Kalyn's Kitchen

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-carb! And I love this recipe even when I’m just making it ahead for the week and not serving it to a crowd.

PIN Egg Burritos for a Crowd to try them later!

Watch the video to see if you might like to make
Egg burritos for a crowd!

 


Egg Burritos finished with sour cream and salsa

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.

Low-Carb Egg Burritos for a Crowd process shots collage

How to Make Egg Burritos for a Crowd:

(Scroll down for complete recipe including nutritional information.)

  1. 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.)
  2. Add diced green chiles and Spike Seasoning (affiliate link) or other all-purpose seasoning and cook a couple minutes more.
  3. I used Mission Carb Balance Low-Carb Tortillas (affiliate link), but there are other good brands of low-carb tortillas.
  4. While the peppers cook, beat 12 eggs until they’re well-combined.
  5. 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.
  6. 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.
  7. 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.
  8. To make Egg Burritos for a Crowd in the slow cooker, fill a tortilla with some of the egg mixture and cheese.
  9. 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.)
  10. 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.)
  11. Serve hot, with sour cream, salsa, and other desired condiments like Green Tabasco Sauce (affiliate link) to add at the table.

Low-Carb Egg Burritos for a Crowd found on KalynsKitchen.com

More Mexican Dishes to Make Using Low-Carb Tortillas:

Slow Cooker Low-Carb Mexican Lasagna ~ Kalyn’s Kitchen
Roasted Halibut Tacos with Mango Salsa ~ The Perfect Pantry
Low-Carb Sausage and Cheese Breakfast Quesadillas ~ Kalyn’s Kitchen

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!

Egg Burritos for a Crowd

Egg Burritos for a Crowd

Yield 10 burritos
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

These Egg Burritos for a Crowd are one of my favorite breakfasts and if you use low-carb tortillas this can easily be a low-carb dish!

Ingredients

  • 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)

Instructions

  1. Use a good nonstick frying pan for this recipe; I used my favorite Green Pan. (affiliate link)
  2. Heat some of the olive oil in pan over medium heat, then add diced peppers and cook until slightly soft, about 3-4 minutes.
  3. Add green chiles and  Spike seasoning and cook about 2 minutes more.
  4. While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined.
  5. 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.
  6. 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:

  1. Spray the crockery part of the Crock-Pot Casserole Crock Slow Cooker (affiliate link) or large oval slow cooker with non-stick spray.
  2. 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.
  3. Continue with each tortilla until you have a row of rolled burritos in the slow cooker.
  4. Sprinkle with the rest of the cheese and cook covered on HIGH until all the cheese is melted, about 30-45 minutes.
  5. 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.
  6. 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.)
  7. Serve hot with salsa, sour cream, and hot sauce as desired.

To make burritos to eat immediately:

  1. Warm tortillas in the microwave or wrap them in foil and warm in the oven.
  2. 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:

  1. Inside each tortilla put a line of egg mixture, top with cheese, wrap tortilla over.
  2. 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.
  3. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.
  4. Serve with more cheese, sour cream, and salsa as desired.

Notes

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.

Nutrition Information:

Yield:

10

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Egg Burritos for a Crowd found on KalynsKitchen.com

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.

Pinterest image of Egg Burritos for a Crowd

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    33 Comments on “Egg Burritos for a Crowd (Video)”

  1. Pingback: Easter Brunch Made Easy With 10 Must Try Recipes From Home Cooks

  2. Pingback: Low-Carb Egg Burritos for a Crowd from Kalyn's Kitchen - Slow Cooker or Pressure Cooker

  3. Yummo! To fellow tortilla lovers trying to eat low-carb, I tried quite a few different brands and found the best tasting, best texture is the Ole, Extreme Wellness Tortilla Wrap. 5g carbs! And they're a generous size.

  4. great large serving idea for holiday guests! Great and and love the high protein! Thank you

  5. I was looking for something for the Day After! Thanks Kalyn!

  6. Great recipe for the morning-after of a holiday meal! I love serving brunch the next day almost as much as the festive dinner.

  7. Yes, I remember them. Deliciously delicious! I think I will make them for dinner when I don't have time to cook. Thanks for the recipe.

  8. Do you know if these freeze well? I would like to prepare over the weekend for my busy week, and would appreciate a heat and run recipe. Thanks for all your recipes!

  9. Hope you enjoy; I love these!

  10. Thanks Kalyn, going to try these tonight. Look great, and the pictures add a lot!

  11. Just made these…I had a half a carton of egg whites I wanted to do something with. I had bought them for another recipe, but hate to throw anything out. I used 6 whole eggs and the rest of the carton. Using more eggwhites with the green chiles made the eggs a funny color…tasted fine though. Made six burritos to freeze and ate one. I wrapped them in wax paper deli wrap sheets (from Costco) first, sliced in half with a serrated knife and then wrapped in foil. I figure this way the wax paper can go in the microwave when they are reheated and help to keep them from falling apart. I did use salsa on them even though I was freezing…you left that out of the freezing instructions, but I can't imagine it without. Thanks again for your blog and all your great ideas…

  12. Hi! I’ve just found your blog, and I’m so glad to see an egg recipe. I am so sick of making frittatas. :o)

    Lauren

  13. ohhhhhh i am dying for this one…

  14. Oh Kalyn. Those egg buritos do look like they are to die for!

  15. Those egg burritos do look good! Eggs, vegetables, salsa, sour cream and cheese, What a great breakfast!

  16. Oh man, gorgeous! Having just discovered huevos rancheros, I’m now looking at new ways to have my eggs and I think this is next on my list!

  17. It’s midnight. Can I have one now? That just looks simply great!

  18. The previous two comments were from when this recipe was previously posted in mid-2005. Laura (the first commenter) no longer works at my school, but she’s still a dear friend.

  19. I found your web address in Women’s World and I think my prayers have been answered.
    My husband and I have been making a feeble attempt at the South Beach Diet.
    Since I’m not too fond of cooking, I have had a hard time coming up with anything that my husband finds tasty. So I am extremely delighted to find a person with such passion for helping others. I am looking forward to making many of these wonderful meals. If anyone has any suggestions to help us get in the groove, I would greatly appreciate it. Otherwise, my husband is going to die in his LazyBoy.
    Thank you so much for this web site. I will visit often!!! And I will tell all my friends about it.
    God bless you.

  20. I am excited to try this recipe. I’d also like to comment that as a fellow co-worker of Kalyn’s that she is inspirational and generous. I love to see the passion she has for this blog. I admire her self-discipline in changing her eating habits to have become a way of life. She looks great and she says she feels great. She is amazing! Laura