Speedy Bacon and Egg Wraps
Speedy Bacon and Egg Wraps
Ingredients
For the Wraps
- 8 slices bacon, thick-cut
- 8 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 4 flour tortillas, large (8-10 inch)
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Place the bacon slices in a large skillet or frying pan. Cook over medium heat, turning occasionally, until crispy and browned, about 5 to 7 minutes. Remove the bacon from the pan and place on a plate lined with paper towels to drain excess grease. Reserve 1 tablespoon of bacon grease in the pan, or discard and add butter.
⏱️ 7 min
- 2
While the bacon cooks, crack the eggs into a medium bowl. Add salt and pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min
- 3
Return the skillet to medium-low heat. If you discarded the bacon grease, add the butter and let it melt. Pour the whisked eggs into the skillet. As the eggs begin to set, gently push them from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and stirring until the eggs are fully cooked but still soft and fluffy, about 3 to 4 minutes.
⏱️ 4 min
- 4
Warm the flour tortillas. You can do this by placing them directly over a gas burner for a few seconds per side, or in a dry skillet over medium heat for about 30 seconds per side, or microwave them for 15-20 seconds until pliable.
⏱️ 2 min
- 5
To assemble the wraps, lay each warm tortilla flat. Divide the scrambled eggs evenly among the tortillas, placing them slightly off-center. Crumble the cooked bacon over the eggs, then sprinkle with shredded cheddar cheese.
⏱️ 3 min
- 6
Fold in the sides of each tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Bacon and Egg Wraps
Ingredients
For the Wraps
- 8 slices bacon, thick-cut
- 8 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 4 flour tortillas, large (8-10 inch)
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Place the bacon slices in a large skillet or frying pan. Cook over medium heat, turning occasionally, until crispy and browned, about 5 to 7 minutes. Remove the bacon from the pan and place on a plate lined with paper towels to drain excess grease. Reserve 1 tablespoon of bacon grease in the pan, or discard and add butter.
⏱️ 7 min - 2
While the bacon cooks, crack the eggs into a medium bowl. Add salt and pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min - 3
Return the skillet to medium-low heat. If you discarded the bacon grease, add the butter and let it melt. Pour the whisked eggs into the skillet. As the eggs begin to set, gently push them from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and stirring until the eggs are fully cooked but still soft and fluffy, about 3 to 4 minutes.
⏱️ 4 min - 4
Warm the flour tortillas. You can do this by placing them directly over a gas burner for a few seconds per side, or in a dry skillet over medium heat for about 30 seconds per side, or microwave them for 15-20 seconds until pliable.
⏱️ 2 min - 5
To assemble the wraps, lay each warm tortilla flat. Divide the scrambled eggs evenly among the tortillas, placing them slightly off-center. Crumble the cooked bacon over the eggs, then sprinkle with shredded cheddar cheese.
⏱️ 3 min - 6
Fold in the sides of each tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.
⏱️ 2 min