Low Carb Egg Wrap Recipe, stuffed with chicken sausage, avocado, and jalapeno cream cheese. 

Breakfast egg wraps on a plate with a hand grabbing one.

Why You’ll Love This Egg Wrap Recipe

There are moments when a simple bowl of cereal, just won’t do the trick at breakfast time.

There are also times when your diet dictates what you can or cannot have, and traditional carb-heavy breakfast items do not make the cut. That is when you need high-protein low carb Breakfast Egg Wraps to start your day off right!

Hand holding an breakfast egg wrap recipe.

Today’s Keto Breakfast Egg Wrap Recipe is an ultra-low carb option, that is high in fat and protein to keep you feeling full and burning fat throughout the day.

Made with just five simple ingredients, these ketogenic sausage and cheese rolls are easy to whip up in the morning. Yet they also make great leftovers, so you can cook and roll them the night before, then just grab one to-go in the morning!

Ingredients needed for homemade breakfast wraps.

When following any sort of low carb diet it can be easy to feel frustrate over the favorite foods you must eliminate. This Keto Breakfast Egg Wrap Recipe mimics a classic sausage roll.

Yet instead of yeast bread wrapped around sausage, here we have a thin egg crepe and ripe creamy avocado.

Making an egg tortilla in a skillet.

The combination of scrambled eggs, juicy chicken sausages, spicy jalapeno cream cheese, and soft avocado is the perfect blend of comfort and excitement!

You won’t miss carbs a bit, when you make this breakfast.

Hand spreading smashed avocado over an egg wrap.

How to Make Egg Wraps

The key to making fabulous egg wraps is to master the art of making an egg crepe.

First, whisk the eggs with salt and pepper until frothy.

Then pour the egg mixture into a nonstick skillet with a little bit of melted butter.

Swirl the egg around until you have a thin even layer covering the pan. Once the edges are crisp, use a silicone spatula to flip the crepe.

Once all the egg crepes are made, simply spread on the soft avocado and cream cheese, place a warm sausage in the middle and roll it up like a burrito!

Assembling the keto breakfast egg wraps on a wooden cutting board.

Keto Egg Wrap Recipe Tips

  • Make sure to fold the sides in as you roll your keto wraps so the fillings are enclosed.
  • You can roll each wrap in plastic and refrigerate for easy grab-n-go breakfasts.
  • Double or triple this recipe to last all week.
  • Our Keto Breakfast Wraps are great cold or warm.
Hand wrapping a breakfast wrap up.

Frequently Asked Questions

Can I use a tortilla instead of an egg wrap?

If you prefer, you can definitely use a tortilla instead of making the egg wrap, but they won’t be ketogenic or low carb!

How should I store keto egg wraps for later?

Store your egg wraps well wrapped in plastic wrap and in an airtight container in the fridge. The wraps will stay good for up to 3 days! You can eat them cold or reheat them in the microwave.

Breakfast egg wraps cut in half and stacked on top of each other.

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Keto Egg Wraps

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Low Carb Egg Wrap Recipe, stuffed with sizzling chicken sausage, avocado, and jalapeño cream cheese! This filling meal makes great leftovers and lunchbox wraps.
Servings: 4 wraps


  • 4 chicken sausages
  • 8-9 large eggs (2 cups of eggs)
  • 2 Hass avocados, soft and ripe
  • 8 tablespoons jalapeño cream cheese, softened
  • 4 teaspoons butter
  • Salt and pepper


  • Place an 11- to 12-inch nonstick skillet over medium-high heat. Once hot, place the chicken sausages in the skillet and sear to warm through. Then move them to a plate and cover with foil.
  • Wipe the skillet out with a damp paper towel. Crack the eggs into a bowl, making sure you have 2 cups worth. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk throughly until the eggs are frothy.
  • Place 1 teaspoon butter into the skillet. Once melted, add 1/2 cup eggs. Swirl the pan to create an 11- to 12-inch even circle. Cook for 1-2 minutes until mostly cooked, then carefully flip the egg wrap over with a large spatula. Cook another 30-60 seconds. Slide the egg crepe onto a cutting board and repeat 3 more times, making 4 egg wraps total.
  • Lay each egg wraps flat and scoop half an avocado on the wrap. Spread the avocado into a thin layer. Then spread 2 tablespoons of jalapeño cream cheese over the avocado.
  • Place a chicken sausage on each egg wrap and fold the wrap over the sausage. Fold the sides inward, like a burrito, and roll the egg wrap, tucking the sides as you roll. Repeat.
  • Serve warm or at room temperature.


Serving: 1wrap, Calories: 627kcal, Carbohydrates: 14g, Protein: 31g, Fat: 51g, Saturated Fat: 16g, Cholesterol: 524mg, Sodium: 1166mg, Potassium: 683mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1575IU, Vitamin C: 11.2mg, Calcium: 104mg, Iron: 3.4mg
Course: Breakfast
Cuisine: American
Author: Sommer Collier
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