This Easy Egg Wrap is a fast and simple breakfast or snack, packed with protein from eggs and ham and melted cheese for flavor. Perfect for busy mornings, this low-carb and keto-friendly wrap can be made in minutes using basic ingredients. Roll it up for a portable meal or serve warm at home for a healthy start to your day.
Ingredients
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon salted butter
- 2 tablespoons shredded cheddar cheese (or 1–2 slices of deli cheese)
- 1 slice deli ham (about 1 oz)
Instructions
- Crack the eggs into a small bowl and beat with salt and black pepper until fully combined.
- Heat an 8-inch skillet over medium heat and melt the butter.
- Pour in the eggs and, as they begin to set, use a rubber spatula to gently lift the edges, allowing any uncooked eggs to flow underneath. Tilt the pan to spread the eggs evenly, treating them like a thin crepe.
- Cook for 30–60 seconds, then carefully flip the eggs and cook the other side for another 30–60 seconds.
- While the eggs are still in the pan, place the ham and cheese on top, allowing the heat to melt the cheese. Alternatively, transfer the eggs to a plate first and add the ham and cheese.
- Roll the egg wrap tightly and serve warm.
Why You’ll Love This Recipe
This Easy Egg Wrap is a quick, protein-packed breakfast or snack perfect for busy mornings. It’s light, flavorful, and can be made in just a few minutes using simple ingredients.
Tips
- Use a nonstick skillet for easy flipping and rolling.
- Don’t overcook the eggs; they should be soft and pliable to roll easily.
- Spread the eggs thinly in the pan to make a perfect wrap.
Variations and Substitutions
- Cheese: Swap cheddar with mozzarella, Swiss, or pepper jack.
- Protein: Use cooked bacon, turkey, or sausage instead of ham.
- Vegetables: Add spinach, bell peppers, or mushrooms for extra nutrition.
- Dairy-free: Use vegan butter and plant-based cheese.
FAQs
Can I make this ahead of time?
It’s best served fresh, but you can prep the eggs and fillings separately and assemble when ready.
Can I freeze it?
Egg wraps are not ideal for freezing as they can become rubbery.
Can I make it low-carb or keto-friendly?
Yes, this recipe is naturally low-carb and keto-friendly.
Serving
Serve this egg wrap warm on its own or with a side of fresh fruit or salad for a balanced meal.
Suggestions
- Sprinkle fresh herbs like chives or parsley for extra flavor.
- Add a dash of hot sauce or mustard inside for a tasty twist.
- Pair with a cup of coffee or tea for a simple breakfast.
Easy Egg Wrap
1
servings5
minutes5
minutesIngredients
2 large 2 eggs
⅛ teaspoon salt
⅛ teaspoon black pepper
½ tablespoon salted butter
2 tablespoons 2 shredded cheddar cheese (or 1–2 slices of deli cheese)
1 slice 1 deli ham (about 1 oz)
Directions
- Crack the eggs into a small bowl and beat with salt and black pepper until fully combined.
- Heat an 8-inch skillet over medium heat and melt the butter.
- Pour in the eggs and, as they begin to set, use a rubber spatula to gently lift the edges, allowing any uncooked eggs to flow underneath. Tilt the pan to spread the eggs evenly, treating them like a thin crepe.
- Cook for 30–60 seconds, then carefully flip the eggs and cook the other side for another 30–60 seconds.
- While the eggs are still in the pan, place the ham and cheese on top, allowing the heat to melt the cheese. Alternatively, transfer the eggs to a plate first and add the ham and cheese.
- Roll the egg wrap tightly and serve warm.
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