Tasty Bacon Egg Cheese Wrap

This bacon egg cheese breakfast wrap kicks your morning into high gear with barely any fuss but tons of taste. When you combine soft, puffy eggs, super crunchy bacon, and gooey melted cheese all tucked in a warm tortilla, you get a grab-and-go breakfast that works for busy weekdays or lazy weekend breakfasts.

I whipped up this wrap during one crazy week when my family needed something they could eat while rushing out the door. These days my kids ask for these before heading to school and even pack extra ones in their lunchboxes.

Ingredients

• Large flour tortillas: Go for burrito-sized ones since they're easier to fold and won't tear with all the fillings
• Eggs: Pick fresh large ones for the puffiest results
• Milk: Just a tiny bit makes your scrambled eggs super soft
• Shredded cheese: Mixing cheddar with monterey jack gives you the best melt and flavor combo
• Bacon: Thick slices give you bigger, meatier bites but regular bacon works great too
• Butter: Makes eggs taste richer than if you used cooking spray
• Salt and pepper: Basic seasonings that boost flavor without taking over
• Optional toppings: Add avocado for buttery texture or chopped tomatoes for freshness

Simple Cooking Steps

Get the Bacon Ready:

Start with bacon in a cool pan, then turn heat to medium. This helps fat melt slowly for perfectly crispy strips without burning. Cook about 10 minutes, flipping now and then until they reach your favorite crispness. Move to paper towels but keep a spoonful of bacon grease in the pan for cooking eggs.

Whip Up the Eggs:

Beat eggs, milk, salt and pepper in a bowl until everything's mixed together with no white streaks. The milk helps make super tender eggs. Pour into the pan with bacon fat using low heat. With a rubber spatula, gently push eggs from edges to middle so uncooked parts flow to the sides. Keep folding slowly until eggs look mostly done but still a bit wet. Take off heat while slightly undercooked since they'll finish cooking from leftover heat.

Get Tortillas Ready:

Heat tortillas for 15 seconds in the microwave or quickly in a dry pan on both sides. This makes them bendy and stops cracks when folding. Put them on your counter and right away sprinkle lots of cheese in the middle of each one. The warmth starts melting the cheese which creates a barrier so the tortilla won't get mushy.

Put Everything Together:

Share the scrambled eggs equally between the four tortillas, placing them right on top of the cheese. Snap bacon pieces in half and lay them over the eggs. Add any extras like avocado or tomatoes in a straight line down the middle.

Fold and Close:

Fold the bottom part of each tortilla up over the filling about a third of the way. Then fold both sides toward the middle like you're making an envelope. Keep rolling from the bottom, tucking in the sides as you go until you have a tight roll. Put it down with the seam underneath to keep it closed.

Make It Crunchy:

Heat a clean pan on medium-low. Put the wrap with the seam facing down and press lightly. Cook for a minute and a half until golden and crispy, then flip and do the same on the other side. This gives you a satisfying crunch outside while completely melting the cheese inside.

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The bacon really makes this wrap stand out. I found that cooking it until super crispy creates an amazing contrast with the soft eggs. My family now compares all breakfast wraps to this one, and nothing from fast food places even comes close to our homemade version.

Prep Ahead Options

These wraps work perfectly for meal prepping. After putting them together but before toasting, wrap each one tightly in foil and keep in the fridge up to 3 days. When you want to eat one, take off the foil and microwave for a minute, or for a crispy outside, unwrap and warm in a 350°F oven for 10 minutes. For longer storage, freeze the wrapped burritos in a single layer then move to a freezer bag where they'll stay good for up to a month. Let them thaw in the fridge overnight before warming up.

Easy Customizations

Switch up this basic wrap with tons of options. Toss in cooked peppers and onions for southwest flavors. Add hash browns or breakfast potatoes to make it heartier. Swap regular bacon for turkey bacon or plant-based options for something lighter. Try different cheeses like pepper jack for some kick or goat cheese for tangy flavor. For extra zing, mix hot sauce or salsa right into your eggs before cooking.

Serving Suggestions

Enjoy these wraps with some fresh fruit for a complete morning meal. Cut them diagonally when serving guests to make them look fancy. For family meals, put all ingredients in separate bowls and let everyone create their own custom wrap. They also go great with a small side salad when you want breakfast foods for dinner.

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Jump start your day with this super tasty and flexible breakfast wrap. Make your mornings easier without giving up amazing flavor!

Frequently Asked Questions

→ Can I prepare these wraps days before eating?

Definitely! Put them together, wrap each one in foil, and store in the fridge up to 2 days. When you're ready to eat, take off the foil and pop in the microwave for 1-2 minutes or warm them in a 350°F oven for 10-15 minutes if you want them crispier.

→ What cheese works best in these breakfast wraps?

Sharp cheddar brings a bold flavor that goes great with eggs and bacon. If you want super stretchiness, go with mozzarella. Mix both for amazing results! Other tasty choices include pepper jack if you like it spicy or Monterey Jack for something more subtle.

→ How can I make a lighter version of these wraps?

Swap in whole wheat tortillas, use turkey bacon instead of regular, throw in more veggies like spinach or bell peppers, go with just egg whites or a combination of whole eggs and whites, and pick reduced-fat cheese options.

→ Is it okay to freeze these breakfast wraps?

You bet! First wrap each one in parchment paper, then add a layer of aluminum foil. They'll stay good in the freezer for up to a month. To heat them up, take off the foil but keep the parchment on, and microwave 2-3 minutes, turning it over halfway. Want a crispy outside? Finish it in a frying pan for a minute or two per side.

→ What other stuff tastes good in these wraps?

Try adding cooked mushrooms, bell peppers, spinach, slowly cooked onions, hash browns, black beans, salsa, guacamole, other meats like ham or sausage, and fresh herbs such as chives or cilantro.

→ Why do my eggs get tough when I warm up my wrap?

Eggs turn rubbery when they get too hot during reheating. Try using 70% power on your microwave or lower the oven temperature. Another trick is to cook your eggs slightly less the first time if you know you'll be reheating the wraps later.