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paleo breakfast egg wraps stuffed with fresh vegetables

Paleo Breakfast Egg Wraps (Vegetarian Meal Prep Recipe)

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5 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 10 minutes
  • Yield: 6 wraps 1x


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.



Egg Wraps

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


  1. Heat a medium nonstick skillet on medium high with 1 teaspoon oil.
  2. 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.
  3. 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.
  4. Remove egg wrap and set on a plate to cool.  
  5. Repeat with as many eggs as you want (in this case 6) and additional oil as needed to keep the pan slick. 
  6. 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.


  • 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


  • 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