Crispy bacon, scrambled eggs, cheddar cheese, and warm tortillas make this Bacon and Egg Breakfast Wrap your new favorite quick breakfast. Fast, easy, and ridiculously satisfying.
You ever have one of those mornings where you just… can’t?
Yep, me too. Mine usually start with an alarm I pretend not to hear, followed by me frantically shuffling through the fridge in slippers, hair looking like I lost a fight with a wind tunnel. That’s exactly how this Bacon and Egg Breakfast Wrap was born.
I remember standing there thinking, Okay brain, what’s the fastest way to turn eggs, bacon, and random tortillas into something remotely edible before I turn into a hangry monster?
Enter this recipe. I threw some bacon on the stove (okay, it splattered a little… RIP to my favorite hoodie), scrambled eggs with cheese, slapped it all into a tortilla, and boom — breakfast was saved. Better yet? It wasn’t just “eh, this’ll do.” It was actually really good. Like, pat-myself-on-the-back good.
Safe to say, it’s now officially in the breakfast rotation. Lazy mornings, busy mornings, or even those “I’m craving breakfast for dinner” moments — this wrap always delivers.
Why You’ll Love This Bacon and Egg Breakfast Wrap Recipe?
There’s nothing fussy about this recipe. That’s part of the charm. No special tools, no fifteen-step process. It’s straightforward, comforting, and comes together faster than my brain wakes up.
Let’s be honest… bacon, eggs, and cheese wrapped in a soft tortilla? It’s hard to mess that up. The crispy bacon gives that salty, crunchy bite. The eggs stay fluffy and soft, thanks to a little half & half. And cheese? Cheese just makes everything better. No debate there.
The wrap itself is just the delivery system. But trust me, that warm tortilla? It’s like the cozy blanket wrapping up all the breakfast joy inside. Plus, it makes eating with one hand possible. And on those mornings, that’s basically a superpower.
Ingredient Notes:
This is the part I love most. You don’t need to plan three days ahead or hit three stores. These are regular fridge and pantry staples.
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Bacon (8 slices) — The crispier, the better. Limp bacon is… well, let’s just not.
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Eggs (8 large) — Fluffy scrambled eggs are the heart of this. Go fresh if you can.
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Half & Half (1/4 cup) — Makes the eggs extra creamy. Milk works too. Or skip it in a pinch.
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Salt + Pepper — Keep it simple. Nobody likes bland eggs.
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Butter (2-3 tablespoons) — Butter + eggs = happiness. That’s just science.
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Shredded Cheddar Cheese (1/2 cup) — Melts right into the eggs for that gooey factor.
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Flour Tortillas (4, 8-inch) — Warm them up so they don’t crack. Cold tortillas are rude like that.
That’s literally it. No obscure ingredients, no weird substitutions (unless you want to, more on that later).
How To Make Bacon and Egg Breakfast Wrap?
Step 1: Cook your bacon.
Fry it up in a pan or bake it if you hate grease splatter (relatable). Get it crispy — floppy bacon isn’t welcome here. Set it aside, try not to eat half of it.
Step 2: Scramble those eggs.
Whisk the eggs with half & half, salt, and pepper. Melt butter in a skillet, pour them in, and cook low and slow. Stir gently. You want them fluffy, not dry and sad.
Step 3: Warm the tortillas.
Quick microwave zap (10-15 seconds). Trust me, cold tortillas will crack and betray you. Warm ones? They roll up nice and snug.
Step 4: Assemble like a breakfast burrito boss.
Eggs go down first. Sprinkle cheese (don’t skimp, this isn’t the time for restraint). Then lay on your bacon — two strips per wrap makes it perfect.
Step 5: Roll it up.
Fold in the sides, roll from the bottom up tight. Burrito style. Don’t overthink it. It’s breakfast, not origami.
Step 6 (optional but recommended): Crisp them up.
Want next-level wraps? Toast them seam-side down in a skillet for a minute or two. Adds crunch and makes them feel way fancier than they are.
