Bacon Egg Salad Wraps Recipes

BACON 'N' EGG WRAPS

Bacon 'n' Egg Wraps image

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

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
3/4 cup chopped green pepper
1 tablespoon butter
5 large eggs
1 tablespoon whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 flour tortillas (10 inches), warmed
Salsa, optional

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.

BLT WRAPS

BLT Wraps image

My mom and I used to make these easy wrap-ups for summer days at the lake with our entire family. These days, we love to bring them to picnics and days in the park. -Jonnah Burks, Brighton, Missouri

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

16 ready-to-serve fully cooked bacon strips, warmed if desired
8 flour tortillas (8 inches), room temperature
4 cups chopped lettuce
2 cups chopped tomatoes (3 small tomatoes)
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing

Steps:

Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Nutrition Facts : Calories 409 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 689mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

EGG SALAD WITH BACON

Egg Salad with Bacon image

Traditional egg salad with an added twist of dill, lemon, and bacon.

Provided by MyPrecious

Categories Salad Egg Salad Recipes

Time 1h35m

Yield 4

Number Of Ingredients 8

Ingredients

6 large eggs
⅓ cup finely diced bacon
¼ cup mayonnaise
¼ cup chopped green onions
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g

BACON 'N' EGG SALAD SANDWICHES

Bacon 'n' Egg Salad Sandwiches image

I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.

Provided by AmyZoe

Categories Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 pieces bacon, cooked and crumbled
1/2 cup cheddar cheese, shredded
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons chives, minced
1/4 teaspoon salt
1/4 teaspoon pepper
10 hard-cooked eggs, chopped
8 lettuce leaves
8 croissants, split

Steps:

In a large bowl, combine the first seven ingredients.
Add the eggs and mix well.
Cover and refrigerate for at least 2 hours.
Serve on lettuce-lined croissants.

Nutrition Facts : Calories 445, Fat 28.9, SaturatedFat 12.9, Cholesterol 291.5, Sodium 513, Carbohydrate 30.4, Fiber 1.8, Sugar 8.5, Protein 15.5

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