Fusion! Bacon and Egg Chimichanga Tortilla Rolls

Bacon and Egg Tortilla Rolls – An Anytime Kind-of Meal!

My son loves breakfast tacos, sushi rolls, and fried burritos (that Tex-Mex creation known as Chimichangas), so this morning I combined them (why not, right?). The result was impressive… both beautiful and delicious. These bacon and egg tortilla rolls are the perfect quick-and-easy snack or app to brighten up your day!

This recipe is a great keto-friendly snack or meal. If you’d like to make this a complete AH Phase 1 meal, serve it with a side of slow carbohydrates. We suggest pairing the rolls with a side of berries. Berries are a great way to end the meal on a sweet note, while easily incorporating slow carbohydrates. If you’re following the Phase 3 variation (with a traditional whole wheat tortilla), the meal will still be Phase 1 ratios.

QUICK TIP: We use Chipotle Mayo in this recipe – but you can choose another sauce for dipping! Check out our Green Chile Mayonnaise recipe, or add fresh herbs to our Basic Mayonnaise recipe for a delicious dip.

Try out this recipe, and let us know how it goes in the comments below. If you have any adjustments, we’d love to see them! Post a picture of your adapted recipe in our Facebook Group – we always love to see what you’ve been cooking!

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Bacon and Egg Chimichanga-Style Tortilla Rolls

Chef Dawn Ludwig

My son loves breakfast tacos, sushi rolls, and fried burritos (that Tex-Mex creation known as Chimichangas), so this morning I combined them. The result was impressive... both beautiful and delicious.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast, Snack

Cuisine Fusion

Servings 1 serving

Ingredients

1 tsp oil (neutral-flavored)
1 egg, whisked
3 slices turkey bacon, chopped
1 whole wheat tortilla (or use Keto-Tortilla recipe, link in directions)
⅛ avocado, sliced
2 tbsp oil, for frying at the end
Chipotle Mayo or fatty sauce of choice
3/4 cup blueberries, for serving on the side

Instructions

Pour a thin layer of oil in a small fry pan (tortilla-sized). Turn temperature to medium and wait for oil to heat up.
While the oil is heating, warm the tortilla in a toaster oven or on a dry, hot cast iron skillet. See this post for our Keto tortilla recipe.
Mix together the whisked egg and chopped bacon. Pour into the fry pan with the oil. Cook until the bottom is lightly browned, but the top is still runny.
Place the tortilla on top of the eggs before they fully cook (this helps the tortilla stick to the eggs). Cook for a few minutes, until eggs are fully cooked through.
Lift the egg and tortilla off the skillet as if you are turning over an omelette. Lay it flat (tortilla side down) on a cutting board.
Add a few slices of avocado on one edge of the tortilla. Roll it into a tight spiral around the avocado.
Heat 2 tbsp oil in a fry pan over medium-high heat. Fry the roll on all sides until brown and crispy.
Remove from heat and let cool for a few minutes. Slice into 1-inch rounds and serve with Chipotle Mayo (Always Hungry? pg. 268), Fresh Salsa (Always Delicious pg. 302), or toppings of choice. Serve with 3/4 cup blueberries.

Notes

Nutrition (with Keto Tortilla and 1 tbsp Chipotle Mayonnaise - serve without side of berries)

Fat: 36g (67%)

Protein: 29g (23%)

Carbohydrates: 12g (10%)

Calories: 460

Nutrition (with Whole Wheat Tortilla and 1 tbsp Chipotle Mayonnaise)

Fat: 29g (49%)

Protein: 29g (22%)

Carbohydrates: 38g (29%)

Calories: 490

Nutrition (Phase 1 Variation)

Serve with Keto Tortilla. Replace Chipotle Mayonnaise with 2 tablespoons shredded cheddar cheese. Serve with 1 cup berries on the side.

Fat: 33g (53%)

Protein: 32g (23%)

Carbohydrates: 32g (23%)

Calories: 510

Keyword Dairy-Free, Quick and Easy