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Bacon 'n' Egg Wraps Recipe
Bacon 'n' Egg Wraps Recipe photo by Taste of Home

Bacon 'n' Egg Wraps Recipe

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The zip from salsa will wake up your taste buds when you bite into this hearty handheld meal on-the-go. "It makes a quick and very filling breakfast," assures Sharonda Baker of Joliet, Illinois.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 medium onion, chopped
  • 3/4 cup chopped green pepper
  • 1 tablespoon butter
  • 5 eggs
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 4 flour tortillas (10 inches), warmed
  • Salsa, optional

Nutritional Facts

1 serving (1 each) equals 664 calories, 38 g fat (20 g saturated fat), 350 mg cholesterol, 1438 mg sodium, 39 g carbohydrate, 7 g fiber, 32 g protein.


  1. In a large nonstick skillet, saute onion and green pepper in butter until tender. In a large bowl, beat the eggs, milk, salt and pepper.
  2. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set.
  3. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired. Yield: 4 servings.
Originally published as Bacon 'n' Egg Wraps in Quick Cooking September/October 2000, p12

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Reviewed Jun. 19, 2012

"I've made this recipe a couple times and my family loves it! I find it to be way too much cheese, however. Next time, I will probably halve the cheese. Would also be good with diced ham instead of bacon!"

Reviewed May. 19, 2011

"easy to make. delicious to eat. what more can you ask for? not an every day dish to be sure - a bit too rich for that -but an "I love you" food offering..."

Reviewed Dec. 1, 2008

"I added chorizo instead of bacon. I loved the results."

Reviewed May. 10, 2008

"If you add water instead of milk to the eggs, you will have a fluffioer omelet."

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