Keto Breakfast Egg Wrap Recipe
Low Carb Keto Breakfast Egg Wrap Recipe, stuffed with sizzling chicken sausage, avocado, and jalapeño cream cheese! This filling meal makes great leftovers and lunchbox wraps.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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