Description
These filling freezer-friendly bacon egg cheese wraps are perfect for busy mornings, providing a satisfying, high-protein breakfast option that can be made ahead of time.
Ingredients
Main Ingredients
- 8-12 slices Bacon (Depending on how bacon-happy you are.)
- 8 large Eggs
- 2 cups Shredded cheese (Cheddar or a blend.)
- 4 pieces Burrito size tortillas (About 10 inches.)
- to taste Salt and pepper
- 1 splash Milk (Optional for softer eggs.)
Optional Add-ins
- 1/4 cup Chopped green onions (Optional.)
- 1/4 cup Salsa (For a spicy addition.)
Instructions
Preparation
- Cook the bacon in a skillet until crisp. Remove and place on paper towels to drain.
- Scramble the eggs in the same skillet over medium-low heat, seasoning with salt and pepper.
- Let the eggs cool for a few minutes to reduce steam inside the burrito.
- Warm the tortillas briefly to make them bendable.
Assembly
- On each tortilla, layer scrambled eggs, crumbled bacon, and shredded cheese.
- Roll the tortillas tightly to enclose the filling.
Notes
Cool the fillings before wrapping to prevent sogginess. Store in the fridge for up to 3 days or in the freezer for 2-3 months. Wrap each burrito in foil or parchment paper for freezing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: American