Egg White Breakfast Wraps are the perfect protein-packed addition to any morning routine! Brimming with delicious ingredients in a low calorie low carb wrap. With 10 grams of protein these hearty, healthy egg wraps are a great start to busy mornings. Just add a cup of coffee!
This egg white wrap recipe is the perfect breakfast. The high protein will keep you full and satisfied. The delicious filling includes crispy bacon, eggs (cooked any way you like them), fresh avocados, potatoes, shallot, tomato, hot sauce and more. All this in an egg white wrap. Use our homemade egg white wrap recipe or store bought Egglife wraps.
Time to ditch that egg white breakfast sandwich. It's a delicious recipes that will become one of those go-to meals for a quick breakfast worth getting out of bed for! And it also can be enjoyed for a quick meal any time of day.
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What makes this skinny?
- Using egg white wraps. Normally wraps or breakfast tacos use some type of tortilla or grain wrap. Instead we are using egg white wraps which are lower calorie, lower carb and higher in protein.
- Scaled down ingredients. We've taken standard breakfast taco ingredients and scaled them back to include everything but just less of it!
- Queso fresco. This is a lower fat Mexican cheese that we've used just a little bit of. It goes with the rest of the ingredients but has fewer calories than most regular cheese. It's optional too.
Recipe Ingredients Notes
Detailed quantities included in the printable recipe card at the end of this post.
Bacon. Use three strips of bacon; uncooked. They will be cooked as part of the recipe and any fat rendered for other ingredients to be cooked. We recommend center cut bacon which has less fat (and less calories) though any bacon can be used.
Half of a russet potato. Use half of a medium size russet potato. This will be diced and cooked to go into the egg white wrap. You can scrub the outside of the potato and leave the skin on or peel; your preference.
Shallot. Shallots can be found with the onions and garlic in the grocery store. They have a delicious flavor blend of each onion and garlic. You'll use on small shallot diced.
Large Eggs. Four large eggs are used. You'll have the choice to cook them fried to your preference or scrambled.
Egg White Wraps. These replace a whole wheat tortilla. You can use our recipe for egg white wraps or Egglife original egg white wraps (or their Mexican wraps) from the store. We believe ours are sturdier for this recipe. If using homemade easy egg wraps make them before starting the recipe or if already made remove from the refrigerator to warm at room temperature while cooking the breakfast wrap fillings.
Half an avocado. Half a medium avocado will be sliced and shared between the four egg white breakfast wraps. Choose a fully ripe but still firm avocado for easy slicing.
Medium tomato. Half a medium tomato will be chopped and used. Select a fully ripe yet still firm tomato for easiest slicing.
Radish. One medium radish thinly sliced is added. Rinse the outside and pat dry before slicing. Remove the stem and tip.
Hot sauce or salsa. This is optional 'to taste'. Add your favorite. This is a lower calorie ingredient.
Cilantro leaves. Chopped fresh cilantro leaves can be sprinkled over the breakfast wrap filling before eating.
Queso fresco (optional). This mild flavored Mexican cheese is similar to feta cheese in texture. It has 25 calories per tablespoon and is considered lower calorie due to a lower fat content. You'll find it with other cheeses at the grocery store usually in a plastic sealed package. We'll allow for 3 tablespoons in the recipe nutrition calculation. Feel free to use it or subtract it from the calorie count.
How to make it
STEP 1. Cook the bacon
Heat a large (preferably non-stick) dry skillet over medium heat. Cook the bacon for 3-5 minutes per side until crisp. Remove the bacon and place on paper towels to absorb excess fat (photo 1).
DO NOT DRAIN THE RENDERED FAT FROM THE SKILLET! When the bacon is cool, break into small pieces and set aside.
STEP 2. Cook the potatoes
Add the diced potatoes to the skillet over medium heat (photo 2). Cook for about 5 minutes then add in the shallot and salt and pepper (photo 3).
Cook together for another 5-10 minutes until the potatoes are tender and slightly browned. Remove the mixture from the pan and into a small bowl, set aside.
STEP 3. Cook the eggs
Using the same skillet, cook the eggs according to your liking; fried or scrambled (photo 4).
