Breakfast Burritos with Cilantro Lime Cauliflower Rice
These breakfast burritos with cilantro lime cauliflower rice are a fun choice for breakfast meal prep. These burritos are stuffed to the brim with refried beans, cilantro lime cauliflower rice, and a flavorful egg scramble featuring sauteed onions, diced green chilis, and cheddar cheese. Packed with flavor and nutrients, these breakfast burritos are a fun and healthy way to start your day, ensuring you'll stay full for hours on end.
Course Breakfast, lunch, Main Course, meal prep
Keyword breakfast burrito
Prep Time 10minutes
Cook Time 25minutes
6 low carb wrapsI used: Toufayan brand
4ozdiced green chilescanned
1tspchili lime seasoning
2cupsfat free cheddar cheese
3/4cupfat free refried beans
5cupscauliflower riceI used: three 10-ounce bags of frozen cauliflower rice, defrosted
Chop the onion.
Preheat a frying pan over medium heat.
Add olive oil spray and saute the onion for 5 minutes with 1/2 tsp kosher salt.
Add the diced green chiles and cook for another 5 minutes,
Whisk the eggs and egg whites together in a mixing bowl.
Add the eggs to the frying pan, and add the onion powder, garlic powder and chili lime seasoning.
Scramble the eggs until cooked through, and then stir in the cheddar cheese.
Remove the egg scramble from the pan and set aside.
Wipe the pan clean and spray with more olive oil spray.
Defrost the cauliflower rice in the microwave.
Add the cauliflower rice to the pan, and cook for about 10 minutes or until all moisture is gone and the rice starts to brown in spots.
Add the lime juice, 1 tsp kosher salt, cumin, and cilantro and set aside.
Prep the tortillas by spreading 2 tbsp of the refried beans on each tortilla, followed by the cauliflower rice (about 3/4 cup) and the egg mixture.
Lay each tortilla on foil, and roll each tortilla up tightly, then roll each tortilla in the foil tightly.