Paleo Hearty Breakfast Wrap
Kickstart your morning with the irresistible Paleo Hearty Breakfast Wrap, a protein-packed, low-carb delight that’s perfect for paleo enthusiasts. This satisfying recipe features fluffy scrambled eggs infused with creamy almond milk, crispy uncured bacon, and vibrant sautéed bell peppers, baby spinach, and green onions, all nestled in a nutrient-rich cauliflower wrap. With a quick prep time and simple cooking techniques, this warm, handheld meal is ideal for busy mornings or on-the-go breakfasts. Loaded with wholesome ingredients and free from grains and dairy, it’s a deliciously healthy way to fuel your day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons almond milk
- 1 tablespoon coconut oil
- 4 slices uncured bacon slices
- 1 medium bell pepper
- 1 cup baby spinach
- 2 stalks green onions
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
- 2 cauliflower wraps
Instructions
Begin by preparing the vegetables. Slice the bell pepper into thin strips and chop the green onions finely.
In a medium bowl, whisk together the eggs, almond milk, salt, and ground black pepper until well mixed. Set aside.
Heat a large non-stick skillet over medium heat and add the coconut oil. Once heated, add the bacon slices and cook until crispy, about 3-4 minutes per side.
Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
In the same skillet, add the sliced bell pepper. Sauté for about 4-5 minutes, or until the peppers are tender.
Add the green onions and baby spinach to the skillet and cook for an additional 2 minutes, until the spinach is wilted.
Pour the egg mixture into the skillet with the vegetables. Stir frequently, cooking until the eggs are scrambled and just set, about 3-5 minutes.
Lay the cauliflower wraps flat on a clean surface. Divide the scrambled egg and vegetable mixture evenly between the two wraps.
Crumble or cut the cooked bacon into pieces and distribute evenly over the egg mixture in each wrap.
Wrap each cauliflower wrap tightly around the filling, rolling them into a burrito-like shape.
Optionally, lay the wraps seam side down in the skillet on low heat for 1-2 minutes on each side to slightly crisp the wrap.
Cut in halves and serve warm.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.6 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 329 mg | 25% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
