Keto Low Carb Egg Wraps for Breakfast
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5
Keto Low Carb Egg Wraps for Breakfast
Description
The recipe starts with whisking eggs, almond milk, salt, and pepper to a smooth mixture, then cooking small portions in a well-sprayed pan over low heat to form thin, set egg rounds. These serve as the wrap or tortilla layer. After cooking, each egg round is topped with a slice of cooked bacon, fresh slices of tomato and avocado, and optionally grated cheddar cheese before rolling up.
Cooking slowly and covering the pan helps the eggs cook evenly without browning excessively or toughening. The fillings combine smoky, creamy, and fresh flavors with the eggs, making a balanced breakfast option. This wrap can be served hot directly after assembly.
Ingredients
- 2 egg
- 1 tablespoon milk (I used almond)
- salt
- black pepper
- 2 trips Bacon (cooked)
- 1/2 avocado sliced
- 1/2 tomato sliced, small
- 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 Information
Show DetailsNutrition Facts
Serving: 2Wraps
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 354mg | 15% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.