Bacon Egg Wrap
This Bacon Egg Wrap is a quick, nutritious breakfast option perfect for busy mornings for the keto diet. Packed with protein and flavor, it will keep you satisfied until lunchtime.
Start your day with a hearty and satisfying Bacon Egg Wrap, a low-carb meal that combines rich flavors and wholesome ingredients. Crispy bacon, fluffy eggs, and melted cheddar cheese create a savory base, while fresh romaine lettuce and creamy avocado slices add a refreshing contrast. Perfectly seasoned with a touch of salt, pepper, and olive oil, this wrap is not only delicious but also quick to prepare—ideal for busy mornings or a protein-packed lunch on the go. Simple yet indulgent, it’s a dish you’ll want to make again and again!
Ingredients
- 4 slices Bacon
- 2 Egg
- Salt and pepper to taste
- 1/2 tsp Olive Oil
- 1 oz Cheddar Cheese (shredded)
- 2 leaves Romaine large chopped
- 1/4 Avocado (sliced)
Directions
- Heat a skillet over medium heat.
- Add the bacon and cook for 7 minutes each side or until it is cooked through and crispy.
- Remove and set aside.
- Meanwhile, in a mixing bowl, whisk the eggs and salt together until well combined.
- Heat a small non-stick pan over medium heat.
- Add enough oil to the pan to evenly coat it.
- Add a 1/4 cup of the egg to the oiled pan and tilt the pan in a circular motion to distribute the egg evenly.
- Cook until just set and the egg releases easily from the pan.
- Flip the egg and sprinkle 1/4 of the shredded cheese onto the top side of the egg and continue cooking for 60 to 90 seconds until the cheese begins to melt.
- Remove and repeat with the remaining egg and cheese.
- To serve, add avocado and cooked bacon on top of the melted cheese and fold them together.
- Serve with lettuce. Enjoy!
Store any leftover wrap in the refrigerator for up to 1-2 days. For longer storage, wrap tightly in foil and freeze. To reheat, thaw overnight in the refrigerator and then reheat in a toaster oven or microwave until warmed through.
Enjoy this delicious and satisfying Bacon Egg Wrap to start your day off right!
Bacon Egg Wrap
Ingredients
- 4 slices Bacon
- 2 Eggs
- Salt and pepper to taste
- 1/2 tsp Olive Oil
- 1 oz Cheddar Cheese shredded
- 2 large leaves Romaine chopped
- 1/4 Avocado sliced
Instructions
- Heat a skillet over medium heat.
- Add the bacon and cook for 7 minutes each side or until it is cooked through and crispy.
- Remove and set aside.
- Meanwhile, in a mixing bowl, whisk the eggs and salt together until well combined.
- Heat a small non-stick pan over medium heat.
- Add enough oil to the pan to evenly coat it.
- Add a 1/4 cup of the egg to the oiled pan and tilt the pan in a circular motion to distribute the egg evenly.
- Cook until just set and the egg releases easily from the pan.
- Flip the egg and sprinkle 1/4 of the shredded cheese onto the top side of the egg and continue cooking for 60 to 90 seconds until the cheese begins to melt.
- Remove and repeat with the remaining egg and cheese.
- To serve, add avocado and cooked bacon on top of the melted cheese and fold them together.
- Serve with lettuce. Enjoy!
Notes
Total Fat: 34g,
Total Carbohydrates: 6g,
Fiber: 3g,
Net Carbs: 3g,
Protein: 23g
