Breakfast egg wrap

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Did you know that you can use eggs as the wrap for your favorite sandwich? It's so easy to make these wraps you'll be saying so long to tortillas and goodbye to bread before you know it. All you need is delicious, nutritious eggs! It's familiar, it's comforting, and the recipe below is the perfect breakfast for those following the keto diet. Say hello to your new favorite high protein, high fat, super low carb meal.
Feel free to make extras, because these amazing breakfast egg wraps freezer really well. You can play around with the toppings, substituting bacon instead of sausage if you like, or other vegetables like broccoli, Brussels sprouts, or kale for the spinach, avocado, and salsa.
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Cooktop Cove
Breakfast Egg Wrap
4
5 minutes
15 minutes
20 minutes
Cooking spray
8 eggs
8 pre-cooked breakfast sausages
1 cup shredded mozzarella cheese
1/4 cup arugula
1 avocado, sliced
1/4 cup salsa
Spray a small, round non-stick pan with the cooking spray and heat over medium-high heat.
In a small bowl, whisk two of the eggs and pour them into the pan.
Allow the eggs to cook fully, bubbling around the edges, without flipping. You may need to cover them with a small pot lid for them to cook fully.
Once the eggs are cooked, top the egg patty with 1/4 of the shredded cheese, covering with the lid until fully melted.
Place two of the breakfast sausages, 1 tablespoon arugula, 1/4 of the avocado, and 1 tablespoon of the salsa into the center of the egg patty.
Lifting on one side, roll the egg to wrap around the toppings, using the melted cheese to seal the edges.
Remove the wrap from the pan and re-spray with the cooking spray. Continue with the remaining ingredients until you have four wraps.
Serve immediately, or freeze in microwave-friendly bags.
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