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.
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).
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.