Description
Made with just 2 ingredients, these protein-packed egg wraps are an easy breakfast option for paleo, high-protein, and vegetarian diets. Customize them with your favorite fillings for a quick meal-prep-friendly breakfast.
Ingredients
Egg Wraps
- 6 large eggs
- 2 teaspoons butter, olive oil, avocado oil, or refined coconut oil, divided
Optional Fillings:
- Cream cheese or dairy-free cream cheese
- Avocado
- Salsa or pico de gallo
- Fresh herbs
- Spinach or leafy greens
- Cooked salmon or canned salmon/tuna
- Breakfast sausage, bacon, or shredded chicken
- Beans or roasted vegetables
Instructions
- Heat a medium nonstick skillet (see note for size) over medium heat. Add a small amount of butter or oil to lightly coat the pan.
- Crack 1 egg into a small bowl and whisk until smooth.
- Pour the egg into the skillet, immediately swirling the pan to create a thin, even layer.
- Cook for 1 to 2 minutes, or until the egg is mostly set and releases easily from the pan. Carefully flip and cook for 30 seconds to 1 minute more.
- Transfer the egg wrap to a plate and let cool completely.
- Repeat with the remaining eggs, adding more butter or oil as needed.
- Once cooled, fill with your desired ingredients and roll tightly to serve.
Notes
Pan Note – For the best results, use a high-quality nonstick skillet that’s approximately 6 to 7½ inches wide. A smaller pan creates the ideal thickness and size for rolling, while a smooth nonstick surface helps the wrap release easily without tearing.
Refrigerator Storage: Filled wraps can be wrapped in parchment paper or plastic wrap and stored in an airtight container in the refrigerator for up to 4 days.
Freezer Storage: For best results, freeze the wraps without fillings. Let them cool completely, then stack with parchment or wax paper between each wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
To Thaw: Transfer frozen wraps to the refrigerator overnight. Fill as desired and enjoy cold or warmed through.
- Prep Time: 5
- Cook Time: 10
- 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
