Step 1

Grease a 9X13 casserole dish and preheat oven to 350°F.

Step 2

Fry bacon on the stove or bake in the oven (whichever method you prefer). When done, drain and set aside to cool. When the bacon has cooled, crumble into bite-sized pieces.

Step 3

In a medium-sized skillet ( I used a 10.25 inch cast iron) melt butter.

Step 4

In a bowl, crack eggs and add heavy whipping cream, salt, and pepper. Whisk until thoroughly combined.

Step 5

Pour egg mixture into skillet and scramble eggs. Remove from heat right before they get done and continue stirring as they will continue to cook, but removing from the heat will prevent them from overcooking.

Step 6

In a low carb tortilla, spoon eggs down the middle follow with bacon and freshly shredded cheddar cheese. Roll low carb burritos and place seam side down in a casserole dish. (Reserve 1/4 cup of the cheddar cheese and some of the crumbled bacon to use as toppings for the burritos in the casserole dish before baking.)

Step 7

Repeat the above step until the casserole dish is full. (I used seven burritos, but I left one out for meal prep photo). Sprinkle 1/4 cup white cheddar cheese and 1/4 cup sharp cheddar cheese on top of the burritos and sprinkle a handful of the crumbled bacon on top.

Step 8

You can cover and put in the fridge and bake the next morning. If so, bake covered for 15 minutes, then remove foil and bake for an additional 5-7 min or until heated all the way through and cheese is melted on top. If baking immediately, bake for 10-15 minutes or until heated all the way through. Enjoy!