STEP 4. Make the breakfast wrap
Build the breakfast wraps by evenly distributing the filling ingredients between the four egg white wraps. Fill the egg white tortillas with a spoonful of the potato mixture (photo 5), place the fried or scrambled egg on top, then top with the bacon, avocado, tomatoes, radish slices, hot sauce, cilantro leaves, and queso fresco (photo 6-7).
Variations
Potato substitutions. Substitute 1 cup of frozen O'Brien potatoes. This is a mix of chopped potatoes with bell peppers and onions. You'll find it with the frozen vegetables at the grocery store. 1 cup is about the same number of calories as half a medium russet potato. You can also substitute sweet potatoes for russet potato
Add more vegetables. Fresh baby spinach, chopped red bell pepper, sliced mushrooms or any favorite vegetables. Add them after cooking the potatoes.
Cherry tomatoes. You can use these instead or regular tomatoes.
How to Store
We recommend eating these when freshly made.
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Recipe
Egg White Breakfast Wraps
Ingredients
- 3 pieces bacon center cut bacon recommended
- ½ small russet potato cut into small pieces
- 1 shallot diced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 large eggs
- 4 homemade egg white tortillas or Egglife Egg White Wraps
- ½ medium avocado sliced
- ½ medium tomato chopped
- 1 medium radish thinly sliced
- hot sauce
- cilantro leaves
- 3 tablespoons queso fresco optional
Instructions
- Heat a large (preferably non-stick) dry skillet over medium heat. Cook the bacon for 3-5 minutes per side until crisp. Remove the bacon and place on paper towels to absorb excess fat.3 pieces bacon
- DO NOT DRAIN THE RENDERED FAT FROM THE SKILLET! When the bacon is cool, break into small pieces and set aside.
- Add the diced potatoes to the skillet over medium heat. Cook for about 5 minutes then add in the shallot and salt and pepper. Cook together for another 5-10 minutes until the potatoes are tender and slightly browned. Remove the mixture from the pan and into a small bowl, set aside.½ small russet potato, 1 shallot, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Using the same skillet, cook the eggs according to your liking; fried or scrambled.4 large eggs
- Build the breakfast wraps by evenly distributing the filling ingredients between the four egg white wraps. Fill the egg white tortillas with a spoonful of the potato mixture, place the fried egg on top, then top with the bacon, avocado, tomatoes, radish slices, hot sauce, cilantro leaves, and queso fresco.4 homemade egg white tortillas or Egglife Egg White Wraps, ½ medium avocado, ½ medium tomato, 1 medium radish, hot sauce, cilantro leaves, 3 tablespoons queso fresco
Ron C says
Does anyone have an idea what would happen as far as texture if I included the yokes. I am not looking for less calories, just more protein and fat %.
Toni Dash says
It should work Ron. The mission of our website is low calorie recipes and yolks do add more calories and fat. The protein difference between an egg white vs egg yolk for 100 grams is 11 grams vs 17 grams; and calories is 15 (white) vs 52 (yolk). If you don’t care about the calorie difference you can definitely use yolks. You can also add more high protein ingredients if you use them as a wrap.
jess says
Holy deliciousness! these were everything that I wanted and more! Thank you so much for sharing this amazing recipe!
Rae T says
I've made these three times now - they are so versatile! Thanks for making such an easy recipe for people who don't cook, like me! lol
Sha says
I had fun making these egg white breakfast wraps and I'm glad they turned out so delicious and satisfying. We are all filled!
Elisa says
Love this Egg White Breakfast Wraps recipe. It's delicious and filling. I hadn't made a wrap with bacon and potatoes before. Thanks for sharing 🙂
Nathan says
I never would've thought to use egg whites as a wrap, what a creative idea! Perfect for a nice healthy way to start the day!
Amanda Wren-Grimwood says
Gorgeous colours and flavours and so delicious for breakfast without the usual guilt. Perfect!
Maria F says
These are a game changer. I've used egglife wraps before but your recipe is much more sturdy and perfect for these breakfast tacos. Delicious. No more boring start to the day; I thank you for that!
Nikki says
Wow! I am loving all the flavors and textures in this protein packed breakfast. It's perfect to start my day with.