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Keto Breakfast Burrito

Smoky, Spicy Keto Breakfast Recipe!

This is sort of a brother to my spicy southwestern keto omelette recipe that I posted not too long ago. That recipe has actually been very popular so far among the myriad others that are currently up, so I figure this would be a great addition. Not to mention I just absolutely adore breakfast food, so every keto breakfast recipe I see just lights my eyes up instantly.

Especially if they’re fresh and spicy. Maybe I’ll end up making a whole category for spicy breakfast recipes. Probably not, though.

The smoked paprika in here really gives this a savory flavor profile and the slight sweetness and spice of the red bell peppers keep it from becoming too monotonous. I’m also a huge fan of bread-less sandwiches and tortilla-less wraps so this is pretty high on my list for just using giant romaine leaves as the vehicle.

Honestly, though, if that style isn’t really up your alley you can find some good low-carb tortillas at most health food stores or online. My favorite happen to be from Mission, they have a lot of keto-friendly alternatives. No, I don’t get commissions from Mission so don’t feel like it’s some shady forced plug, they’re actually good!

Anyway, here’s the keto breakfast burrito recipe!

Ingredients & Stuff You’ll Need For The Recipe

  • 1 Egg
  • 1 Leaf Romaine
  • 1 T Cream
  • 1 T Olive Oil
  • 1 T Butter
  • 3 oz Polish Sausage
  • 3 T Bell Pepper
  • 1 tsp Paprika

Directions & Stuff You Need To Do

  1. Place oil in a pan on a medium-high heat.
  2. Cook the sausage until browned and place to the side.
  3. Beat the egg, cream, minced bell pepper, paprika, salt and pepper.
  4. Add the butter to the pan and melt.
  5. Scramble the egg mixture.
  6. Fill a romaine leaf with the sausage and egg.

Print
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keto bacon, keto bacon mushrooms, keto stuffed mushrooms, low carb bacon, low carb stuffed mushrooms, low carb snack, keto snack

Bacon & Cheese Stuffed Mushrooms


  • Author: Katlyn Lawson
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Description

Delicious, melty Havarti cheese and crispy, savory bacon will have you coming back to this recipe again and again to satisfy those late-night cravings!


Ingredients

Scale
  • 3 Slices Havarti
  • 2 Extra Large Portobello Mushrooms
  • 4 Rashers Bacon
  • 2 T Minced Onion
  • 2 T Minced Garlic
  • 2 tbsp Paprika
  • 2 T Butter

Instructions

  1. Preheat the oven to 350 F.
  2. Melt the butter and mix with half the garlic.
  3. Using a pastry brush, paint the mushrooms and place on a baking sheet.
  4. Pour any remaining butter on top and bake for 15 minutes.
  5. Fry the bacon and slice into small pieces.
  6. Top mushrooms with bacon, remaining garlic, onion, paprika and Havarti.
  7. Return to the oven for 10 minutes until mushrooms are fully cooked and cheese melted

Nutrition

  • Calories: 631
  • Fat: 66g
  • Carbohydrates: 10g
  • Protein: 41g

Keywords: keto snack, keto snack recipes, keto snack ideas, low carb snack, low carb snack recipes, low carb snack ideas, keto mushrooms, keto mushroom recipe, keto stuffed mushrooms, keto stuffed mushroom recipe, low carb stuffed mushrooms

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