Keto Breakfast Egg Wrap

Keto Breakfast Egg Wrap

Low Carb Keto Breakfast Egg Wrap Recipe, stuffed with chicken sausage, avocado, and jalapeno cream cheese! Super easy to pack or reheat for leftovers!

Keto Breakfast Egg Wrap

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Total Time 30 minutes
Servings 4


  • 4 chicken sausages
  • 8-9 large eggs ((2 cups of eggs))
  • 2 soft ripe hass avocados
  • 8 tablespoons jalapeno cream cheese ; (softened)
  • Extra virgin olive oil
  • Salt and pepper to taste


  • Place a 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 at least 2 cups worth. Add in salt and black pepper, then whisk thoroughly until the eggs are frothy.
  • Place 1 tablespoon of extra virgin olive oil into the skillet. Once melted, add 1/2 cup eggs. Swirl the pan to create an even circle. 4 - 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 this step 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 jalapeno 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.
  • FoodPals Tip: Use liquid egg whites instead for an even more nutritious version of this dish.
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