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Breakfast wraps with scrambled eggs, bacon, and melted cheese cut in half on a white plate
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5 from 10 votes

Breakfast Wraps

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 wraps

Ingredients

For the Wraps

  • 4 large flour tortillas 10-inch size
  • 6 large eggs
  • 6 slices bacon
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter
  • salt and pepper to taste

Optional Add-Ins

  • 1/4 cup diced tomatoes
  • 1 avocado sliced
  • 1 handful fresh spinach
  • 2 tablespoons salsa for serving

Instructions

  • Cook the bacon in a large skillet over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
  • Whisk the eggs in a bowl and season with salt and pepper.
  • Melt the butter in the same skillet over medium-low heat. Pour in the eggs and stir gently with a spatula, pushing curds from the edges to the center, until just set but still slightly wet. Remove from heat immediately.
  • Warm each tortilla in a dry skillet for about 30 seconds per side until pliable.
  • Place a warm tortilla on a flat surface. Spoon a quarter of the scrambled eggs down the center. Top with crumbled bacon and a generous handful of shredded cheddar cheese.
  • Fold in the left and right sides of the tortilla, then roll up tightly from the bottom.
  • Place the wrap seam-side down in a hot skillet and cook for about 1 minute per side until golden and sealed.
  • Repeat with remaining tortillas and filling. Cut in half diagonally and serve immediately.

Notes

For the fluffiest eggs, cook them low and slow and remove from heat while they still look slightly wet. They will continue cooking from residual heat. These wraps freeze well — wrap individually in foil and reheat from frozen in the oven at 375°F for 15 to 20 minutes.