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:
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.
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!
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.
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.