These Keto Low-Carb Egg Wraps For Breakfast are stuffed with bacon, avocado and tomato. They’re a delicious way to start your day!
Kick-start your morning with these delicious keto low-carb egg wraps, packed with savory bacon, avocado, and juicy tomatoes. These wraps are made entirely from eggs, so they’re naturally gluten-free and low-carb, providing a delicious and healthy way to start the day. Not only are they tasty, but they are also super simple to make, which means you can easily incorporate them into your weekly breakfast routine without much hassle.
Eggs are often used as a handy substitute for tortillas or crêpes because they’re easy to cook and versatile enough to pair with almost any filling. These wraps create a satisfying classic breakfast burrito that even fits into gluten-free diets. This egg wrap recipe is going to have you singing its praises because it’s delicious, filling, nutritious, AND protein-loaded! So if you’re looking to cook up a batch of breakfast burritos and want that added punch of protein, this is the breakfast for you!
Are Keto Low-Carb Egg Wraps Healthy?
These egg wraps are a great option if you’re following keto, low-carb, gluten-free, or Whole30 diets. Eggs provide a protein-packed base that’s not only low in carbs, but also full of essential vitamins and minerals. Avocado gives you a healthy fat that will help keep you satisfied all morning long. And bacon? Well, it’s high in saturated fat and obviously not the healthiest ingredient in this dish, so feel free to omit it. Or, indulge responsibly.
Cracking the Secret to Egg Wraps
The key to nailing these keto egg wraps is all about the cooking technique. Unlike a regular omelet, you’re aiming for a very thin, even layer of egg that can mimic the structure of a tortilla. Low heat is crucial here. Pouring the egg mixture into a preheated pan on low heat and covering it helps create a delicate texture without browning too much or overcooking. This technique ensures that the wrap remains flexible and soft, which makes it perfect for rolling without cracking or breaking. Think of it as crafting a savory, flexible crêpe out of eggs.
Another tip is to use a nonstick pan that’s about eight inches in diameter. This size creates an ideal wrap—not too big, not too small. If you’re wondering whether you can add something extra to the egg mixture, like herbs or spices, the answer is yes! Adding a pinch of dried herbs or a sprinkle of paprika can add a little extra zing to your wraps. Or, add a bit of grated Parmesan to the eggs for a slightly cheesy flavor that complements the fillings perfectly. The possibilities for adding your own touches of creativity to this recipe are endless, so don’t be afraid to experiment!
How to Make ahead and store
Make-ahead breakfasts can be a lifesaver during hectic mornings! To store these egg wraps, let them cool completely, then layer them between sheets of parchment paper and store in a zip-top bag in the fridge. They’ll keep for 3-4 days, making them a convenient grab-and-go breakfast.
You can freeze the wraps, but they may become a bit softer and lose some of their original structure, so handle them gently when thawing. To freeze, place a sheet of parchment paper between each wrap and store in an airtight container or freezer-safe bag for up to 1 month. To use, thaw in the fridge overnight and heat in a skillet for a minute or two.
Serving Suggestions
These egg wraps are very versatile, and they’re perfect on their own for a quick weekday breakfast. But if you want to round out a brunch menu, they go great with Fresh Corn and Mango Salad or a simple Creamy Cucumber Salad. If you want to add something sweet, this easy Fruit Salad Recipe is a nice option. For a heartier side, this Thai Mango Avocado Salad With Grilled Sweet Potatoes will fit the bill nicely.
If you want to add some other egg breakfast options to your brunch spread, check out the Pesto Egg White Omelette With Goat Cheese or try my Easy Low-Carb Keto Breakfast Casserole With Sausage.
Ingredients
- 2 eggs
- 1 tablespoon milk (I used almond)
- Salt and pepper
- 2 strips bacon (cooked)
- 1/2 avocado sliced
- 1/2 small tomato sliced
- 1/4 cup cheddar cheese reduced-fat and grated (optional)
Instructions
- To make the egg "tortilla," spray a small pan (mine is 8 inches) with cooking spray and place over low heat
- In a small bowl, lightly beat the eggs, milk, and a pinch of salt and pepper.
- Slowly pour half the egg mixture (about 1/4 cup) into the preheated pan.
- Cover and cook until the top looks set and slightly bubbles, about 1-3 minutes.
- Flip and cook an additional minute on the other side. Repeat with remaining egg. Cover and set aside.
- Place 1 slice of bacon along the center of each egg "tortilla," followed by the sliced tomatoes, avocados and then as much grated cheese as your heart desires.
- Roll up and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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