The Bacon and Egg Breakfast Wrap is a classic morning favorite, combining crispy bacon, fluffy scrambled eggs, and melted cheddar cheese, all wrapped in a warm flour tortilla. This hearty and portable meal is perfect for busy mornings, offering a satisfying start to your day.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it ideal for hectic mornings.
- Make-Ahead Friendly: Prepare in bulk and freeze for grab-and-go meals.
- Balanced Flavor: Combines savory bacon, creamy eggs, and soft tortillas.
- Customizable: Add cheese, vegetables, or your favorite sauces.
- Kid-Friendly: A fun, handheld breakfast kids love.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 8 slices bacon
- 8 large eggs
- ¼ cup half & half
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2–3 tablespoons butter
- ½ cup shredded cheddar cheese
- 4 (8-inch) flour tortillas
Directions
- Cook the Bacon: In a skillet or oven, cook the bacon until it reaches your desired level of crispiness. Set aside on a paper towel-lined plate to drain excess grease.
- Prepare the Eggs: In a medium bowl, whisk together the eggs, half & half, salt, and pepper until well combined.
- Scramble the Eggs: Melt the butter in a skillet over medium heat. Pour in the egg mixture and scramble until just set but still moist, about 2–3 minutes. Remove the skillet from heat.
- Warm the Tortillas: While the eggs cook, warm the tortillas in the microwave for 10–15 seconds until pliable.
- Assemble the Wraps: Lay out the tortillas on a clean work surface. Divide the scrambled eggs evenly among them, placing the eggs in a line across the center of each tortilla. Top the eggs with shredded cheddar cheese and two strips of bacon each.
- Roll the Wraps: Fold in the two sides of each tortilla over the filling, then roll up tightly from the bottom to form a burrito shape.
- Optional – Crisp the Wraps: For a crispy exterior, heat a drizzle of oil or butter in the same skillet over medium heat. Place the wraps seam-side down and cook for 1–2 minutes per side until golden brown.
- Serve: Cut the breakfast wraps in half and serve immediately. Alternatively, wrap them in foil to take them on-the-go.
Servings and Timing
- Servings: 4 wraps
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Vegetables: Incorporate sautéed bell peppers, onions, or spinach for added nutrition.
- Spicy Kick: Add a dash of hot sauce or sliced jalapeños for heat.
- Cheese Options: Swap cheddar for pepper jack, mozzarella, or your favorite cheese.
- Protein Alternatives: Replace bacon with sausage, ham, or a vegetarian substitute.
Storage/Reheating
- Storage: Wrap the assembled but uncrisped wraps in foil or plastic wrap and refrigerate for up to 3 days.
- Freezing: Wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes.
FAQs
Can I make these wraps ahead of time?
Yes, you can prepare and refrigerate or freeze the wraps for later use.
What’s the best way to reheat the wraps?
Reheat in a skillet for a crispy exterior or microwave for convenience.
Can I use different types of cheese?
Absolutely, feel free to use your preferred cheese variety.
Are there vegetarian alternatives to bacon?
Yes, consider using vegetarian bacon or sautéed vegetables as a substitute.
How can I prevent the tortillas from tearing?
Warming the tortillas before assembling makes them more pliable and less likely to tear.
Can I add sauces to the wrap?
Yes, adding sauces like salsa, hot sauce, or aioli can enhance the flavor.
What other fillings can I include?
You can add ingredients like avocado, hash browns, or beans for variety.
Is it possible to make these wraps gluten-free?
Yes, use gluten-free tortillas to accommodate dietary restrictions.
How do I keep the wraps from becoming soggy?
Allow the scrambled eggs to cool slightly before assembling to reduce moisture.
Can I bake the wraps instead of pan-frying?
Yes, baking at 350°F (175°C) for 10–15 minutes can crisp the wraps without additional oil.
Conclusion
The Bacon and Egg Breakfast Wrap is a versatile and satisfying meal that caters to various tastes and dietary preferences. Whether enjoyed fresh or prepared ahead for busy mornings, this wrap offers a delicious and convenient breakfast option.
Print
Bacon and Egg Breakfast Wrap
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps
- Category: Breakfast, Brunch
- Method: Skillet, Wrapping
- Cuisine: American
- Diet: Vegetarian
Description
This Bacon and Egg Breakfast Wrap is the ultimate grab-and-go breakfast burrito packed with fluffy scrambled eggs, crispy bacon, melted cheddar, and wrapped in a warm tortilla. Quick to make, easy to customize, and perfect for busy mornings!
Ingredients
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8 slices bacon
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8 large eggs
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1/4 cup half & half
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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2-3 tablespoons butter
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1/2 cup shredded cheddar cheese
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4 (8-inch) flour tortillas
Instructions
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Cook the bacon until crispy using a skillet or oven. Set aside on paper towels to drain.
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In a bowl, whisk together eggs, half & half, salt, and pepper.
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Melt butter in a skillet over medium heat. Add the egg mixture and cook, scrambling gently for 2–3 minutes until just set but still moist. Remove from heat.
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Warm tortillas in the microwave for 10–15 seconds to make them pliable.
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Lay out tortillas and divide scrambled eggs evenly. Top each with cheddar cheese and two slices of bacon.
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Fold the sides inward over the filling, then roll up from the bottom to form a burrito shape.
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Optional: For a crispy wrap, sear in a skillet over medium heat for 1–2 minutes per side until golden.
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Slice in half and serve immediately or wrap in foil for on-the-go.
Notes
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Swap cheddar with pepper jack for a spicy twist.
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Add sautéed peppers or spinach for extra veggies.
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Can be frozen and reheated for meal prep.
Details:
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