Bacon Egg Breakfast Wrap - Weekend at the Cottage

Bacon Egg Breakfast Wrap

Ingredients

Directions

  1. Melt butter on medium heat in a medium-sized skillet.
  2. Add the eggs and scramble gently.
  3. Place the tortillas onto your work surface and divide the scrambled eggs between the two, placing the eggs across the centre of the tortilla.
  4. Add 2 strips of bacon onto each stack of eggs.
  5. Divide the chopped tomatoes between the two. Do the same with the grated cheddar cheese. Add salt and pepper to taste.
  6. Tuck the sides of the tortillas in and roll up to form a tight roll.
  7. Transfer to a griddle and warm until cheese melts, about 8 to 10 minutes. Cut in half and serve.
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Bacon Egg Breakfast Wrap

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Soft tortillas filled with scrambled eggs, crispy bacon, tomato and cheddar…

  • clock icon
    15 MIN
  • 2 SERVINGS
Bacon Egg Breakfast Wrap

This easy idea for our BACON EGG BREAKFAST WRAP can be all yours in just a few simple steps. 

What’s not to love about a great-tasting breakfast meal idea that’s easy to make and gets everyone running to the table in record time? We’re so sure you’ll love it, we’re suggesting you PIN this recipe to a favourite board, BOOKMARK the page and SHARE it with friends.

Now, let me just say, this idea is so fabulous we know you’ll be experimenting with different fillings, just as we did. With the scrambled eggs as the base, feel free to add in different veggies, proteins, cheeses and sauces to suit your taste. We also created a GREEK BREAKFAST WRAP as well as a SPANISH version. Give them a try too!

Here are a few things to remember when you go to make BACON EGG BREAKFAST WRAPS  at home:

Ingredients for Bacon Egg Breakfast Wrap

INSIDE

The photograph of the ingredients you’ll need to make this says it all – so not complicated. There’s room for play with the tortillas as there are so many varieties available these days. Whether plain, multi-grain, whole wheat or gluten-free, it’s the large soft tortillas that work best.

Soft scrambled eggs

EGGS

We suggest using farm-fresh, extra-large organic eggs for this recipe, if you can find them – they always taste so wonderful. Go for a soft scramble when cooking them since they’ll spend a bit of time wrapped up in the sandwich before grilling. If you’d like, you can also add a few tablespoons of 18 or 35% cream when you whisk up the eggs for an even creamier texture. Fabulous!

Filled the soft flour tortillas

FILL ‘ER UP

Although the instructions further down in this post detail the assembly of wrap, don’t stress about the order; as long as everything makes it in, you’ll be fine. One thing worth mentioning though is the rolling up of the breakfast sandwich. Tuck those edges in and roll everything up as tight as possible. This keeps everything tucked within when you go to the griddle.

The breakfast wraps on the griddle

GRIDDLE WORKS

We use a favourite GRIDDLER for this recipe and have provided Amazon links to purchase below. You can also warm the sandwiches up in a large skillet, turning the wrap every minute or so to toast up all the sides.

Bacon Egg Breakfast Wrap

Let’s say breakfast brought you here, and you’d like to serve these wraps with other delicious treats? Try our HEALTHY FRUIT SALAD and our GLUTEN-FREE GRANOLA. Both are wonderful.

What a stellar concept, right? Scramble a few eggs, cook off some bacon and before you know it, you’ll be wrapping up a delicious BACON EGG BREAKFAST WRAP that everyone loves.

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Bacon Egg Breakfast Wrap

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Bacon Egg Breakfast Wrap

Ingredients

  • 1 tablespoon butter
  • 4 eggs, room temperature, lightly beaten
  • 4 strips of bacon, cooked
  • 1 field tomato, seeded and diced
  • ¼ cup cheddar cheese, grated
  • 2 soft flour tortillas
  • salt and pepper to taste

Directions

  1. Melt butter on medium heat in a medium-sized skillet.
  2. Add the eggs and scramble gently.
  3. Place the tortillas onto your work surface and divide the scrambled eggs between the two, placing the eggs across the centre of the tortilla.
  4. Add 2 strips of bacon onto each stack of eggs.
  5. Divide the chopped tomatoes between the two. Do the same with the grated cheddar cheese. Add salt and pepper to taste.
  6. Tuck the sides of the tortillas in and roll up to form a tight roll.
  7. Transfer to a griddle and warm until cheese melts, about 8 to 10 minutes. Cut in half and serve.

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