Uploaded July 2026 | Updated September 2026, 3 weeks ago
Soft egg wraps filled with sausage, scrambled eggs, and cheese, baked in a creamy green chili sauce and finished with fresh herbs.
Ingredients
For the Egg Wraps:
6 large eggs
2 Tbsp heavy cream
1 Tbsp butter
Pinch salt
For the Filling:
6 oz breakfast sausage
4 large eggs
1 Tbsp butter
½ cup cheddar cheese, shredded
2 Tbsp green onions, sliced
Salt & pepper
For the Green Chili Cream Sauce:
½ cup full-fat sour cream
¼ cup diced green chiles
¼ cup chicken broth
¼ tsp garlic powder
1 Tbsp olive oil
Salt, to taste
Macronutrients
(per serving, makes 3)
Protein: 31g
Fat: 50g
Carbs: 5g
Preparation
Whisk 6 eggs with heavy cream and salt. Heat butter in a nonstick skillet over medium-low heat. Pour a thin layer of egg mixture into the pan and swirl to form a crepe-like round. Cook 1–2 minutes per side until set. Repeat to create 3 thin egg wraps. Set aside.
Cook sausage in a skillet over medium heat until browned and fully cooked. If links, chop into small pieces. Remove and set aside. In the same skillet, melt butter and scramble the remaining 4 eggs gently until soft. Season with salt and pepper.
In a bowl, stir together sour cream, green chiles, chicken broth, garlic powder, olive oil, and salt until smooth.
Preheat oven to 375°F. Lay egg wraps flat and divide scrambled eggs, sausage, cheddar, and green onions evenly down the center. Roll tightly and place seam-side down in a small greased baking dish.
Pour green chili cream sauce over the top. Bake 15–20 minutes until warmed through and slightly set.
Serve hot with extra green onions and a light drizzle of olive oil if desired.
Soft egg wraps filled with sausage, scrambled eggs, and cheese, baked in a creamy green chili sauce and finished with fresh herbs.
Ingredients
For the Egg Wraps:
6 large eggs
2 Tbsp heavy cream
1 Tbsp butter
Pinch salt
For the Filling:
6 oz breakfast sausage
4 large eggs
1 Tbsp butter
½ cup cheddar cheese, shredded
2 Tbsp green onions, sliced
Salt & pepper
For the Green Chili Cream Sauce:
½ cup full-fat sour cream
¼ cup diced green chiles
¼ cup chicken broth
¼ tsp garlic powder
1 Tbsp olive oil
Salt, to taste
Macronutrients
(per serving, makes 3)
Protein: 31g
Fat: 50g
Carbs: 5g
Preparation
Whisk 6 eggs with heavy cream and salt. Heat butter in a nonstick skillet over medium-low heat. Pour a thin layer of egg mixture into the pan and swirl to form a crepe-like round. Cook 1–2 minutes per side until set. Repeat to create 3 thin egg wraps. Set aside.
Cook sausage in a skillet over medium heat until browned and fully cooked. If links, chop into small pieces. Remove and set aside. In the same skillet, melt butter and scramble the remaining 4 eggs gently until soft. Season with salt and pepper.
In a bowl, stir together sour cream, green chiles, chicken broth, garlic powder, olive oil, and salt until smooth.
Preheat oven to 375°F. Lay egg wraps flat and divide scrambled eggs, sausage, cheddar, and green onions evenly down the center. Roll tightly and place seam-side down in a small greased baking dish.
Pour green chili cream sauce over the top. Bake 15–20 minutes until warmed through and slightly set.
Serve hot with extra green onions and a light drizzle of olive oil if desired.
