I know. I KNOW. On Instagram, I cannot shut up about this cheese-fried egg-wrap breakfast taco. And SO MANY of you have made it, raved, and shared my obsession. So don’t sleep on this! This easy macro meal is legit. Therefore, it needs its own spot to live on the blog. So here it is: the incredibly low-carb, low-calorie, high-volume, macro-friendly, high FLAVOR, cheese-fried egg-wrap breakfast taco.
What You’ll Need for a Cheese-Fried Egg-Wrap Breakfast Taco:
- Large egg wrap (Trader Joe’s or Eat Crepini)
- Grated pepper jack cheese
- Egg
- Small avocado
- Heirloom or vine-ripened tomato, sliced
- Arugula
- Salt and pepper to taste
How to Make This Healthy Macro Breakfast Recipe:
The magic of this cheese-fried egg-wrap breakfast taco is all in how you treat your egg wrap. Egg wraps on their own can break easily and taste like paper. Don’t give up yet.
Start by heating a nonstick skillet over high heat with a spritz of oil spray. One of my all-time favorite sprays is the avocado oil spray you can pick up at Costco or Trader Joe’s. Once your pan is ready, sprinkle cheese right on the pan and cover immediately with the egg wrap. The key is to smash it down and slide it around just a bit with a spatula. Then let it cook on high for a couple of minutes, or until the cheese is brown and crispy and not sticky at all. Once you have it how you want it, remove the wrap from the pan.
Spray your non-stick skillet with another spritz of oil and crack your egg in the pan. I like cooking my egg on high for a minute or two, until it’s just set. Then turn the heat off and flip it. Let your egg sit on the hot pan for just another minute or less for the perfect egg. It comes out so good when you cook it this way!
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While the egg finishes cooking, smash a fourth of a small avocado on one half of the wrap. Top with half a sliced heirloom tomato, runny egg, and arugula. Don’t forget to season each layer of your breakfast taco with good salt of course!
Once it’s full of all the goodies, fold the taco closed, and enjoy! Or if you’d like, you can carefully lay the folded wrap back in the pan so the outside is extra warm and fresh. Sometimes I love to add some chipotle cream, or a homemade green sauce like pesto, chimichurri, or even cilantro ranch.
Gluten-free/Dairy-free Modifications
What I love about this breakfast taco is that the egg wraps are made to be naturally gluten-free! The best egg wraps are from Eat Crepini egg or Trader Joe’s. Don’t forget to grab them the next time you are at the store.
As for dairy-free modifications, I’ve yet to try mine with dairy-free cheese, but I have heard that some of you have had success!
Serving Suggestions:
This macro-balanced cheese-fried egg-wrap breakfast taco is so easy to customize if you want more protein, less fat, etc. For more protein, add extra eggs or whites, turkey sausage, or bacon! For less fat, reduce or skip the avocado and stuff with lots of tasty but lean chicken and one of my light homemade sauces.
Similar Recipes:
Quick and Easy Cuban Breakfast Sandwich
Quick and Easy Breakfast Nachos
Creamy Cilantro Breakfast Taquitos
Quick Tuscan Egg White Sandwich
Sourdough Egg Toast With Sriracha and Roasted Pepper Spread
Cheese-Fried Egg-Wrap Breakfast Taco
I’m in love with this cheese-fried egg-warp breakfast taco and I keep imagining new ways to reinvent it with new flavors. If you are looking for other easy recipes you should check out my cookbooks. They are full of so many good eats. Make sure you’re also following me on Instagram and TikTok so you can see what new flavors of breakfast tacos I’ve come up with.
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Cheese-Fried Egg-Wrap Breakfast Taco
Ingredients
- 1 Large egg wrap (Trader Joe’s or Eat Crepini)
- 1 1/2 Tbsp Grated pepper jack cheese (20 g)
- 1 Egg
- 1/4 Small avocado (20 g)
- 1/2 Heirloom or vine ripened tomato, sliced (40 g)
- Arugula
- Salt and pepper to taste
Instructions
- Heat a nonstick skillet over high heat with a spritz of oil spray. Sprinkle cheese right on the pan and cover immediately with the egg wrap, smashing it down and sliding it around just a bit with a spatula. Let it cook on high for a couple of minutes, or until the cheese is brown and crispy and not sticky at all. Remove the wrap from the pan.
- Spray with another spritz of oil and crack your egg in the pan. Cook on high for a minute or two, until it’s set. Then turn the heat off and flip it. Let it sit on the hat pan for just another minute or less.
- While the egg finishes cooking, smash your avocado on one half of the wrap. Top with sliced tomato, runny egg, and arugula. Season each layer with good salt of course!
- Fold the taco closed, and enjoy. Or if you’d like, you can carefully lay the folded wrap back in the pan so the outside is extra warm and fresh.
Notes
Nutrition
Tried this recipe?
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Super yummy! The browned cheese on the outside of the egg wrap is a MUST! We added 15g of chopped bacon.Thanks for the recipe!! It will be one of our new go to breakfasts!!
Holy Smokes was this good!! I love almost everything Lillie makes.. I have all of her cookbooks and highly recommend. 😋
So yummy!!
I struggled with this! It kept ripping and I was not sure when to flip it. Suggestions? I loved the flavor but it fell apart.
I found the egg wraps really boring in the past and this did the trick! Made a turkey taco with siracha and I love it being crisped up! TY!