Easy Cheesy Bacon Egg Scallion Breakfast Wrap Recipes

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BACON AND EGG BREAKFAST WRAP



Bacon and Egg Breakfast Wrap image

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

6 slices bacon
1 batch Perfect Scrambled Eggs*
3 large flour tortillas
1 tablespoon canola oil

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

CRUNCHY BREAKFAST WRAP



Crunchy Breakfast Wrap image

This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.

Provided by Tieghan Gerard

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 11

4 slices thick-cut bacon, chopped
12 oz ground breakfast sausage
6 eggs
1/2 teaspoon each salt and pepper, as desired
1 tablespoon butter, if desired
1/3 cup buttermilk
1 1/2 cups sharp Cheddar cheese (6 oz)
3 or 4 Old El Paso™ flour tortillas for burritos (8 inch)
2 cups cooked hash brown potatoes
1/2 cup Old El Paso™ enchilada sauce, if desired
Olive oil

Steps:

  • Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
  • Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
  • In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
  • For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
  • Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g

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