Prepare Oven and Baking Dish: Lightly grease your chosen baking dish. Preheat your oven to 340∘F (170∘C).

Cook Bacon: Cook the bacon strips in a large skillet over medium heat or bake in the oven until crisp. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Allow to cool slightly, then crumble into bite-sized pieces.

Whisk Egg Mixture: In a medium mixing bowl, crack the eggs. Add the heavy whipping cream, salt, freshly ground black pepper, and smoked paprika. Whisk thoroughly until the mixture is uniform and slightly frothy. Stir in the finely chopped fresh spinach.

Scramble Eggs: Melt the butter in the large skillet (you can use the same one used for bacon, after wiping out excess grease if necessary) over medium heat. Once the butter is melted and foamy, pour in the egg and spinach mixture. Cook, stirring gently and frequently with a spatula, until the eggs are softly set but still slightly moist—they should not be dry. Remove the skillet from the heat immediately to prevent overcooking, as the residual heat will continue to cook them slightly.

Assemble the Burritos: Lay one low-carb tortilla flat. Spoon approximately one-sixth of the scrambled egg mixture down the center. Top with a portion of the crumbled bacon and a sprinkle of the shredded cheddar cheese (using the portion not reserved for topping).

Roll and Arrange: Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom to form a burrito. Place the burrito seam-side down into the prepared baking dish. Repeat with the remaining tortillas and fillings.

Top and Bake (Immediate): Sprinkle the reserved 1/2 cup of cheddar cheese and any remaining crumbled bacon evenly over the tops of the burritos in the baking dish. Bake in the preheated 340∘F (170∘C) oven for 12-17 minutes, or until the burritos are heated through and the cheese on top is melted and bubbly.

Serve: Let the Keto Breakfast Burritos rest for a few minutes before serving. Enjoy them warm.