Cheesy Bacon Egg Breakfast Wrap (Print Version)
# Ingredients:
→ Base
01 -
4 large flour tortillas
02 -
6 large eggs
03 -
¼ cup milk
04 -
1 cup shredded cheese (cheddar, mozzarella, or mix)
05 -
8 strips of bacon
06 -
1 tablespoon butter or oil
07 -
½ teaspoon salt
08 -
¼ teaspoon pepper
→ Optional Toppings
09 -
1 small avocado, sliced
10 -
½ cup diced tomatoes
11 -
Hot sauce to taste
# Instructions:
01 -
Heat a skillet over medium heat. Cook bacon strips until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain excess grease.
02 -
In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat a non-stick pan over low heat, add butter or oil, and pour in the egg mixture. Stir gently with a spatula, cooking slowly to create soft, fluffy curds.
03 -
Lay each tortilla flat on a clean surface. Sprinkle about ¼ cup of shredded cheese in the center of each tortilla. Add ¼ of the scrambled eggs (about 1½ eggs per wrap) and 2 strips of crispy bacon. If desired, add avocado slices or diced tomatoes.
04 -
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to create a secure wrap.
05 -
For extra flavor and crispiness, place the wrap seam-side down in a skillet over medium heat. Toast for 1–2 minutes on each side until golden brown and the cheese is melted.
# Notes:
01 -
For fluffier eggs, whisk the milk thoroughly into the egg mixture before cooking.
02 -
These wraps can be made ahead and refrigerated for up to 2 days or frozen for quick breakfasts.