Description
These Paleo breakfast egg wraps are rich in protein with the power of Eggland’s Best organic eggs! It’s a customizable, easy meal prep recipe with just 2 ingredients as the base.
Ingredients
Scale
Egg Wraps
- 6 organic Eggland’s Best large eggs
- 2–3 teaspoons coconut oil or butter, divided
Fillings of Choice
herbs, paleo mayo, salsa, cream cheese (not paleo), pico do gallo, avocado, bacon, breakfast sausage, etc.
Extras – Parchment paper or foil for meal prep/storage
Instructions
- Heat a medium nonstick skillet on medium high with 1 teaspoon oil.
- Whisk one egg in a small bowl then gently pour into the pan. Swirl the pan to evenly spread the egg out into a thin layer, like cooking an omelet. Thinner works better for eggs wraps.
- Once the edges start to turn golden brown and the middle is set, carefully flip the egg over. Continue to cook for a few more minutes until the egg is fully cooked in the middle.
- Remove egg wrap and set on a plate to cool.
- Repeat with as many eggs as you want (in this case 6) and additional oil as needed to keep the pan slick.
- Once all wraps are made, fill each with desired fillings, then roll them up tightly and wrap in foil or parchment paper. If desired, can brush a little oil onto the inside of the foil or parchment to keep the egg wraps fresh.
Notes
- Store in fridge for up to 5 days.
- You may freeze these without the filling. Just be sure to separate them with a layer of parchment or wax paper.
- Nutrition below does not include filling.
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 egg wrap
- Calories: 70
- Sugar: 0.2 g
- Sodium: 59.2 mg
- Fat: 5.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 5.2 g
- Cholesterol: 155 mg
