Bacon Egg Cheese Wrap (Print Version)
# Ingredients:
→ Base
01 -
4 big flour tortillas
02 -
6 jumbo eggs
03 -
¼ cup fresh milk
04 -
1 cup grated cheese (sharp cheddar, stretchy mozzarella, or both)
05 -
8 pieces of bacon
06 -
1 tablespoon cooking oil or melted butter
07 -
½ teaspoon table salt
08 -
¼ teaspoon ground pepper
→ Optional Toppings
09 -
1 ripe avocado, cut into thin slices
10 -
½ cup chopped tomatoes
11 -
Your favorite hot sauce
# Instructions:
01 -
Start your skillet on medium flame. Fry bacon until it's nice and crispy, turning once or twice. Put cooked strips on paper towels to soak up the extra fat.
02 -
Mix eggs, milk, salt and pepper in a bowl. Warm up a non-stick pan on low heat, drop in butter or oil, and add your egg mix. Keep moving everything around gently with a spatula, going slow to get those soft, puffy chunks.
03 -
Spread tortillas out flat on your counter. Scatter roughly ¼ cup cheese in the middle of each one. Spoon out ¼ of your scrambled eggs (about 1½ eggs per tortilla) and place 2 crispy bacon strips on top. Add some avocado or tomatoes if you want.
04 -
Bring the edges of your tortilla toward the middle, then roll everything up from the bottom, making sure it's snug and nothing falls out.
05 -
For a tastier crunch, put your wrap with the seam facing down in a hot pan over medium heat. Cook it for 1–2 minutes each side until it turns golden and the cheese gets all melty.
# Notes:
01 -
Beat your eggs and milk really well before cooking if you want them super fluffy.
02 -
You can make these wraps a couple days ahead and keep them in the fridge, or freeze them for quick morning meals.