Egg Burritos for a Crowd (Video)
Egg Burritos for a Crowd are one of my favorite breakfasts, and if you use low-carb tortillas this recipe is low in net carbs! And if you’re not cooking for a crowd, just make burritos to reheat for the week.
Back when I was young, lean, and well tanned and spent summers catering houseboat trips at Utah’s Lake Powell, this recipe for egg burritos was one of the most popular breakfasts on the houseboat. A Lake Powell client actually named them Egg Burritos To Die For, and in those days they were definitely not low in carbs. But when I started finding delicious low-carb flour tortillas I started making these egg burritos again as a regular breakfast at home.
If I’m making them for a crowd I warm the burritos in the Crock-Pot Casserole Crock Slow Cooker (affiliate link) but you can easily make these in a casserole dish in the oven as well. You can also make one or two burritos for breakfast and refrigerate the rest of the egg mixture to reheat later and make burritos for breakfast for a few days. And they can even be frozen!
And I think this is a great family breakfast idea to make during the holidays, so I’m reminding you about it for Friday Favorites this week! Hope you enjoy trying them. And I am wishing all my readers Happy Holidays and a good new year to come!
What Low-Carb Tortillas Did I Use?
I’m a huge fan of Mission Carb Balance Low-Carb Tortillas (affiliate link) and those are the tortilla I use for these Egg Burritos. And recently they redesigned the package and improved the formula so they’re now even lower in carbs. See below for a photo of the exact one I used. And if you’re a low-carb tortilla fan, check out My Favorite Recipes with Low-Carb Tortillas.
How to make this recipe:
(Scroll down for complete recipe including nutritional information.)
- Saute diced bell peppers in olive oil, about 3-4 minutes. (We doubled the amount of red pepper for more veggie power, but just use one if you prefer.)
- Add diced green chiles and Spike Seasoning (affiliate link) or other all-purpose seasoning and cook a couple minutes more.
- I used Mission Carb Balance Low-Carb Tortillas (affiliate link), but there are other good brands of low-carb tortillas.
- While the peppers cook, beat 12 eggs until they’re well-combined.
- Reduce heat to very low and add beaten eggs. Stir constantly while eggs cook slowly. Don’t rush this step, eggs should be cooked on the lowest possible heat, constantly scraping the egg mixture away from the pan with a rubber scraper.
- Be sure eggs are still quite wet-looking when you turn off the heat, especially if you’re going to melt cheese in the slow cooker, because that will cook the eggs a bit more.
- If you only want to make a few burritos for a quick breakfast, warm a flour tortilla in the microwave or in the oven wrapped in foil, fill with some of the egg mixture, cheese, sour cream, and salsa.
- To make Egg Burritos for a Crowd in the slow cooker, fill a tortilla with some of the egg mixture and cheese.
- Then roll the burrito up and lay in the slow cooker insert that you have sprayed with non-stick spray. If you don’t have the Crock-Pot Casserole Crock Slow Cooker you can use a large oval slow cooker and just cut a burrito in half to fit in each of the narrower ends (or use a casserole dish to warm them in the oven if you prefer.)
- Sprinkle burritos with cheese, cook on high in the slow cooker for 30-45 minutes (or in the oven in a covered casserole dish at 350F/180C until cheese melts.)
- Serve hot, with sour cream, salsa, and other desired condiments like Green Tabasco Sauce (affiliate link) to add at the table.
More Mexican Dishes to Make Using Low-Carb Tortillas:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 dozen eggs
- 1 red bell pepper, chopped in 1/2 inch pieces (see notes)
- 1 green bell pepper, chopped in 1/2 inch pieces (or use any color you wish)
- one 4 oz. can diced green chiles (see notes)
- 1 T olive oil (more or less, depending on your pan)
- 2 tsp. Spike seasoning (see notes)
- 10 Mission Carb Balance low-carb tortillas (see notes)
- 2 cups grated cheese (see notes)
- Use a good nonstick frying pan for this recipe; I used my favorite Green Pan. (affiliate link)
- Heat some of the olive oil in pan over medium heat, then add diced peppers and cook until slightly soft, about 3-4 minutes.
- Add green chiles and Spike seasoning and cook about 2 minutes more.
- While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined.
- Add a little more olive oil to frying pan, add beaten eggs, and immediately turn heat to low and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes.
- They should still be slightly wet-looking and not completely cooked when you turn off heat, especially if you’re going to warm them and melt cheese in the slow cooker.
To Make Low Carb Egg Burritos for a Crowd as shown:
- Spray the crockery part of the Crock-Pot Casserole Crock Slow Cooker (affiliate link) or large oval slow cooker with non-stick spray.
- Fill each flour tortilla with some of the egg mixture and some grated cheese in a row down the center, roll it over, and place in the casserole crock.
- Continue with each tortilla until you have a row of rolled burritos in the slow cooker.
- Sprinkle with the rest of the cheese and cook covered on HIGH until all the cheese is melted, about 30-45 minutes.
- If you don’t have the Casserole Crock, you can warm these in a large oval slow cooker, maybe cutting one burrito in half to fit into the smaller ends.
- Burritos can also be warmed in a covered casserole dish in a 350F/180C oven until cheese melts. (I haven’t done it that way myself but readers have done it, so I can’t say for sure how long it would take.)
- Serve hot with salsa, sour cream, and hot sauce as desired.
To make burritos to eat immediately:
- Warm tortillas in the microwave or wrap them in foil and warm in the oven.
- Down the center of each warmed tortilla put a row of egg mixture, topped with cheese, sour cream, and salsa, fold together and enjoy.
To make burritos to freeze:
- Inside each tortilla put a line of egg mixture, top with cheese, wrap tortilla over.
- I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a Ziploc bag.
- For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.
- Serve with more cheese, sour cream, and salsa as desired.
Use two red bell peppers if you prefer more veggies. Use 2 cans diced green chiles if you prefer. These are Anaheim chiles, not Jalapenos unless you like it really spicy. Spike Seasoning is optional, but recommended; or use another all-purpose seasoning blend that’s good with eggs if you don't have Spike. I used grated Four Cheese Mexican Blend cheese from Costco.
I used Mission Carb Balance Low-Carb Tortillas (affiliate link), soft taco size, because the larger ones won’t fit in the slow cooker. There are a lot of low-carb tortillas that will work in this recipe. I used Pace Picante Sauce (affiliate link) for a salsa that's low in sugar. I love to serve these with Green Tabasco Sauce (affiliate link).
I warmed the Low-Carb Egg Burritos for a Crowd in the Crock-Pot Casserole Crock Slow Cooker (affiliate link); you can also use a casserole dish in the oven, or warm the tortillas separately and make burritos to eat immediately if you prefer.
Net Carbs are calculated using the low-carb tortillas I recommend, and don't include the optional sour cream, salsa, or hot sauce.
This recipe created by Kalyn as an updated version of egg burritos she made for years at Lake Powell.
Amount Per Serving: Calories: 270Total Fat: 18gSaturated Fat: 7.3gTrans Fat: 0gUnsaturated Fat: 8.5gCholesterol: 246mgSodium: 858mgCarbohydrates: 22.8gFiber: 15.5gSugar: 1.8gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The low-carb tortillas I used have only 4 carbs per tortilla, so with full-fat cheese and sour cream this would work for most low-carb diet plans; if you do the math is comes out to 7.3 net carb per burrito. For the original South Beach Diet or other low-glycemic diets, these Burritos with whole wheat tortillas, low fat cheese, and light sour cream are a great South Beach friendly breakfast for phase two or three.
Find More Recipes Like This One:
Check out Breakfast Recipes to find more recipes like this one. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.