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Baked Scrambled Egg Wraps

I love scrambles, but when you're entertaining, it is just too time consuming. So I came up with this baked egg dish. Now I can enjoy the "scramble" without scrambling around the kitchen when company's here. —Darlyn Pfeiffer, Reeseville, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    12 servings


  • 1 pound small red potatoes, cooked and cubed
  • 3 ounces cream cheese, cubed
  • 1/2 pound bacon strips, cooked and crumbled
  • 2 plum tomatoes, seeded and chopped
  • 2 cups shredded mozzarella and provolone cheese blend, divided
  • 12 large eggs
  • 1/4 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (8 inches)
  • 3 medium ripe avocados, peeled and cubed
  • Optional topings: sour cream, salsa and fresh basil


  • In a greased 13x9-in. baking dish, layer the potatoes, cream cheese, bacon and tomatoes. Sprinkle with 1 cup cheese. In a large bowl, whisk the eggs, cream, salt and pepper until well blended. Pour over top.
  • Bake at 350° for 30 minutes; sprinkle with remaining cheese. Bake until set, 10-15 minutes. Serve warm in tortillas with avocados. If desired, serve with toppings.

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