If you know me and you’ve read our blog or recipe posts, you know I love quick, easy meals for breakfast. To me, it sets the tone for the whole day and when I don’t have something protein focused, I feel hungrier, less focused and “snacky” all day.

These high-protein egg wraps are one of my favorite quick meals for busy mornings, easy lunches, or low glycemic meal prep. Made with eggs, crispy bacon, melty cheese, and fresh kale, they’re satisfying, gluten-free, and ready in just 15 minutes.

Instead of using a traditional tortilla, the eggs become the wrap itself — making this recipe naturally low carb, protein-rich, and perfect for anyone looking for simple blood sugar-friendly meals.

I love serving these warm right out of the pan, but they also work well for meal prep and can easily be customized with extra vegetables, herbs, or avocado.

Why You’ll Love This Recipe

High in protein with 26g protein per serving
Naturally gluten-free and low carb
Great for low glycemic meal plans
Quick and easy to make in 15 minutes
Perfect for breakfast, lunch, or meal prep
Easy to customize with different fillings
No tortillas needed

Meal Prep Tips

These egg wraps are easy to prep ahead for busy weekdays.

Store cooked egg wraps in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 1 month for a quick grab-and-go option. I like to wrap in parchment paper and then store in a ziplock or tupperware.
For best texture, assemble the wraps just before serving.
Add sliced avocado, tomatoes, or fresh herbs right before eating for extra freshness.

High-Protein Bacon, Kale & Cheese Egg Wrap

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Nutrition Information (Per Serving)

Calories: 439
Protein: 26g
Carbohydrates: 4g
Fat: 36g

Ingredients

2 slices bacon
4 large eggs
2 tablespoons water
Sea salt and black pepper, to taste
1 teaspoon avocado oil
2 1/2 ounces Havarti cheese, sliced
2 cups baby kale

Instructions

Cook the bacon in a skillet over medium heat for about 5 minutes, or until crisp. Transfer to a paper towel-lined plate and set aside.
In a bowl, whisk together the eggs, water, sea salt, and black pepper until smooth.
Heat a 12-inch non-stick skillet over medium heat and lightly coat with avocado oil.
Pour about 1/2 cup of the egg mixture into the skillet, creating a thin layer across the bottom of the pan. Tilt and rotate the pan as needed to evenly spread the eggs.
Cook for about 2 minutes, or until the egg is fully set. Carefully transfer to a plate and repeat with the remaining egg mixture.
Layer the Havarti cheese, baby kale, and bacon down the center of each egg wrap.
Roll or fold the wraps and serve immediately.

Notes

Leftovers: Store cooked egg wraps in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month. I mentioned this above, but I like to wrap mine in parchment paper and then store them in their respective container.

Serving Size: One serving equals one egg wrap. Feel free to double or triple the recipe to make more for a group of people or meal prep.

Spice It Up: Add garlic powder, Dijon mustard, or dried herbs to the egg mixture for extra flavor.

Add Toppings: Top with avocado slices, fresh basil, tomatoes, or hot sauce before serving.

Ingredient Swaps: Swap kale for spinach, arugula, or mixed greens depending on what you have on hand.

Serve It: Eat on it’s own or serve with sourdough toast, black beans or over a bed of greens.

Modify: As always, please make sure to modify based on any nutritional or health needs that you have.