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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 medium onion, chopped
  • 3/4 cup chopped green pepper
  • 1 tablespoon butter
  • 5 large eggs
  • 1 tablespoon whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 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.
Nutrition Facts
1 each: 664 calories, 38g fat (20g saturated fat), 350mg cholesterol, 1438mg sodium, 39g carbohydrate (4g sugars, 7g fiber), 32g protein.
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Average Rating:
  • gunslinger
    Apr 19, 2020

    Something a little different for breakfast. Very easy and delicious!

  • kskmama
    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!

  • Shoes58
    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...

  • strongkat
    Dec 1, 2008

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

  • DorothyHaller
    May 10, 2008

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