Keto Breakfast Roll Ups With Crispy Cheese Wraps

Four crisp cheddar wraps rolled around scrambled egg, sprinkled with parsley, on a white plate
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Introduction

The wrapper on these breakfast roll ups is cheese. Shredded cheddar goes onto a baking sheet in six loose circles, bakes into thin rounds, and each round gets rolled around scrambled eggs, bacon, bell pepper and onion — no tortilla, and nothing standing in for one.

In the oven the shreds melt and knit back together into a single sheet, and while that sheet is still hot it behaves a lot like a soft tortilla — it folds rather than snapping. It firms up again as it cools, and that’s where a finished roll up gets its crisp shell.

It’s the same thing that happens when you make cheese crisps, with one difference. A crisp stays in the oven until it’s hard the whole way through, and here we take the rounds out earlier, while the middles are still pliable, because they need to bend before they set.

When to Roll Them

The rounds bake at 400°F for six to eight minutes, though it’s worth watching the edges rather than the clock. Once they’ve browned and gone a little lacy around the outside, they’re ready to come out.

Then leave them alone for a minute or two. Straight off the sheet the cheese is still molten and won’t lift in one piece, and if you let the rounds sit much past that they firm up to the point where they crack instead of folding. Somewhere in between there’s a stretch where a round lifts cleanly and still gives when you bend it, and that’s the moment you’re after. It’s a short enough window that it’s worth having the eggs scrambled and the bacon portioned out before the baking sheet comes out of the oven, so you’re not trying to do both at once.

What Goes Inside

Glass bowls of eggs, shredded cheddar, diced onion, diced orange bell pepper, bacon pieces, salt and black pepper

Half a bell pepper and half an onion go into the skillet first with a little olive oil, so they’ve softened by the time the eggs go in. Then five eggs go in on top and scramble together with the vegetables, seasoned with salt and black pepper. The bacon doesn’t go into the skillet at all — it gets laid down the middle of each cheese round, and the eggs are spooned over it.

Keep the filling modest on each round. Two cups of shredded cheddar makes six of them, so divide the cheese and the filling six ways and you’ll have room to bring the sides up without forcing anything.

This recipe uses cheddar, so cheddar is the only cheese it gives a bake time for. Mozzarella, Monterey Jack and blends don’t all melt, brown and firm up the same way, and this wrap depends on all three of those things, so we can’t tell you how they’d behave here.

Keto Breakfast Roll Ups With Crispy Cheese Wraps

Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Yield
6 servings
Course
Breakfast
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

6 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat the oven and start the vegetables.

    Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Heat the olive oil in a skillet over medium heat.

    Add the chopped onion and bell pepper and sauté until softened.

  2. Shape and bake the cheddar wraps.

    While the vegetables cook, divide the shredded cheddar into six circles on a parchment-lined baking sheet, leaving room between each circle for the cheese to spread.

    Bake for 6–8 minutes, until the edges begin to brown.

  3. Scramble the eggs.

    Add the eggs to the skillet with the softened onion and pepper. Season with salt and black pepper and scramble until cooked to your liking.

  5. Let the cheese rounds rest briefly.

    Remove the baked cheddar rounds from the oven and let them cool for 1–2 minutes.

    They need to settle enough to handle while still being pliable enough to roll.

  6. Fill and roll.

    Arrange bacon pieces down the center of each cheese round, then spoon the scrambled egg mixture over the bacon.

    Carefully and quickly roll the warm cheese around the filling.

  7. Let the roll ups crisp.

    Let the finished roll ups cool briefly so the cheddar shell can firm and crisp before serving.

Notes

Ingredient Notes

  • Shredded cheddar. This is the wrapper rather than part of the filling, and two cups is enough for all six rounds. The times here are for cheddar, which is the cheese the recipe is built on.
  • Bell pepper and onion. Half of each, chopped small and softened in the skillet before the eggs go in. Ours is an orange pepper, but the color isn’t doing anything the recipe depends on, so use whichever one you have.
  • Bacon pieces. These go down the center of each cheese round rather than into the skillet with the eggs.

Before You Start

  • Leave room between the cheese circles. They spread as they melt, so six of them need a bit of space on the sheet.
  • Go by the edges rather than the timer. Six to eight minutes is the range, and the rounds are ready once the edges have started to brown.
  • Have the filling ready before the cheese comes out. You only get a minute or two of rolling time, so it’s much easier if the eggs are already scrambled and the bacon is portioned out.

Frequently Asked Questions

What is the wrap made from?

Shredded cheddar and nothing else. Two cups of it gets divided into six circles on a parchment-lined baking sheet and baked until the edges brown, and those rounds are what you roll the filling up in. There’s no tortilla anywhere in the recipe, and the bacon goes inside with the eggs rather than around the outside.

When should I roll the cheese wraps?

About a minute or two after they come out of the oven. Straight off the baking sheet the cheese is still too hot and loose to lift in one piece, but if you wait much longer than that it firms up and stops bending. It’s a short window, so it helps to have the bacon and the scrambled eggs ready before the sheet comes out.

Why did my cheese rounds crack instead of rolling?

They had most likely cooled too far. Baked cheddar firms up as it cools, which is what gives the finished roll ups their crisp shell, but it means a round left sitting on the sheet goes from bendy to brittle fairly quickly. Fill and roll them while they still give, and let the crisping happen afterwards.

Can I use a different cheese for the wraps?

This recipe uses shredded cheddar, so cheddar is the only cheese it gives a bake time for. Cheeses differ in how they melt, how quickly they brown and how firm they go as they cool, and the wrap depends on all three of those, so we can’t tell you what bake time or how much bending room to expect from mozzarella, Monterey Jack or a blend.

Wrap-Up

The cheese is the only unusual thing here. What’s inside is a plain scrambled-egg-and-bacon breakfast, and it’s meant to be.

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Enjoy!