Bacon And Egg Breakfast Wrap Recipes
BACON AND EGG BREAKFAST WRAP
Easy Bacon and Egg Breakfast Wraps are one of my favorite breakfasts, and easy to make ahead and freeze for a quick meal for kids!
Provided by Or Whatever You Do
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Cook the bacon on the stovetop, or on your grill. Drain the excess grease and set aside.
- Cook your fluffy scrambled eggs, melt the cheese on top and set aside.
- Warm your tortillas for about 30 seconds in the microwave to soften them up, and then gently place some eggs and bacon inside.
- Wrap up the eggs and bacon and fold in the ends.
- Lightly brush a non-stick pan or your griddle with cooking oil. Preheat to medium heat and place the wrap seam-side-down in the pan.
- Lightly press down the wrap, cook for 1-2 minutes or until it is lightly browned, and flip.
- Cook the other side until it is also golden brown, and then eat.
Nutrition Facts : Calories 307 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 622 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BACON 'N' EGG WRAPS
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.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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. , Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. , Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Nutrition Facts : Calories 664 calories, Fat 38g fat (20g saturated fat), Cholesterol 350mg cholesterol, Sodium 1438mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 32g protein.
BACON AND EGG ENCHILADAS
Bring a Southwestern supper classic to the breakfast table with bacon and eggs!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
- Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
- Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
- Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.
Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 245 mg, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg
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