In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s evenly browned, about 10 minutes. Transfer the cooked pork to a bowl.
Using the same skillet, cook the bacon until just starting to brown, then add the crushed garlic, diced onions, and diced green peppers. Continue to cook until the veggies soften, about 4 minutes.
Add the onion powder and the cooked pork sausage to the skillet and mix. Remove the skillet from the heat.
While the pork mixture is cooking, put the butter in a separate nonstick skillet over low heat.
Whisk together the eggs in a medium bowl and once the butter has melted, add the whisked eggs and cook, stirring constantly, until scrambled and set, but not completely dry. Remove from the heat and set aside.
Assemble the burritos by placing one-eighth of the sausage mixture, cheese, and scrambled eggs in the center of each tortilla.
Top with 2 Tbsp. salsa verde for each burrito.
Fold the sides over the filling and then roll the tortillas into tight burritos.
Notes
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Keyword Carrie Brown
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.