Bacon and Egg Breakfast Wraps
Crispy bacon, soft-scrambled eggs, and melty cheddar wrapped in warm tortillas for a quick, satisfying breakfast on the go.
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Servings:
Ingredients
Main Ingredients
- 8 oz bacon about 8 slices
- 1.25 cup beaten eggs from about 6 large eggs
- 2 tbsp milk or half-and-half
- 1 tbsp unsalted butter
- 0.5 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 8 oz flour tortillas 4 medium, 8-inch
- 1 cup shredded cheddar cheese
- 0.25 cup chopped green onions
- 0.5 cup salsa for serving
Instructions
Preparation Steps
- Cook the bacon in a skillet over medium heat until crisp; drain on paper towels.
- Whisk the beaten eggs with milk, salt, and pepper in a medium bowl.
- Melt the butter in a nonstick skillet over medium-low heat. Scramble the eggs gently until just set, then remove from heat.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with cheese, scrambled eggs, crumbled bacon, and green onions. Roll tightly, tucking in the sides.
- Toast the wraps seam-side down in the skillet for 1–2 minutes to seal. Slice and serve with salsa.
Notes
Make it your way: add sautéed peppers, spinach, or swap cheddar for pepper jack. For a grab-and-go option, cool, wrap individually, and refrigerate up to 3 days or freeze up to 1 month; reheat in a skillet or toaster oven until hot.
This recipe is an original creation inspired by classic Bacon and Egg Breakfast Wraps flavors. All ingredient ratios and instructions are independently developed.