Cheesy Bacon Egg Breakfast Wrap (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large flour tortillas
02 -
6 large eggs
03 -
60 ml milk
04 -
1 cup (100 g) shredded cheese (cheddar, mozzarella, or blend)
05 -
8 strips bacon
06 -
1 tablespoon (15 ml) butter or oil
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon ground black pepper
→ Optional Toppings
09 -
1 small avocado, sliced
10 -
120 ml diced tomatoes
11 -
hot sauce, to taste
# Instructions:
01 -
Preheat a skillet over medium heat. Add bacon strips and cook, turning occasionally, until evenly crispy. Transfer to a plate lined with paper towel to drain excess fat.
02 -
In a mixing bowl, whisk together eggs, milk, salt, and pepper until fully combined. Heat a non-stick pan over low heat, add butter or oil, and pour in the egg mixture. Stir gently with a spatula until the eggs are softly set and remain creamy.
03 -
Lay each tortilla flat on a clean surface. Sprinkle 25 grams of shredded cheese down the center of each tortilla. Distribute scrambled eggs evenly, followed by 2 strips of crispy bacon per wrap. Add avocado slices or diced tomatoes if desired.
04 -
Fold in the sides of the tortilla over the filling, then roll tightly from the bottom to securely enclose the ingredients.
05 -
For added texture, heat a clean skillet over medium. Place each wrap seam-side down and toast 1–2 minutes per side until golden brown and cheese has melted.
# Notes:
01 -
Warming the wraps in the skillet after assembly enhances flavor and prevents them from becoming soggy.