Low-Carb Egg Burritos for a Crowd

Ingredients

• 1 dozen eggs
• 1 or 2 red bell peppers, chopped in 1/2 inch pieces
• 1 green bell pepper, chopped in 1/2 inch pieces
• 1 or 2 cans diced green chiles
• 1-2 T olive oil
• 2 tsp. Spike seasoning
• 8-10 low-carb tortillas
• About 2 cups grated cheese
• Sour cream, for serving
• Salsa, for serving
• Hot sauce such as Green Tabasco Sauce for serving if desired

Directions

1. Start with a reliable nonstick skillet for this recipe; a Green Pan works well. Warm some of the olive oil in the pan over medium heat, add the diced peppers, and cook them until they’ve softened a bit, about 3-4 minutes. Stir in the green chiles and Spike seasoning, then cook for about 2 minutes longer.
2. As the peppers cook, crack the eggs into a mixing bowl and whisk until the yolks and whites are fully blended.
3. Pour a little more olive oil into the skillet, then add the beaten eggs. Right away, reduce the heat to low and cook, stirring gently and running a rubber scraper or turner around the edges of the pan the whole time, until the eggs are just barely set, about 8 minutes. When you turn off the heat, the eggs should still look a touch moist and not quite finished, especially if you’ll be heating the burritos and melting the cheese in the slow cooker.
4. For low-carb egg burritos for a crowd as pictured, coat the crock insert of the Crock-Pot Casserole Crock Slow Cooker, or a large oval slow cooker, with non-stick spray.
5. Spoon some of the egg mixture and some grated cheese in a line through the middle of each flour tortilla, roll it closed, and set it in the casserole crock.
6. Repeat with the remaining tortillas until the slow cooker holds a row of rolled burritos.
7. Scatter the remaining cheese over the top, cover, and cook on HIGH until the cheese has melted, about 30-45 minutes.
8. If you don’t have the Casserole Crock, use a large oval slow cooker instead, cutting one burrito in half if needed so it fits into the narrower ends.
9. You can also heat the burritos in a covered casserole dish in a 350F/180C oven until the cheese is melted.
10. For burritos you want to eat right away, warm the tortillas in the microwave, or wrap them in foil and heat them in the oven.
11. Spoon the egg mixture in a line down the middle of each warm tortilla, add cheese, sour cream, and salsa on top, fold the tortilla around the filling, and eat.
12. For burritos headed to the freezer, add a line of egg mixture inside each tortilla, top with cheese, and fold the tortilla over the filling.
13. You can cut them in half so they fit into sandwich-size freezer containers, or wrap them in foil or tuck them into a Ziploc bag.
14. For the best texture from frozen burritos, thaw them overnight in the refrigerator first, since microwaving them too long can make the tortilla tough.
15. Serve with additional cheese, sour cream, and salsa if you’d like.