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An egg wrap is a quick, high-protein meal made with a thin layer of eggs filled with ingredients you love. It’s a low-carb alternative to bread or tortillas and works well for breakfast, lunch, or dinner.
Why You’ll Love This Recipe
- Fast & Easy: Ready in minutes with simple ingredients.
- High-Protein: Low in carbs and keeps you full.
- Customizable: Add your favorite vegetables, meats, or cheeses.
- Diet-Friendly: Fits keto, paleo, Whole30, and gluten-free diets.
- Great Anytime: Ideal for breakfast, lunch, or dinner.
I love this egg wrap because it’s simple, satisfying, and so easy to make. Instead of using bread or tortillas, the eggs act as the wrap—giving you a low-carb, high-protein base for all your favorite fillings. I make it for myself, but it’s easy to double if you’re cooking for someone else too.
Enjoy With:
Ingredients
If you have any ingredients leftover from this easy egg wrap recipe, check out our Leftover Ingredients Recipe Finder
- Eggs: Use 2 large eggs, which fit well in an 8-inch skillet. Other egg sizes can also be used.
- Butter: Grease the pan with either salted or unsalted butter.
- Fillings: This ham and cheese egg wrap uses 1 slice of deli ham and 1 slice of cheddar cheese. You can substitute with your favorite cheese, either sliced or shredded. Leftover ham and cheese work well in other recipes like Breakfast Bagel, Ham and Cheese Dutch Baby, Ham and Cheese Sliders, or Crustless Spinach Quiche.
- Seasonings: Add a pinch of salt and black pepper for simple, delicious flavor.
Recipe Variations
- Vegetable-Packed: Add sautéed spinach, mushrooms, and bell peppers for a vegetable option.
- Spicy: Include jalapeños or a pinch of chili flakes for a touch of heat.
- Mediterranean: Fill with feta, olives, and sundried tomatoes for a Mediterranean-inspired wrap.
- Avocado: Add creamy avocado slices for a boost of healthy fats.
- Meaty: Use cooked bacon or sausage for a hearty, protein-rich version.
How To Make An Egg Wrap
These photos and instructions help you visualize how to make this easy egg wrap recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Crack the eggs into a small bowl. Beat them with a pinch of salt and black pepper.
- Heat an 8-inch skillet over medium heat and melt the butter. Pour in the eggs once the butter has melted. As the eggs start to set, use a rubber spatula to lift the edges, allowing any uncooked eggs to flow underneath.
Pro Tip: Treat the eggs like a crepe. After pouring them into the pan, lift and tilt the pan to spread the eggs evenly, then loosen the edges with a spatula before flipping.
- Cook the eggs for 30-60 seconds, or until the edges are set. Flip them gently with a spatula and cook the other side for another 30-60 seconds.
- Place the ham and cheese on top of the eggs while still in the pan, letting the heat melt the cheese. Alternatively, transfer the eggs to a plate first and then add the ham and cheese.
- Roll the egg wrap and enjoy it warm.
Expert Tips
- Read Ahead: Review the full recipe and ingredient notes before you begin.
- Whisk Well: Beat the eggs thoroughly for a smooth, uniform texture.
- Loosen Edges: Use a spatula to loosen the edges of the eggs before flipping to prevent tearing.
- Get Creative: Use your favorite fillings or whatever ingredients you have available.
Frequently Asked Questions
Absolutely! Use a larger skillet for a bigger wrap, or make multiple wraps one at a time.
Yes, egg wraps are great for meal prep. Cook the eggs, let them cool, and store them in an airtight container in the refrigerator. When ready to eat, add your favorite fillings and enjoy them warm or cold—whichever you prefer!
Yes, you can use egg whites for a lower-fat option. Replace 2 large eggs with about 4-5 egg whites.
Freezing is not recommended as the texture of the eggs may change, but they can be stored in the refrigerator for short-term use.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy egg wrap recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Easy Egg Wrap
Equipment
Ingredients
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon salted butter
- 2 tablespoons shredded cheddar cheese (or use 1-2 slices of deli cheese)
- 1 slice deli ham (about 1 ounce)
Instructions
- Crack the eggs into a small bowl. Beat them with a pinch of salt and black pepper.
- Heat an 8-inch skillet over medium heat and melt the butter. Pour in the eggs once the butter has melted. As the eggs start to set, use a rubber spatula to lift the edges, allowing any uncooked eggs to flow underneath.Pro Tip: Treat the eggs like a crepe. After pouring them into the pan, lift and tilt the pan to spread the eggs evenly, then loosen the edges with a spatula before flipping.
- Cook the eggs for 30-60 seconds, or until the edges are set. Flip them gently with a spatula and cook the other side for another 30-60 seconds.
- Place the ham and cheese on top of the eggs while still in the pan, letting the heat melt the cheese. Alternatively, transfer the eggs to a plate first and then add the ham and cheese.
- Roll the egg wrap and enjoy it warm.
Notes
- Read Ahead: Review the full recipe and ingredient notes before you begin.
- Whisk Well: Beat the eggs thoroughly for a smooth, uniform texture.
- Loosen Edges: Use a spatula to loosen the edges of the eggs before flipping to prevent tearing.
- Get Creative: Use your favorite fillings or whatever ingredients you have available.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You do a very good job with your good recipes. Thank you for helping singles with good eating ideas.
I’m so happy our recipes are helpful.
I’m looking forward to making this recipe. I only have a 10” pan. Can I still make it?
Yes, you can use a 10-inch pan but the eggs may cook faster.
Sounds good, but how is it different from an omelet?
The main difference between an egg wrap and an omelet lies in their structure and how they’re folded. An omelet is a semi-circular, thicker egg dish with fillings folded inside. An egg wrap is a thin egg “pancake”, that’s rolled up like a tortilla with its fillings, making it more portable and easier to eat on-the-go.
Love, love, love your posts.. I am from New Zealand. I have recommended your posts to a lot of my friends who are now on their own but still enjoy cooking. Than you, you have made it fun again.
Thank you so much, Barbara!
Wonderul! I will try some of your suggested variations. I made this is a nonstick pan, but would love to use my 8″ stainless steel pan as shown in your photo. How to you keep your eggs from sticking??
I don’t have trouble with the eggs sticking in my 8-inch pan because I cook them in plenty of butter (1/2 tablespoon). If yours stick, add a bit more butter to the pan.
With stainless steel you have to get it hot, then ad butter and coat the pan then pour in the eggs all as quickly as possible. SS will always stick if you start with cold pan.
Terrific recipe.