The Hangover Breakfast Wrap
The Hangover Breakfast Wrap
Ingredients
For the Wrap
- 4 large flour tortillas
- 2 avocado, halved, pitted, and sliced
For the Fillings
- 8 frozen hash browns
- 2 cups shredded cheddar cheese
- 8 large eggs
- 8 slices microwaveable bacon, cooked and crumbled
- 1/4 cup cottage cheese, (optional, for eggs)
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon vegetable oil, as needed, for cooking eggs and searing wraps
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 8 frozen hash browns on the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 2
While hash browns are cooking, grate 2 cups of cheddar cheese and set aside. Cook 8 slices of microwaveable bacon according to package directions until crispy, then crumble and set aside.
⏱️ 5 min
- 3
Crack 8 large eggs into a medium bowl. Add 1/4 cup of cottage cheese (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk with a fork until well combined.
⏱️ 3 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour the whisked eggs into the skillet. As the eggs begin to set, sprinkle 1/2 cup of the shredded cheddar cheese over them, followed by 1/2 of the crumbled bacon. Scramble until the eggs are cooked through but still moist. Remove from heat.
⏱️ 7 min
- 5
Lay out 4 large flour tortillas on a clean surface. For each tortilla, sprinkle 1/4 cup of shredded cheddar cheese down the center. Arrange several slices of avocado over the cheese.
⏱️ 3 min
- 6
Divide the cooked egg mixture evenly among the four tortillas, placing it on top of the avocado and cheese. Sprinkle the remaining 1/2 of the crumbled bacon over the egg mixture.
⏱️ 2 min
- 7
Once the hash browns are ready, place 2 hash browns on top of the egg mixture in each tortilla. Sprinkle another 1/4 cup of shredded cheddar cheese over the hash browns in each wrap.
⏱️ 2 min
- 8
To wrap, fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom, tightly roll the tortilla upwards to create a compact wrap. Ensure the filling is securely enclosed.
⏱️ 3 min
- 9
Heat a large flat griddle pan or non-stick skillet over medium heat. Place the wrapped burritos seam-side down on the hot griddle. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is melted.
⏱️ 10 min
- 10
Remove the wraps from the griddle, place them on a cutting board, and cut each wrap in half diagonally before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Hangover Breakfast Wrap
For the Wrap
- 4 large flour tortillas
- 2 avocado, halved, pitted, and sliced
For the Fillings
- 8 frozen hash browns
- 2 cups shredded cheddar cheese
- 8 large eggs
- 8 slices microwaveable bacon, cooked and crumbled
- 1/4 cup cottage cheese, (optional, for eggs)
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon vegetable oil, as needed, for cooking eggs and searing wraps
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 8 frozen hash browns on the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 2
While hash browns are cooking, grate 2 cups of cheddar cheese and set aside. Cook 8 slices of microwaveable bacon according to package directions until crispy, then crumble and set aside.
⏱️ 5 min - 3
Crack 8 large eggs into a medium bowl. Add 1/4 cup of cottage cheese (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk with a fork until well combined.
⏱️ 3 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour the whisked eggs into the skillet. As the eggs begin to set, sprinkle 1/2 cup of the shredded cheddar cheese over them, followed by 1/2 of the crumbled bacon. Scramble until the eggs are cooked through but still moist. Remove from heat.
⏱️ 7 min - 5
Lay out 4 large flour tortillas on a clean surface. For each tortilla, sprinkle 1/4 cup of shredded cheddar cheese down the center. Arrange several slices of avocado over the cheese.
⏱️ 3 min - 6
Divide the cooked egg mixture evenly among the four tortillas, placing it on top of the avocado and cheese. Sprinkle the remaining 1/2 of the crumbled bacon over the egg mixture.
⏱️ 2 min - 7
Once the hash browns are ready, place 2 hash browns on top of the egg mixture in each tortilla. Sprinkle another 1/4 cup of shredded cheddar cheese over the hash browns in each wrap.
⏱️ 2 min - 8
To wrap, fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom, tightly roll the tortilla upwards to create a compact wrap. Ensure the filling is securely enclosed.
⏱️ 3 min - 9
Heat a large flat griddle pan or non-stick skillet over medium heat. Place the wrapped burritos seam-side down on the hot griddle. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is melted.
⏱️ 10 min - 10
Remove the wraps from the griddle, place them on a cutting board, and cut each wrap in half diagonally before serving immediately.
⏱️ 1 min