Keto Breakfast Egg Wraps

Prep time: 10 minutes

Cook time: 15 minutes
Serves: 4
Directions:

Ingredients: 1. Combine the eggs, half & half, garlic

8 large eggs powder, and olive oil in a large bowl.
¼ c. half & half Season with salt and black pepper, to
1 t. garlic powder taste, and whisk until smooth.
2 T. extra virgin olive oil
Sea salt and black pepper, to taste 2. Melt one-half tablespoon of butter in
2 T. butter, divided a 10-inch non-stick skillet set over
8 thick-cut bacon strips medium heat. Pour one quarter of
3 c. baby spinach the egg batter into the pre-heated skillet and swirl pan to evenly coat the bottom.
1 avocado, thinly sliced
1-2 t. hot sauce, to taste 3. Reduce heat to just below medium and cover the skillet. Cook just until the egg
batter sets and is cooked through, approximately 3-4 minutes. Do not overcook.
Macros - per serving*
Calories: 562 4. Transfer the egg wrap to a reserved platter and set aside. Repeat this process
Fat: 50.11g with the remaining batter.
Carbs: 8.15g
Net Carbs: 4.25g 5. Meanwhile, add bacon to another skillet and cook until crispy, approximately 5-6
Protein: 21.3g minutes. Transfer bacon to a plate lined with paper towels and blot off excess
grease. Discard all but one tablespoon of bacon grease in the pan and add the
*Source: HappyForks.com baby spinach. Season with salt and black pepper, to taste, and cook, stirring
occasionally, just until the spinach wilts, approximately 2 minutes.
Nutritional information provided for entertainment
purposes only and should not be construed as
medical guidance or advice. Information is not 6. To serve, top each egg wrap with the spinach mixture, two strips of bacon, and
guaranteed to be accurate. some avocado slices. Add a dash of hot sauce and fold, if desired. Enjoy!