Bacon Egg Breakfast Wrap Recipe

I’m sharing Breakfast Wraps made with soft tortillas stuffed with scrambled eggs, crispy bacon, tomato and cheddar to spark ideas for your next morning menu.

I love how a Bacon Egg Breakfast Wrap looks like breakfast homework but tastes like a small rebellion. Crispy bacon meets soft scrambled eggs in every bite, and somehow that contrast keeps pulling me back for another one.

I catch myself wondering if a tiny tweak would make it legendary, then I decide not to mess with it and just enjoy the moment. Sometimes I eat it on the go, sometimes I pretend it was gourmet, either way it hits that spot between lazy and deliberate.

This is my kind of quick Bacon Eggs Breakfast thing, messy and totally worth it.

Ingredients

• Bacon gives salty smoky fat and protein, not the healthiest but so craveable.
• Eggs pack protein vitamin D and choline, keeps you full for hours.
• Flour tortilla adds soft carbs and calories easy to fold and warm.
• Cheddar brings melty richness calcium and fat, adds sharp savory flavor.
• Tomato gives a fresh bright tang, vitamin C and some fiber.
• Green onion adds oniony bite mild crunch and herbal freshness optional.
• Butter or oil adds rich flavor and helps cook eggs, lots of fat.
• Hot sauce or salsa gives heat and acidity, lifts flavors, low calories.

Ingredient Quantities

• 4 large flour tortillas, 8 inch
• 6 to 8 slices bacon, regular or thick cut
• 4 large eggs
• 2 tbsp whole milk or water
• 1 tbsp butter or neutral oil
• 1 cup shredded sharp cheddar cheese, about 4 oz
• 1 medium tomato, seeded and diced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped green onion or chives, optional
• Hot sauce or salsa for serving, optional

How to Make this

1. Cook the bacon: heat a large skillet over medium, add 6 to 8 slices bacon and cook until crispy, flipping now and then, 6 to 10 minutes depending on thickness; transfer to paper towels to drain and crumble or leave whole. Reserve a tablespoon of the bacon fat in the pan, pour off the rest, or wipe clean if you prefer no bacon fat.

2. Whisk the eggs: crack 4 large eggs into a bowl, add 2 tablespoons whole milk or water, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, beat until combined and a little frothy — don’t overbeat.

3. Scramble the eggs: return the skillet to medium-low, add 1 tablespoon butter or neutral oil (use the reserved bacon fat instead if you kept it), pour in the egg mixture and let sit a few seconds, then stir gently with a spatula forming soft curds; cook until slightly underdone because they’ll keep cooking off the heat.

4. Add cheese and finish: sprinkle in 1 cup shredded sharp cheddar about 30 seconds before you take the eggs off the heat so it melts into the eggs, then remove the pan right away to avoid dryness.

5. Warm the tortillas: heat each 8 inch flour tortilla in a dry skillet 15 to 30 seconds per side until pliable, or brush very lightly with reserved bacon fat for extra flavor, or wrap in a damp paper towel and microwave 15 to 20 seconds — keep them wrapped in a towel so they stay warm.

6. Assemble the wraps: lay a warm tortilla flat, spoon a quarter of the cheesy scrambled eggs onto the center, top with crumbled or whole bacon, about 1/4 cup diced seeded tomato, and sprinkle with 2 tablespoons chopped green onion or chives if using; add hot sauce or salsa if you like spicy.

7. Fold and press: fold the bottom up, fold the sides in and roll tight, seam side down; if you want a crisp outside, press the wrapped tortilla in a hot skillet 1 to 2 minutes per side until golden and sealed, or wrap in foil to hold for later.

8. Serve right away: cut in half if you want and serve with extra hot sauce or salsa. Tip: don’t overcook the eggs, warm tortillas and a little bacon fat make these taste way better, and if you’re making several, keep finished wraps in a low oven (200°F / 95°C) on a tray while you finish the rest.

Equipment Needed

1. Large skillet 10 to 12 inch for the bacon and eggs
2. Mixing bowl
3. Whisk or fork to beat the eggs
4. Heatproof spatula for stirring and folding
5. Tongs or a fork to flip the bacon
6. Measuring spoons and a 1 cup measuring cup
7. Chef knife and cutting board for the tomato and chives
8. Plate with paper towels to drain the bacon
9. Cheese grater if you want to shred the cheddar yourself, skip if pre shredded
10. Clean kitchen towel or oven safe tray to keep the wraps warm while you finish cooking

FAQ

Bacon Egg Breakfast Wrap Recipe Substitutions and Variations

• Bacon: turkey bacon for less fat, pancetta for a salty, porky punch, or tempeh/plant-based bacon if you want vegetarian.
• Eggs: use crumbled firm tofu or a chickpea flour scramble for vegan option, or 3 egg whites if you want fewer yolks.
• Flour tortillas: swap for whole wheat or spinach wraps, two small corn tortillas, or low-carb cauliflower wraps.
• Sharp cheddar cheese: try Monterey Jack or Colby for a milder melt, pepper jack for a kick, or vegan cheddar for dairy free.

Pro Tips

1. Save and use a tablespoon of the bacon fat, it really bumps the flavor, but only a tablespoon or it’ll make the wrap greasy, you can use it to cook the eggs and lightly brush the tortillas for extra taste.

2. Keep the eggs low and slow and stop cooking them while they look a touch underdone, carryover heat will finish them so they stay soft not rubbery, and stir gently so you get big soft curds.

3. Seed and pat the tomato dry first, and crumble or pat the bacon so there’s less loose grease, that stops the tortilla from getting soggy and keeps the filling from sliding out.

4. If making several, keep finished wraps on a tray in a 200 F oven to hold them, but when you want crisp outsides unwrap and press each in a hot skillet or toaster oven so they get that golden crunch before serving.