your own can help keep carbs down, since most shredded cheeses have added starches to keep the cheese from sticking together). I used about half of an 8 ounce brick of Colby Jack. But you can experiment with the type and amount based on your preferences!
Pop in a 400° oven for about 10-15 minutes. Just long enough to heat the ham and melt the cheese!
While the burritos are in the oven, it’s a great time to make the gravy. Take the half of the sausage you set aside and heat in a skillet on medium-high heat. Add cream cheese and heavy cream. Add salt & pepper to your liking. Simmer about 5 minutes or until it starts to thicken, just don’t heat it too much or it will start to seperate (it will still taste good, just won’t have a gravy consistency). Once the gravy is done and the burritos are out of the oven, add them together for a little Keto heaven! Enjoy! (This gravy recipe can also be doubled and put over almond flour biscuits for a little Keto biscuits and gravy! YUM!)