Bacon & Broccoli Egg Burrito

Instead of wrapping up eggs in a tortilla for a classic breakfast burrito, we’re wrapping up veggies and bacon in a tortilla made out of eggs.

Just whip up an easy omelet and nestle your cooked veggies inside to slash the carbs in this healthy, gluten-free burrito. One burrito has 259 calories and 475 mg of sodium.


  • 1 slice turkey bacon
  • 1 cup chopped broccoli
  • ¼ cup chopped tomato
  • 1 large egg
  • 1 tablespoon reduced-fat milk
  • 1 scallion, sliced
  • ⅛ teaspoon ground pepper
  • 1 teaspoon avocado oil
  • 2 tablespoons shredded sharp Cheddar cheese

    Cook bacon in a medium nonstick skillet over medium heat, turning once or twice, until crisp, 4 to 6 minutes. Remove to a paper towel-lined plate. Add broccoli to the pan and cook, stirring, until soft, about 3 minutes. Stir in tomato and transfer to a small bowl.

Meanwhile, whisk egg, milk, scallion and pepper in another bowl. When the vegetables are cooked, wipe out the skillet. Add oil and heat over medium heat. Add the egg mixture, tilting to coat the bottom of the pan.

Cook, undisturbed, until set on the bottom, about 2 minutes. Using a thin, wide silicone spatula, carefully flip the egg “tortilla.” Sprinkle with cheese and cook until completely set, about 1 minute more. Transfer to a plate.

Fill the lower half of the “tortilla” with the broccoli mixture and top with the bacon. Carefully roll into a “burrito.”