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Bacon 'n' Egg Wraps

 Bacon 'n' Egg Wraps
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Pour over vegetables in the skillet. Sprinkle with cheese and bacon.
  • Cook and stir gently over medium heat until the eggs are completely
  • set.
  • Spoon 1/2 cup down the center of each tortilla; fold sides over
  • filling. Serve with salsa if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 664 calories, 38 g fat (20 g saturated fat), 350 mg cholesterol, 1,438 mg sodium,

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Bacon 'n' Egg Wraps (continued)

Nutritional Facts: 39 g carbohydrate, 7 g fiber, 32 g protein.