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Bacon ‘n’ Egg Wraps

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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.
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Ingredients

  • 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

Directions

  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.

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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Reviews

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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.

  • WendyHewitt
    Jun 2, 2008

    No comment left

  • DorothyHaller
    May 10, 2008

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