These bacon and egg breakfast wraps are a delicious and satisfying way to start the day.
Loaded with fluffy, cheesy scrambled eggs and topped with perfectly crispy bacon, every bite is comfort food at its best.
It’s a satisfying, protein-packed breakfast perfect for meal prep and busy mornings – and you can even take them on the go!
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Why You’ll Love This Bacon and Egg Breakfast Wrap
Quick and Convenient : This bacon and egg breakfast wrap is ready in under 15 minutes. Meal-Prep Marvel: Prepare a batch of these wraps in advance and simply reheat them for a fuss-free, satisfying breakfast throughout the week. Customizable Cravings: It starts with cheesy bacon and eggs, but you can really go wild with these babies! Add jalapeños, tomatoes, fried mushrooms, Sriracha, spinach, onions…you name it!
Ingredients
Bacon : Smoky, crispy strips of bacon add a savory, salty crunch to the wraps. Choose thick-cut for extra meaty flavor.
Large Eggs : Farm-fresh eggs provide the protein-packed base for the fluffy scrambled filling. Beat well for the lightest texture.
Half & Half : A splash of creamy dairy makes the scrambled eggs luxuriously rich and soft.
Salt and Pepper : To enhance all the flavors. Season the eggs before scrambling, and then add more as needed.
Butter : Melted butter ensures the eggs cook up moist and prevents sticking.
Shredded Cheddar Cheese : Sharp, tangy cheddar cheese sprinkled over the warm eggs to melt into gooey goodness. Shred it yourself for the best taste and texture.
Flour Tortillas : Choose 8-inch flour tortillas. They’re soft, easy to find, and not too big.
How to Make Bacon and Egg Breakfast Wrap
Not only are these ideal for a quick, mid-week breakfast, they also make a great brunch dish for feeding a crowd.
Set up an assembly line and let everyone customize their own wrap with their favorite fillings.
Even made in bulk, the steps are simple:
- COOK BACON: Cook the bacon to your desired crispiness. Set aside. 2. SCRAMBLE EGGS: Mix the eggs with the half & half, salt, and pepper, then scramble until soft. 3. WARM TORTILLAS: Warm the tortillas in the microwave for 10-15 seconds until pliable. 4. ASSEMBLE WRAPS: Lay out tortillas and evenly divide scrambled eggs, cheese, and bacon between them. Fold and roll the wraps. 5. OPTIONAL CRISP: Cook wraps seam-side down in a skillet for 1-2 minutes per side until golden brown . 6. SERVE: Cut wraps in half and serve immediately, or wrap in foil to enjoy on the go.
Tips For the Best Bacon and Egg Breakfast Wrap
These wraps have quickly become a new favorite in my breakfast rotation.
They’re filling, delicious, and easy to customize with whatever ingredients I have on hand.
Check out these tips, and yours will be scrumptious too!
Whisk well. Thoroughly whisk the eggs with half & half, salt and pepper to ensure a fluffy, well-seasoned scramble.
Soft scramble. Keep an eye on the eggs and only cook them over low-medium heat. That way, they’ll be soft and set in no time.
Fold tightly. Fold in the sides first, then roll up tightly from the bottom to keep the fillings secure.
Swap the protein. Skip the bacon and use turkey bacon or breakfast sausage instead. Or use bacon and sausage to make it a real feast!
Cheese options. Try using pepper jack, Monterey jack, or a Mexican cheese blend in place of the cheddar for variety.
Make them bulky. Fry up some hashbrowns and layer them into the wraps for an extra hearty breakfast.
Extras. Add cooked veggies, spinach, onions, pepper, sliced avocado, salsa, hot sauce, or sour cream.
How to Store
If you’re looking to shake up your morning routine, you’ve got to try these bacon and egg breakfast wraps
They’re tasty, filling, and great for meal prepping – I can make a batch on the weekend and have grab-and-go breakfasts all week.
Here’s how to store them so they stay fresh:
To Store: Cool the wraps and wrap them tightly in foil. Keep in the fridge for 3-4 days. To Freeze: Assemble the wraps and double-wrap them in foil. Freeze for up to 3 months. To Reheat: Warm chilled wraps in the microwave for 60-90 seconds, or in the oven (wrapped in foil) at 350°F for 10-15 minutes. Reheat frozen wraps in the microwave, wrapped in a damp paper towel, in 30-second intervals until hot.
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Bacon and Egg Breakfast Wrap
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Loaded with fluffy, cheesy scrambled eggs and topped with perfectly crispy bacon, these bacon and egg breakfast wraps are comfort food at its best.
Ingredients
- 8 slices bacon
- 8 large eggs
- 1/4 cup half & half
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2-3 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 4 (8-inch) flour tortillas
Instructions
- Cook the bacon in a skillet or in the oven to the desired level of crispiness. Set aside.
- In a medium bowl, whisk the eggs, half & half, salt, and pepper until well combined.
- 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. Take the skillet off the heat.
- While the eggs cook, warm the tortillas in the microwave for 10-15 seconds until pliable.
- To assemble, lay out the tortillas on a clean work surface. Divide the scrambled eggs evenly between them, spooning the eggs in a line across the center of each tortilla. Top the eggs with the cheddar cheese and two strips of bacon each.
- Fold in the two sides of each tortilla over the filling, then roll up tightly from the bottom to form a burrito shape.
- Optional: 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.
- Cut the breakfast wraps in half and serve immediately. You can also wrap them in foil to take them on-the-go.
Notes
Swap the protein. Skip the bacon and use turkey bacon or breakfast sausage instead. Or use bacon and sausage to make it a real feast!
Cheese options. Try using pepper jack, Monterey jack, or a Mexican cheese blend in place of the cheddar for variety.
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