Bacon And Egg Wrap Recipe

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A tasty bacon and egg wrap has plenty of protein and fat to get you through the morning. The cheese is melty and gooey, the eggs are savory and fluffy and the bacon offers a delicious, high-protein kick. Get your morning off to a great start with a high-protein and whole-grain breakfast on the go!

This protein-packed breakfast combines bacon, cheese, and eggs for a tasty, high-energy meal. It’s a great way to enjoy a tasty breakfast on the road or even at the office. It’s wonderful for meal prep and travels well.

An up close view of a cut Bacon And Egg Wrap. You can see the egg, cheese and bacon.

What Are Breakfast Wraps?

Simply put, they are breakfast wrapped up in a tortilla. They are kinda like a breakfast burrito, but more accurately described as an egg breakfast wrap. But you won’t be using any scrambled eggs. Typically, they are made of eggs, cheese, and some type of breakfast meat. Chances are you’ve had one before, but making them at home is far healthier and easy to boot! (Not to mention, cheaper!)

Why Make Breakfast Wraps?

Because you can easily prep them ahead of time, freeze them and then pop them in the microwave just before you head out the door in the morning. They are easy to eat on the road, and kids love them too!

Are Breakfast Wraps Healthy?

It depends on what you put in them! Many are highly processed and filled with unwanted ingredients. Especially the pre-made ones. But this homemade version uses healthy ingredients that equal a healthy breakfast!

What Type Of Cheese Is Best In A Bacon And Egg Wrap?

In most cases, either cheddar cheese or mozzarella are going to be your best choices, depending on your preferences. I’d like to say American cheese, but that mostly comes as a very highly processed, “almost-not-real-food” type of cheese. So it’s probably best to skip it. Besides, real cheese adds so much more flavor!

And yes, there are a few varieties on the market that are the real stuff. If you can find it, it’s a great option as well.

Bacon And Egg Wrap Recipe Additions

If you want to fill out your wrap a bit more or try to work some veggies in, here are some ideas.

  • Bell peppers
  • Onions – Especially red onions. Green onions are great too.
  • Other types of meat (most people enjoy ham, though it’s not really a “clean” meat)
  • Peas and carrots
  • Potatoes
  • Sweet potatoes
  • Shallot
  • Mushrooms

For all of these suggestions, I recommend sautéing them separately in a skillet, letting them cool, and then stirring them into the egg mixture so that they cook into the egg. This way, they won’t fall out of your wrap when you are in a hurry.

Extra Toppings

  • Sour cream
  • Cilantro
  • Basil
  • Sauces or condiments such as ketchup mustard or mayo
An overhead view looking down onto a cut Bacon And Egg Wrap.

About The Bacon

There are plenty of people who don’t believe that pork is a clean eating or healthy option. For those of you who feel that way, turkey bacon is a great option. Applegate offers delicious turkey bacon that has clean ingredients (I eat it often!) And no, I’m not paid to promote them. Just sharing what I use in my own kitchen.

But if you are a devotee of pork bacon, Wellshire Farms offers fabulous bacon that also has clean ingredients. I often find this brand at Whole Foods but have found it in other stores as well. (Same with the Applegate brand). Again, I’m not paid to promote them. Just sharing brands that I have tried in the past and enjoyed. Your other options are a local butcher or farmer.

Ingredient Swaps For Different Diets

Vegetarian Breakfast Wraps

Omit the bacon and add more veggies!

Vegan Breakfast Wraps

Use a vegan tortilla, vegan cheese, and a vegan egg replacement. You can make vegan bacon at home. Here are a few options from the Love And Lemons blog.

Keto Breakfast Wraps

Either use a low-carb tortilla, or a lettuce or cabbage wrap. Add lots of cheese!

Low Carb Breakfast Wraps

Either use a low-carb tortilla, or a lettuce or cabbage wrap. Keep the cheese moderate.

Dairy-Free Breakfast Wraps

Omit the cheese and add more veggies.

Gluten-Free Breakfast Wraps

Either use a gluten-free wrap or try a lettuce or cabbage leaf as your wrap.

A cut Bacon And Egg Wrap sits stacked on a piece of parchment paper.

Bacon And Egg Wrap Ingredient Checklist

1 large egg

1 tbsp. milk – This can be dairy or non-dairy milk. I used unsweetened almond milk.

1 pinch salt – You can measure or just grab a pinch with your fingers. A pinch is an actual measurement, but many folks don’t have that particular measuring spoon.

1 pinch ground black pepper – You can measure or just grab a pinch with your fingers.

2 tbsp. grated cheddar cheese – Or whatever grated cheese you prefer with eggs and bacon.

