Low-Carb Breakfast Burrito with Bacon and Avocado
Prep Time
10 mins
Cook Time
15 mins
Ingredients
- 2 • eggs
- 2 tbsp • heavy cream [optional]
- to taste • salt
- to taste • pepper
- 2 tsp • butter
- 2 tbsp • mayonaisse
- 1 cup • romaine lettuce [chopped]
- 1 • roma tomato [sliced]
- 4 • bacon strips [cooked crisp]
- 1/2 • avocado [sliced]
Instructions
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- Mix the eggs well with the heavy cream, salt and pepper/
- Heat up a non-stick pan to a medium heat.
- Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.
- Cover the pan and cook for about a minute.
- When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.
- When it's fully cooked, transfer to a paper towel to remove excess oiliness.
- Repeat with the other half of the egg mix.
- Spread the mayonaisse on the crepe.
- Add the lettuce, tomato, bacon and avocado.
- Season with salt and pepper.
- Roll and enjoy!
