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Cheesy Egg Whites, Peppers & Onion Breakfast Pocket

Prep Time:

15 Minutes

Cook Time:

30 Minutes


5 Servings



About the Recipe

Here’s a breakfast prep for your edible pleasure. Two things first:

1. I’m clearly obsessed Daily Kneads bread. I’m not a brand ambassador, nor do I get any kickbacks for using or promoting its products. Daily Kneads’ food is just that good—which is saying a lot coming from this discerning bread enthusiast.

2. I’ve used Muenster cheese because it’s the lowest in sodium. If you’re not bound by sodium restrictions, feel free to use a different type of cheese. Pepper Jack, Vermont cheddar, or a four-cheese blend would taste great. Just know it will change the calories and macros.


  • 5 Daily Kneads Carrot & Pumpkin wraps

  • 460ml liquid egg whites

  • 52g green bell pepper, finely diced

  • 40g yellow onion, finely diced

  • 5 slices of muenster cheese

  • Spices (1/4 ea.): ground black pepper, roasted garlic powder, dried cilantro, cayenne


On the side:

  • 330g strawberries

  • 150g blueberries


  1. Diced green pepper and onion; set aside.

  2. Spray a large pan with olive oil and set to medium heat; add veggies and cook for 5 mins.

  3. Pour egg whites over veggies; cook for another 7-10 mins, stirring occasionally to create a scramble.

  4. In the meantime, place one Carrot & Pumpkin wrap on a large cutting board; using a knife, make a slice down from the midpoint of the wrap to bottom.

  5. Scoop roughly ~100g of egg white scramble onto top left corner of wrap, then fold bottom left corner of wrap to cover scramble.

  6. Fold covered section over to top right of wrap (think of folding a flat sheet).

  7. Place a slice of muenster cheese on top, then fold bottom right flap over; grilled on stovetop until cheese is melted and gooey.

  8. Repeat steps 4-7 for the rest of the wraps.

  9. Place each breakfast pocket in its own container; serve with a side of strawberries and blueberries (~96g ea).

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