WRAP ME UP INSIDE: Low-Carb Breakfast Wrap One
WARP ME UP INSIDE
Low-Carb Breakfast Wraps
Low-Carb Breakfast Wraps
ONE
Eggwhites, sausage, bacon, cheddar/mozzarella & chopped spinach.
Eggwhites, sausage, bacon, cheddar/mozzarella & chopped spinach.
Seasoned with Himmiylan pink salt, fresh cracked black pepper & crushed red pepper flakes.
So many people get the impression that low-carb means tasteless and boring, well it doesn't have to be. Here on Delectables with Dan, we're going to bring some tasty and somewhat healthier options for you! We're using low-fat or fat-free, low-carb and as organic as we can! You can make these wraps using all Vegan substitutes if you desire.
**You can pan fry your bacon and sausage, but I'm putting mine in the oven. I feel they cook better and there's less fat. Some shops offer lower fat sausages or "light/lite" sausages, which have fewer grams of fat and calories. I substituted those. I really tried the turkey bacon and the vegan bacon but both of them taste like those inserts you put in your trainers for extra comfort. I just can't do it. But if you like it, go for it. Use the same number of strips as I've used here. The vegan/vegetarian sausages are pretty good, I used to love the Quan ones-I think that's what they were called, I just couldn't find any, and I don't think those are low-carb...I need to check. I'll put that info at the bottom of the blog.**
WHAT YOU NEED
2 large eggs (whites only)
1 low-carb pita wrap
1 pinch of salt
4 pieces of bacon
2 sausages
spinach
cheddar cheese
mozzarella cheese
1/4 tsp dried red pepper flakes
1/4 tsp fresh ground pepper
1 non-stick pan or a frying pan
(non-stick baking spray if you're not using non-stick, even if you are a small squirt of the stuff doesn't hurt.)
Baking sheet with aluminium foil
Cheese grater (if not using grated cheese)
Pre-heat your oven to 200C (400F) so that it's prepared to take your bacon. Set your strips of bacon in the centre of the baking tray and put into cook for 15 minutes. If you'd like your bacon crispier, leave in for a few minutes longer. While the bacon is cooking, on a cutting board or cutting service set half a handful of spinach and dice it up. Set it to the side. Throw your breakfast sausages in a pan over medium heat and start browning them as you start your eggs.
Put your pan on the stove under low heat and allow it to heat up before putting egg whites into the pan. Separate your egg whites from the yolks as you put them into the pan. (If you prefer to keep the yolks in, simply break the shell and empty the egg into the pan. Once you've done this add the salt, pepper and red pepper flakes. Allow egg to cook on one side before flipping to the other side. Eggs should have a nice golden colour to them.
Once sausages are browned, remove from heat. Remove bacon from oven and allow it to cool for 5 minutes before placing onto cutting board with sausages. Slice up your sausages into even chunks and dice up the bacon into even sized bits. Set the egg whites in the centre of the low-carb wrap and top with spinach. Add the bacon and sausage on top of the egg and spinach.
Sprinkle the cheese on top of the egg, spinach and veg. If you want melty cheese, pop into the microwave for roughly 20 seconds; just enough to allow the cheese to melt. Remove from microwave. You need to be careful when rolling up the wrap; it will be thicc as can be. Think Missy Elliot in the early 2000's thickness. Now that's what I'm talkin' about. Once you've done that, take a knife and carefully slice down the middle of the wrap. Serve fresh.
I've got a few other type breakfast wraps that I want to experiment with before I put them out here and I'm looking at trying to do a vegetarian and or vegan option since so many people enjoyed the vegan cupcakes! You can expect more vegan baking on Delectables with Dan. No, I'm not cheating on meat, but wanting to expand my audience a bit more and create things everyone can enjoy. You'll see more low-carb, sugar-free and low-fat options on the blog as well. Have a suggestion? Let me know at: daninterviews@gmail.com
So many people get the impression that low-carb means tasteless and boring, well it doesn't have to be. Here on Delectables with Dan, we're going to bring some tasty and somewhat healthier options for you! We're using low-fat or fat-free, low-carb and as organic as we can! You can make these wraps using all Vegan substitutes if you desire.
**You can pan fry your bacon and sausage, but I'm putting mine in the oven. I feel they cook better and there's less fat. Some shops offer lower fat sausages or "light/lite" sausages, which have fewer grams of fat and calories. I substituted those. I really tried the turkey bacon and the vegan bacon but both of them taste like those inserts you put in your trainers for extra comfort. I just can't do it. But if you like it, go for it. Use the same number of strips as I've used here. The vegan/vegetarian sausages are pretty good, I used to love the Quan ones-I think that's what they were called, I just couldn't find any, and I don't think those are low-carb...I need to check. I'll put that info at the bottom of the blog.**
WHAT YOU NEED
2 large eggs (whites only)
1 low-carb pita wrap
1 pinch of salt
4 pieces of bacon
2 sausages
spinach
cheddar cheese
mozzarella cheese
1/4 tsp dried red pepper flakes
1/4 tsp fresh ground pepper
1 non-stick pan or a frying pan
(non-stick baking spray if you're not using non-stick, even if you are a small squirt of the stuff doesn't hurt.)
Baking sheet with aluminium foil
Cheese grater (if not using grated cheese)
Pre-heat your oven to 200C (400F) so that it's prepared to take your bacon. Set your strips of bacon in the centre of the baking tray and put into cook for 15 minutes. If you'd like your bacon crispier, leave in for a few minutes longer. While the bacon is cooking, on a cutting board or cutting service set half a handful of spinach and dice it up. Set it to the side. Throw your breakfast sausages in a pan over medium heat and start browning them as you start your eggs.
Put your pan on the stove under low heat and allow it to heat up before putting egg whites into the pan. Separate your egg whites from the yolks as you put them into the pan. (If you prefer to keep the yolks in, simply break the shell and empty the egg into the pan. Once you've done this add the salt, pepper and red pepper flakes. Allow egg to cook on one side before flipping to the other side. Eggs should have a nice golden colour to them.
Once sausages are browned, remove from heat. Remove bacon from oven and allow it to cool for 5 minutes before placing onto cutting board with sausages. Slice up your sausages into even chunks and dice up the bacon into even sized bits. Set the egg whites in the centre of the low-carb wrap and top with spinach. Add the bacon and sausage on top of the egg and spinach.
Sprinkle the cheese on top of the egg, spinach and veg. If you want melty cheese, pop into the microwave for roughly 20 seconds; just enough to allow the cheese to melt. Remove from microwave. You need to be careful when rolling up the wrap; it will be thicc as can be. Think Missy Elliot in the early 2000's thickness. Now that's what I'm talkin' about. Once you've done that, take a knife and carefully slice down the middle of the wrap. Serve fresh.
I've got a few other type breakfast wraps that I want to experiment with before I put them out here and I'm looking at trying to do a vegetarian and or vegan option since so many people enjoyed the vegan cupcakes! You can expect more vegan baking on Delectables with Dan. No, I'm not cheating on meat, but wanting to expand my audience a bit more and create things everyone can enjoy. You'll see more low-carb, sugar-free and low-fat options on the blog as well. Have a suggestion? Let me know at: daninterviews@gmail.com
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