Tasty Bacon Egg Cheese Wrap

This tasty bacon egg wrap will change your mornings without much work but tons of taste. The mix of soft eggs, crunchy bacon, and gooey cheese tucked in a warm tortilla makes a perfect grab-and-go breakfast when you're rushing or just want to enjoy a laid-back weekend meal.

I came up with this wrap during an extra busy week when my family needed something quick to eat on their way out. Now my teens ask for these before heading to school and even pack extra ones in their lunchboxes.

Ingredients

• Burrito-sized flour tortillas: Go for the big ones so they're easier to wrap and won't tear with all the fillings
• Eggs: Grab fresh large ones for the softest scramble
• Milk: Just a dash makes your eggs amazingly soft
• Shredded cheese: Cheddar mixed with monterey jack melts perfectly and tastes great
• Bacon: The thick kind gives you bigger bites but normal bacon works just fine
• Butter: Makes eggs taste better than using cooking spray
• Salt and pepper: Basic seasonings that boost flavor without going overboard
• Optional toppings: Avocado gives a smooth texture while tomatoes add a fresh pop

Step-by-Step Instructions

Cook the Bacon:

Start with bacon in a cold pan then turn the heat to medium. This slowly melts the fat giving you perfectly crispy strips without burning. Cook around 10 minutes, turning now and then until they're as crisp as you like. Move them to paper towels but keep about a tablespoon of the bacon grease in the pan for your eggs.

Scramble the Eggs:

Mix eggs, milk, salt and pepper in a bowl until well blended with no white streaks. The milk makes the eggs extra soft. Pour this mix into the pan with bacon fat using low heat. With a silicone spatula, slowly pull eggs from the sides to the middle so uncooked parts can flow out. Keep doing this gentle folding until eggs look mostly set but still shiny. Take them off the heat while slightly undercooked since they'll finish cooking from their own heat.

Prepare the Tortillas:

Warm your tortillas in the microwave for 15 seconds or quickly heat each side in a dry pan. This makes them bendy and stops them from breaking when you fold them. Put them on a clean counter and right away sprinkle plenty of cheese in the middle of each one. The warmth will start to melt the cheese, creating a barrier that keeps the tortilla from getting soggy.

Assemble the Wraps:

Share the eggs equally between the four tortillas, putting them right on top of the cheese. Break the bacon strips in half and lay them over the eggs. Add any extras like avocado or tomatoes in a straight line down the middle of each wrap.

Wrap and Seal:

Fold the bottom third of each tortilla up over the filling. Then fold both sides toward the middle making an envelope shape. Keep rolling from the bottom while keeping the sides tucked until you have a tight tube. Place it with the seam down to keep it closed.

Toast for Extra Crispness:

Heat an empty pan over medium-low. Place your wrap with the seam down and press lightly with a spatula. Cook for a minute and a half until golden and crispy, then flip and do the same on the other side. This gives you a nice crunch outside and fully melts the cheese inside.

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The bacon really makes this wrap special. I found that cooking it until super crispy creates an awesome contrast with the soft eggs. My family now compares all breakfast wraps to this one, and nothing from fast food places even comes close to our homemade version.

Make Ahead and Storage

These wraps work great for meal prep. After you put them together but before toasting, wrap each one tightly in foil and keep in the fridge up to 3 days. To warm them up, take off the foil and microwave for 1 minute or for a crispy outside, unwrap and heat in a 350°F oven for 10 minutes. If you want to keep them longer, freeze the wrapped burritos flat first, then put them in a freezer bag where they'll stay good for up to 1 month. Let them thaw in the fridge overnight before heating.

Easy Customizations

You can switch up this basic recipe in so many ways. Throw in cooked peppers and onions for southwest flavors. Add some hash browns or breakfast potatoes to make it heartier. Try turkey bacon or veggie alternatives for something lighter. Play around with different cheeses like pepper jack for some kick or goat cheese for tangy flavor. For extra zing, mix some hot sauce or salsa into your eggs before cooking.

Serving Suggestions

Enjoy these wraps with some fresh fruit for a complete breakfast. Cut them diagonally to make them look fancy when you have friends over. For a fun family meal, set out all ingredients in separate bowls and let everyone create their own custom wrap. They also go really well with a small side salad if you're having breakfast foods for dinner.

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Kick off your day with this super yummy and flexible breakfast wrap. Make your mornings easier without giving up on great taste!

Frequently Asked Questions

→ Can I prepare these wraps in advance?

Definitely! Just put them together, wrap each one in foil, and keep in the fridge for up to 2 days. When you're ready to eat, take off the foil and pop in the microwave for 1-2 minutes or warm them in a 350°F oven for 10-15 minutes if you want them crispier.

→ What cheese works best in these wraps?

Sharp cheddar gives you that classic rich flavor that goes great with eggs and bacon. If you want super melty cheese, go with mozzarella. Can't decide? Use both! Other tasty options are pepper jack if you like a kick or Monterey Jack for something more mellow.

→ How can I make a lighter version of these wraps?

Go for whole wheat tortillas instead of white ones, swap regular bacon for turkey bacon, throw in extra veggies like spinach or bell peppers, use just egg whites or mix whole eggs with whites, and pick reduced-fat cheese instead of full-fat.

→ Is it okay to freeze these breakfast wraps?

You bet! Wrap each one snugly in parchment paper first, then aluminum foil. They'll keep in the freezer for up to 1 month. To heat up, take off the foil but keep the parchment on, and microwave for 2-3 minutes, turning it over halfway. Want it crispy? Finish it off in a pan for about a minute on each side.

→ What other stuff can I add to these wraps?

Lots of things work great! Try cooked mushrooms, bell peppers, spinach, slowly cooked onions, hash browns, black beans, salsa, guacamole, different meats like ham or sausage, and fresh herbs such as chives or cilantro.

→ Why do my eggs get tough when I reheat my wrap?

Eggs tend to get rubbery when they're heated too much. Try warming at 70% power in your microwave or use a lower heat in your oven. Another trick is to cook your eggs slightly less than normal if you know you'll be reheating the wraps later.