These egg wraps are seriously life changing. They are so quick and easy to prep, and reheating them in the morning before you eat them is quick and easy. I have found that the best way to store them is to wrap them up individually, store them in the fridge, and reheat on a skillet or microwave/air fryer when you are ready to eat.

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SPINACH, CHEDDAR, AND TURKEY BACON EGG WRAPS

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

These egg wraps are the perfect option to make sure you have a nourishing, protein packed breakfast ready to go throughout the week.

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Ingredients

12 oz turkey bacon
6 egg whites
2 full eggs
3 cups of uncooked spinach
1/2 cup of shredded cheddar cheese
Salt and pepper to taste
6 almond flour tortillas

Directions

Start by cooking 12oz turkey bacon (I cook it on a sheet pan in the oven on 400 for about 15 mins).
While your bacon is cooking, scramble 6 egg whites and 2 full eggs.
Sauté 3 cups of spinach in a skillet with oil on medium heat, season with salt and pepper, then add in the scrambled eggs. cook for a few minutes while stirring constantly, then remove from heat when the eggs are cooked.
Assemble your wraps by taking an almond flour tortilla, adding a sprinkle of shredded cheddar cheese, then a piece of your cooked bacon cut in halves, and your egg mixture.
Spread out the ingredients to make 6 wraps, then fold over, and wrap in foil or store in a bag!