Rise and shine to the smell of sizzling bacon mingling with wilted spinach and softly scrambled eggs — that’s the moment this creamy keto breakfast wrap was born. On crisp autumn mornings you find yourself craving something warm, rich, and fast, and this wrap delivers. The tortilla still crackles faintly under your fingers, the cheese melts into ribbons around the eggs, and the spinach adds deep green bursts of freshness. One bite and there’s a satisfying crunch giving way to a soft, creamy center, rich bacon flavour, and hints of garlic and pepper dancing in the background. Whether you’re prepping for a busy weekday or simply treating yourself to a cozy weekend breakfast, this wrap is your delicious low-carb shortcut to a joyful morning.
Recipe Info:
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Chill/Rest Time: —
- Servings: 2 wraps
- Cuisine: Modern American / Keto
- Course: Breakfast / Brunch
Ingredients:
For the Filling
- 4 large eggs
- 2 tablespoons heavy cream (or full-fat coconut cream for dairy-free)
- 3 slices thick-cut bacon, chopped (or turkey bacon)
- 1 small shallot, finely diced
- 1 cup fresh baby spinach, roughly chopped
- ½ cup shredded gouda cheese (or dairy-free cheddar alternative)
- 1 garlic clove, minced
- ¼ teaspoon smoked paprika
- Salt & freshly ground black pepper, to taste
For the Wrap
- 2 large low-carb tortilla wraps (almond-flour or coconut-flour based)
- 1 tablespoon butter (or avocado oil) for wrapping
- Optional: ¼ avocado per wrap, thinly sliced
- Optional: 2 tablespoons fresh chopped cilantro for garnish
Instructions:
- In a bowl, whisk together the eggs, heavy cream, smoked paprika, a pinch of salt and pepper until smooth and slightly frothy. The cream gives the eggs a silky texture.
- Heat a non-stick skillet over medium heat and add the chopped bacon. Cook until crisp and golden, stirring occasionally so the edges curl slightly and the fat renders. Then transfer bacon to a paper towel-lined plate, leaving about a tablespoon of bacon fat in the pan.
- Add the minced garlic and shallot to the hot skillet, stirring for about 30 seconds until fragrant (you’ll smell the garlic bloom). Then add the chopped spinach and sauté for ~1 minute until it wilts and turns vibrant green.
- Pour the egg mixture into the skillet over the spinach/shallot mixture. Gently stir using a spatula, letting soft curds form and fold — cook until just set but still glossy — you want the eggs creamy, not dry. Remove from heat and mix in the crisp bacon pieces and shredded gouda so it melts into the warm eggs.
- Warm the low-carb tortilla wraps one at a time in another skillet over low heat for ~30 seconds each side to make them pliable. On each warm wrap, spoon half the egg-bacon-spinach mixture down the centre. Top with sliced avocado (if using) and chopped cilantro.
- Fold the two sides in, then roll the wrap tightly from the bottom. Return to the skillet seam-side down, add the butter (or oil), and grill for 1–2 minutes each side until light golden and slightly crisp. You’ll hear a gentle sizzle and see the tortilla edges crisping beautifully.
- Slice the wrap in half on the diagonal, letting a little cheese ooze out, and serve hot — savour the warm, creamy filling and crisp outer shell.
Tips & Variations:
- Make-ahead breakfast: Prepare the filling (eggs, bacon, spinach) the night before and store in an airtight container; in the morning just wrap and grill for 3 minutes.
- Vegan & dairy-free swap: Use tofu scramble (crumbled firm tofu) instead of eggs, coconut cream instead of heavy cream, and dairy-free cheese; use a lettuce leaf or coconut-flour wrap.
- Extra flavour boost: Add a teaspoon of chipotle in adobo sauce or diced jalapeño to the spinach sauté for a smoky-spicy kick.
- Protein-packed version: Add leftover shredded chicken or turkey, or swap bacon for turkey sausage to boost protein further.
- Lighter wrap alternative: Skip the tortilla entirely and use two large butter lettuce leaves; roll gently for a super-light, carb-free version.
Nutrition Facts (approx per serving):
- Calories: 420
- Protein: 24 g
- Carbohydrates: 5 g
- Fat: 33 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 550 mg
Creamy Keto Breakfast Wrap with Spinach & Bacon
Ingredients
Method
- In a bowl, whisk together the eggs, heavy cream, smoked paprika, a pinch of salt and pepper until smooth and slightly frothy. The cream gives the eggs a silky texture.
- Heat a non-stick skillet over medium heat and add the chopped bacon. Cook until crisp and golden, stirring occasionally so the edges curl slightly and the fat renders. Then transfer bacon to a paper towel-lined plate, leaving about a tablespoon of bacon fat in the pan.
- Add the minced garlic and shallot to the hot skillet, stirring for about 30 seconds until fragrant (you’ll smell the garlic bloom). Then add the chopped spinach and sauté for ~1 minute until it wilts and turns vibrant green.
- Pour the egg mixture into the skillet over the spinach/shallot mixture. Gently stir using a spatula, letting soft curds form and fold — cook until just set but still glossy — you want the eggs creamy, not dry. Remove from heat and mix in the crisp bacon pieces and shredded gouda so it melts into the warm eggs.
- Warm the low-carb tortilla wraps one at a time in another skillet over low heat for ~30 seconds each side to make them pliable. On each warm wrap, spoon half the egg-bacon-spinach mixture down the centre. Top with sliced avocado (if using) and chopped cilantro.
- Fold the two sides in, then roll the wrap tightly from the bottom. Return to the skillet seam-side down, add the butter (or oil), and grill for 1–2 minutes each side until light golden and slightly crisp. You’ll hear a gentle sizzle and see the tortilla edges crisping beautifully.
- Slice the wrap in half on the diagonal, letting a little cheese ooze out, and serve hot — savour the warm, creamy filling and crisp outer shell.
Notes
- Protein: 24 g
- Carbohydrates: 5 g
- Fat: 33 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 550 mg
FAQs:
1: Can I make this ahead of time?
A: Yes — you can prepare the egg-bacon-spinach filling up to 24 hours ahead. Store in the fridge, then wrap and grill when you’re ready.
2: How do I store leftovers?
A: Once cooled, wrap each burrito in foil or beeswax cloth and refrigerate for up to 2 days. Reheat in a skillet 2–3 minutes per side until crisp again. Freezing is not ideal for crisp texture.
3: Can I make this vegan or gluten-free?
A: Absolutely. Use tofu scramble, dairy-free cheese, and a gluten-free low-carb wrap (or lettuce leaves) to keep it vegan and gluten-free.
4: How do I avoid a soggy wrap?
A: Make sure to drain excess liquid from the sautéed spinach and garlic/shallot before adding eggs. Also, warm the tortilla and grill it to crisp up the outer layer which helps lock in texture.
