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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

Directions

  • 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
1 wrap: 664 calories, 38g fat (20g saturated fat), 350mg cholesterol, 1438mg sodium, 39g carbohydrate (4g sugars, 7g fiber), 32g protein.
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