Want To Save This Recipe?
Step 7: Eat. Immediately.
Or wrap them in foil for later if you’re running out the door. Either way… delicious.
Storage Options:
If you somehow have leftovers (rare over here), here’s what to do:
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Fridge: Wrap ‘em up tight. They’re good for about 3 days.
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Freezer: Wrap in foil or plastic wrap, toss in a freezer bag. They’ll keep up to a month. Reheat in the microwave or crisp them back up in a skillet. Easy.
Pro tip? Double the batch and freeze extras. Future you will be so grateful.
Variations and Substitutions:
I’m all about flexible recipes. These Bacon and Egg Breakfast Wraps are basically begging to be personalized. Try these ideas:
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Swap the bacon. Use sausage, turkey bacon, or skip the meat for a veggie version.
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Add veggies. Spinach, peppers, or mushrooms make it feel healthier. Balance, right?
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Switch the cheese. Pepper jack for spice, mozzarella for meltiness, feta for tang.
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Throw in extras. Avocado, salsa, or hot sauce = instant flavor boost.
Basically, think of this as your breakfast playground. Build what makes you happy.
What to Serve with Bacon and Egg Breakfast Wrap?
These wraps are filling on their own, but hey, more is more:
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Fruit or berries. Adds freshness and balance.
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Hash browns or roasted potatoes. Classic brunch move.
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Coffee or tea. Because caffeine is a non-negotiable.
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A side of hot sauce or salsa. For those who like a little heat.
Or just eat it standing at your counter while scrolling Instagram. That works too.
Frequently Asked Questions:
Can I skip the cheese?
Technically yes. But… should you? Cheese makes life better.
How do I reheat them?
Microwave for speed, skillet for crispy vibes. Depends how fancy you feel.
Are they freezer-friendly?
Totally. Just wrap well and defrost when needed. They hold up great.
Look — these Bacon and Egg Breakfast Wraps aren’t trying to be trendy or viral. They’re just good. They’re fast, they’re filling, and they make mornings (or lazy dinners) way easier and way more delicious.
Some days, you need that. No fuss. No huge mess. Just simple, real food that makes you sigh in relief after the first bite.
So… are you gonna make them? Maybe even right now? I say do it. Play with the fillings. Add your favorite hot sauce. Wrap them up and take them for the road.
And when you do? Tell me how you made yours your own. Can’t wait to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon and Egg Breakfast Wrap
Ingredients
- 8 slices of bacon
- 8 large eggs
- 1/4 cup half & half
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 4 8-inch flour tortillas
Instructions
Prepare the bacon:
- Cook the bacon in a skillet over medium heat or in the oven until it reaches the desired level of crispiness. Once cooked, set aside on a plate lined with paper towels to drain excess grease.
Whisk the eggs:
- In a medium-sized bowl, combine the eggs, half & half, salt, and black pepper. Whisk thoroughly until the mixture is well blended.
Cook the scrambled eggs:
- In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and cook gently, stirring frequently until the eggs are just set yet still moist. Remove the skillet from heat immediately to avoid overcooking.
Warm the tortillas:
- While the eggs are cooking, warm the flour tortillas in the microwave for approximately 10 to 15 seconds. This ensures they are pliable and easier to roll.
Assemble the wraps:
- Lay the warmed tortillas flat on a clean work surface. Evenly distribute the scrambled eggs across the center of each tortilla. Top each portion of eggs with shredded cheddar cheese, followed by two slices of cooked bacon.
Wrap the tortillas:
- Fold the sides of each tortilla toward the center over the filling. Roll the tortilla tightly from the bottom to form a burrito shape, securing the contents inside.
Optional—crisp the wraps:
- For a golden and slightly crispy exterior, heat a small amount of butter or oil in a skillet over medium heat. Place the wraps seam-side down and cook for 1 to 2 minutes per side until golden brown.
Serve:
- Cut the breakfast wraps in half, if desired, and serve immediately. Alternatively, wrap them in foil for a convenient on-the-go option.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
