Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos


  • 20 eggs, whisked
  • ½ cup Butter
  • 2 tsp Kosher salt 
  • ½ tsp Black pepper
  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 3 cups Sweet potatoes, roasted
  • 2 each Red onions, cut in rings and grilled
  • Hot sauce to taste
  • 8 each Don Pancho 10” Carb Control Tortillas (79453.06010)


  1. Heat griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Add the eggs and scramble until just set, add roasted sweet potatoes, grilled red onions, and sharp Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10″ Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
  6. Fold in the ends and roll tightly.
  7. Cut in half on the bias and serve with hot sauce.