3 strips bacon – See notes on bacon above. This can be soft or crispy bacon.

1 whole wheat flour tortilla – Or whatever tortilla or wrap you need to use.

Oil – for cooking. Coconut oil, olive oil, or avocado oil are good choices.

How To Make A Bacon And Egg Wrap

A white mixing bowl with an egg, milk, salt and pepper in it.

Crack your egg into a mixing bowl and add the milk, salt, and pepper.

An egg mixture in a white mixing bowl.

Whisk well with a whisk or fork to combine.

Pouring beaten egg mixture into a hot skillet.

Slowly, a little at a time, pour the egg mixture onto a hot pan. A Non-stick skillet works best, but any pan will do with oil. Use a spatula to pull in the edges as the egg moves to expand in the pan. The idea is to keep it from spreading or becoming larger than your tortilla. Keep it smaller than your tortilla, even if you have to fold it in a bit around the edges during cooking. Do this over medium-high heat.

Cooked egg pancake on a skillet.

Cook fully on one side, then flip.

Grated cheese being sprinkled on the egg pancake in a skillet.

Add the shredded cheese, and allow the egg pancake to cook long enough to melt the cheese almost entirely. (A little of the melting process will continue after it’s off the pan. But get it close to fully melted).

The egg pancake with cheese on a whole wheat tortilla sitting on a white plate.

Transfer the egg pancake to your tortilla or wrap.

Bacon strips added to the egg pancake and tortilla.

Nestle the bacon into the melty cheese.

Rolling up an Bacon And Egg Wrap.

Roll up the wrap as tightly as you can get it.

Cutting a Bacon And Egg Wrap in half.

Cut in half.

The finished Bacon And Egg Wrap laying on a piece of parchment paper.

Serve.

Freezing Bacon And Egg Wraps

If you want to make a bunch of these and freeze them, you’ll want to either wrap each one in parchment paper and store them all together in a freezer-safe container, or you’ll want to put each one in its own zipper-top freezer bags.

These will freeze for up to 2 months if packed well.

How To Reheat A Bacon And Egg Wrap

  • From cold – Simply microwave for 30 seconds on high.
  • From frozen – You can thaw first in the fridge and then reheat, or you can microwave for approximately 1 minute.

Recipe Supplies

Click on the images to be taken to the products on Amazon. (Affiliate links)

Mixing bowl set with lids sold on Amazon.
Hardened nonstick pan sold on Amazon.

More Healthy Wrap Recipes

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Bacon and Egg Wrap Recipe Card + Video

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An up close view of a cut Bacon And Egg Wrap. You can see the egg, cheese and bacon.

Bacon And Egg Wrap

A delicious breakfast wrap that's filling, healthy and protable!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 wrap
Calories: 164kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • 1 large egg
  • 1 tbsp. milk (any kind)
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 tbsp. grated cheddar cheese (or whatever cheese you prefer)
  • 3 strips bacon
  • 1 standard whole wheat tortilla (or whatever wrap you want to use)

Instructions

  • Crack your egg into a mixing bowl and add the milk, salt and pepper.
    A white mixing bowl with an egg, milk, salt and pepper in it.
  • Whisk well with a whisk or fork to combine.
    An egg mixture in a white mixing bowl.
  • Slowly, a little at a time, pour the egg mixture onto a hot pan. Nonstick works best, but any pan will do with oil. Use a spatula to pull in the edges as the egg moves to expand in the pan. The idea is to keep it from spreading or becoming larger than your tortilla. Keep it smaller than your tortilla, even if you have to fold it in a bit around the edges during cooking.
    Pouring beaten egg mixture into a hot skillet.
  • Cook fully on one side, then flip.
    Cooked egg pancake on a skillet.
  • Add the shredded cheese, and allow the egg pancake to cook long enough to melt the cheese almost entirely. (A little of the melting process will continue after it's off the pan. But get it close to fully melted).
    Grated cheese being sprinkled on the egg pancake in a skillet.
  • Transfer the egg pancake to your tortilla or wrap.
    The egg pancake with cheese on a whole wheat tortilla sitting on a white plate.
  • Nestle the bacon into the melty cheese.
    Bacon strips added to the egg pancake and tortilla.
  • Roll up the wrap as tightly as you can get it.
    Rolling up an Bacon And Egg Wrap.
  • Cut in half.
    Cutting a Bacon And Egg Wrap in half.
  • Serve.
    The finished Bacon And Egg Wrap laying on a piece of parchment paper.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1wrap | Calories: 164kcal | Carbohydrates: 2g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 297mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Calcium: 170mg | Iron: 1mg
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