This keto breakfast burrito quiche is meal prep and freezer friendly. Only 2 carbs per serving! Everything you love about a breakfast burrito, in a quiche!
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I know you’re shaking your head right now because #bacon. Fine, I’ll agree that bacon is the holy grail of breakfast foods.
And we all know that pancakes are the ultimate comfort breakfast. But, burritos for breakfast…YASSS queen!
Mexican food is my all time favorite, go-to meal. If you’ve been making my recipes, getting my weekly emails (and if you’re not, you should sign up!), or following me on social media for more than a day, this is no surprise to you.
I will choose Mexican food over any cuisine, any time. There was a time in my life that I wouldn’t touch tacos with a ten foot pole but I’m proud to say, with maturity and wisdom, I overcame that dark time in my life.
Hi, I’m Anna and I am a recovering burrito hater.
The only problem with burritos for breakfast is:
- they’re not a great grab-and-go option unless you have a bomb food truck near your home or work
- they’re kind of messy and we all know that salsa is going to drip right down that clean shirt at 8am
- who has time to make tacos in the morning? Not I!
I like easy breakfast recipes because really, who has time?
Sure, I suppose you could prep all the ingredients and have an assembly station set up in your fridge. But again, time.
I don’t know what your mornings are like but mine go something like this:
The baby wakes up . Change a diaper with one eye closed. The toddler wakes up and demands food and cartoons. Time for the oldest to get up and get ready for school. Crap, the baby needs a bottle. Try waking up the big kid. Ah, finally, I can make some coffee. Make the coffee. Toddler’s breakfast isn’t in the right bowl. Change the bowl. Baby is trying to climb up the stairs. Reposition the baby. Crap, the coffee! Finish making the coffee. Is the big kid getting ready? By now, half an hour has gone by.
You catch my drift? I know that like 75% of you reading this can relate currently or in years gone by.
So, where do we fit in the time for keto breakfast taco assembly? L O freakin’ L
That’s where this keto breakfast burrito quiche comes into play!
let me sell you on this keto quiche
Truth be told, I love the buttery flaky crust on quiche. But alas, we eat keto and crust isn’t really optional anymore.
That’s okay though! This low carb crustless Mexican quiche is so good you won’t even miss the crust!
I used half ground beef and half pork sausage in this recipe. It’s seasoned with a homemade taco seasoning before it’s baked with eggs and cheese.
Do I need to repeat that again for the people in the back?
Of course, you wouldn’t be doing your due diligence if you don’t top your slice with some avocado, salsa, or sour cream!
Truly, this keto quiche is like a breakfast burrito! So dadgum good!
it’s also a keto freezer meal
And, as if it needed another reason to be amazing: this keto burrito quiche is 100% meal prep friendly!
Yes, you can freeze individual slices to have a grab-and-go option for busy weekdays. You can bake it a day ahead of a ladies who brunch day date. It reheats fabulously!
If you’re looking for a way to spice up your breakfast routine, then I dare you to try this kept breakfast burrito quiche! If you, and you love it, tag me on social media! You can find me at Keto In Pearls across all social media.
- 1/2 pound ground beef
- 4 ounces pork breakfast sausage
- 1 teaspoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
- 8 eggs
- 1/4 cup + 2 tablespoons half n half
- 1 cup freshly shredded Monterey Jack cheese
- Preheat oven to 350 degrees. Grease a 9” pie plate and set aside.
- In a skillet over medium heat, brown the ground beef and sausage. Break up with a wooden spoon into small pieces while cooking. Cook until no longer pink, about 4 to 5 minutes.
- Add the spices to the meat and stir to combine. Cook 1 additional minute.
- In a large measuring cup, whisk the eggs and half n half together.
- Transfer the meat to the prepared pie plate and spread into an even layer.
- Pour the egg mixture evenly over the meat. Top with the shredded cheese.
- Bake for 30 to 35 minutes. Let rest 5 to 10 minutes before serving.