Breakfast Egg Wrap

The Preparation

12 ounce chicken sausage
8 large egg
2 medium avocado
8 tablespoon cream cheese, softened
1 medium jalapeno pepper, diced
4 teaspoon butter
Salt and pepper to taste
The Execution

Measure out and prepare all the ingredients. Cook the chicken sausages in a frying pan, then cover with aluminum foil to keep warm.
In a large bowl, crack the eggs. Season with salt and pepper.
Beat the eggs with a whisk.
In a nonstick frying pan over medium heat, add the butter then add the whisked eggs. Let cook for 2 – 3 minutes.
Then flip over carefully and let the other side cook for another 1 – 2 minutes. Slide the egg wrap off the frying pan and onto a plate.
Mash up the avocado and spread across the egg wrap. Then spread the cream cheese on top of that. Top with the diced jalapenos.
Unwrap the chicken sausages.
Place the chicken sausage on top of the avocado avocado and cream cheese.
Roll up the egg wrap by folding in the sides then folding it around the sausage.
Serve and enjoy!

This makes a total of 4 servings of Keto Breakfast Egg Wrap. Each serving comes out to be 609 calories, 46.9g fat, 3.8g net carbs, and 37.8g protein.

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