I know what you’re thinking and, yes, I am aware of this fact: breakfast burritos are inherently low carb. Basically the only real source of carbohydrates in a breakfast burrito comes from the tortilla. What if I were to remove the tortilla and replace it with something with NO carbs. Something like… oh I don’t know… bacon?!?!?!?!

That’s right, amigos. We are going to use bacon as the tortilla for a breakfast burrito. People usually have bacon and other meats inside, so why not separate the godliness that is bacon from the other inferior meats and put it on the outside for all to see in awe and amazement? Awwwww yeahhhhhhh.

This is ridiculous stuff right here… Even more ridiculous then our Bacon and Eggs, Sushi, or Bacon Wrapped Scallops.


8 strips Maple Leaf Bacon (thick cut, preferably)

1 Sausage (Italian or Chorizo would do nicely)

1 Green Pepper

1 Shallot

2 Eggs

3 tbsp Shredded Cheddar

2 tbsp Salsa

Salt and Pepper


1. Preheat your oven to 375°F

2. Grab a baking sheet and line it with aluminum foil. I hate when people call it tin foil, because it’s not made of tin. It’s made of aluminum. Its aluminum foil. Sorry, the chemist in me got angry there for a second.

3. Make a bacon weave on your foil lined sheet. I did 4 whole strips down and 8 half strips across, so we used 8 strips total. We need this about twice as long as it is wide so we can roll it up later. Whack this in the oven for about 15-20 minutes, or just until the bacon is almost crispy, but not completely crispy. Remember the roll factor!

4. Cut up your sausage into little rounds and fry them up in a couple tablespoons of olive oil until they’re nice and brown on both sides. Three or four minutes on each side should do it. Set them aside in a bowl for later use.

5. Get a rough chop going on your shallot and green pepper. I say rough, but try to make everything the same size.

6. Fry these in the in the same pan we fried our sausage (there’s flavour there!) for a few minutes. Just enough to take the edge off the shallot and pepper, but so that they still have quite a bit of crunch. Season with a touch of salt and pepper while they’re in the pan

7. Set these aside with your sausage

8. Crack two eggs and add a touch of salt and pepper and beat these bad boys up.

9. Scramble like your mamma taught ya! Same pan! Flavour!

10. By this point your bacon weave should be ready. Flip it over onto some paper towel such that the side that was face down in the oven is face up on our paper towel

11. Throw down your eggs, peppers, shallots, sausage, salsa and cheese on one end of your bacon weave.

12. Roll it up and chow down.