There's nothing quite like starting your morning off with a warm, hearty Bacon and Egg Breakfast Wrap. It's the perfect mix of fluffy scrambled eggs, crispy bacon pieces, and melty cheese, all wrapped up like a little present in a soft flour tortilla. Perfect for busy mornings and meal prep, this recipe gives you 2 breakfast wraps but you can easily double it to make more! Wether you keep it classic with just bacon and eggs, or mix it up with fun add-ins, this bacon breakfast wrap is the best way to start any day.
My husband is obsessed with any version of a breakfast wrap or burrito, so any chance he has to order one when were out, or make one at home, he will take! As a breakfast lover myself, I was thinking about how I needed a classic Bacon and Egg Breakfast Wrap on the blog and decided to whip this up for him to try. Needless to say he was thrilled with this taste-test!
My favorite things about this breakfast bacon wrap- it is incredibly easy to make, and it's one of those breakfasts where you can really make it your own & add things you love- like extra veggies, different breakfast meats, and really any cheese your heart desires (which more me, is all cheese). These breakfast wraps are also perfect for meal prepping since they reheat so easily- I always make some extra and grab one for a quick meal on my way to the office.
If you love breakfast wraps like my husband does, be sure to try my high-protein breakfast burrito, and my potato breakfast burrito (fondly made in honor of our favorite burritos in Charlotte, NC- Rhino Market)!
ingredients you will need
- eggs- you can add more or less egg if you want extra protein in your wraps! I like to do about 2 eggs per wrap.
- bacon- regular bacon works great here, but feel free to swap it for another breakfast meat that you enjoy, or skip the meat entirely.
- onion
- milk
- salt & pepper
- wraps- I used large flour tortillas for this recipe, think quesadilla-sized wraps. If you want to add extra eggs & add ins, you could bigger and make these in burrito-size wraps. Or go smaller and make breakfast tacos!
- cheese
add-ins that I love
The best part about recipes like these is that they are super customizable- feel free to add in anything you love, or keep it simple with just bacon, eggs, and cheese.
- peppers or tomato- red bell peppers or diced tomatoes cooked with the onions in this recipe would be amazing to add in here.
- spinach- mix the spinach into the scrambled eggs to wilt it.
- avocado slices- adds a touch of creaminess to your wrap.
- jalapeños or hot sauce- for my friends who like a bit of heat!
- beans- something about a black or refried bean in a breakfast burrito just instantly transports me to my days in San Diego! A classic southwest twist.
- salsa or pico de gallo- speaking of southwest vibes, I love adding pico to my breakfast wraps for some extra freshness.
- breakfast sausage or diced ham
- cheese- instead of classic cheddar, try pepper jack or gouda for a twist. You could also spread an herbed goat cheese on the tortilla.
How to make
after prepping all ingredients, layer them on warmed up flour tortillas.
add scrambled eggs on top and fold tightly into burritos.
toast the breakfast wraps seam side down, then flip to get a golden brown crust.
Making breakfast wraps is super easy and believe me, I am all about going the easy route on mornings that I am short on time.
- start by prepping all the add-ins of your wrap- cook the bacon, the onions, and the scrambled eggs. I do this all in one pan to save on doing more dishes later.
- after warming your tortillas (makes them easier to fold), layer the cheese, bacon, onions, and eggs evenly over top of each and then carefully fold them into burritos.
- I always like to toast mine in the pan again, so place them seam side down and cook for a few minutes until they turn golden brown on each side. This gives them that little crunchy bite on the outside!
Such an easy breakfast to whip up for yourself and have one leftover, or make for you and your bestie! You can also double the recipe to have extra wraps for easy some meal prep.
What's the best way to cook bacon for breakfast wraps?
For this recipe, since we only need to make a few pieces of bacon, I recommend cooking them on the stovetop over medium heat until they reach your desired crispiness.
If you are doubling or even tripling this recipe, I would recommend making your bacon in the oven! It's so easy and doesn't make quick a big of a mess than the stove top does. I always use this method when making a larger batch of bacon.
Just preheat the oven to 400 F. Line the bacon on a tinfoil-lined baking sheet and bake in the oven for 13-18 minutes, or until crispy. Remove and let the bacon drain on a paper towel-lined plate!
Storage and Reheating
After letting your extra wraps cool completely, store in an airtight container or wrap with plastic wrap and place in the fridge. When ready to eat, heat it up in the microwave until warm.
These bacon breakfast wraps can be frozen for up to 2 months. To defrost, place them in the fridge overnight or let them sit at room temperature and then reheat.
Want to try more egg recipes?
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Homemade Bacon and Egg Breakfast Wraps
Ingredients
- 4 slices bacon
- ¼ yellow onion diced
- 4 eggs lightly beaten
- 2 tablespoon milk
- salt & pepper to taste
- 1 tablespoon butter
- 2 soft flour tortillas
- ½ cup shredded cheese
Instructions
- In a large skillet, fry bacon over medium heat until crispy, about 8-10 minutes. Remove from the skillet and place on a paper towel-lined plate.4 slices bacon
- Remove most of the fat from the skillet, leaving some to cook the onions in. Cook onions over medium heat until translucent, about 4-5 minutes.¼ yellow onion
- Whisk together the eggs and milk until combined.4 eggs, 2 tablespoon milk, salt & pepper
- Heat a pan with butter over medium heat, add eggs, and scramble until cooked through. Season with salt and pepper to taste.1 tablespoon butter
- Warm each tortilla for 15-20 seconds for easy wrapping. Lay each warm tortilla on a flat surface and add half of each the cheese, bacon, onions, and the scrambled eggs.2 soft flour tortillas, ½ cup shredded cheese
- Fold and roll into tight burritos. Place them seam side down back into the fry pan, toasting for 2 minutes each side, or until golden brown.
Nutrition
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