This Breakfast Wrap is my go-to choice for a filling, savory breakfast that’s easy to make. Warm tortillas are filled with scrambled eggs, cheese, avocado, bacon, and more. They’re make-ahead and freezer friendly, and very customizable!
I didn’t understand all the hype around breakfast wraps until my friend made some for me. Oh man, it was good.
It doesn’t seem like it could possibly be all that special, but it really is satisfying like you wouldn’t believe.
There’s something about the way all the ingredients are wrapped up together into the perfect bite, and you can put so many different combinations of ingredients in there.
What’s also nice is you can make a wrap just for yourself, or you can make a ton at once to either feed a crowd or stock in the fridge or freezer for later.
All the ingredients scale well, and you can wrap them up in paper or foil to take them on the go. I personally stocked a bunch of these in the freezer while I was pregnant, as a fueling option for hectic newborn time.
The breakfast wrap I’m sharing today has scrambled eggs, bacon, cheese, tomatoes, avocado, spinach, and scallions, all wrapped up in a warm tortilla. But there are so many other ingredients you can put in there too, like:
Let’s go through how to assemble them, either to be eaten fresh or for future meals.
Step by Step Overview:
To get started, fry up some bacon until crispy:
If you want to make big batches of bacon for lots of wraps, here’s a post on How to Cook Bacon in the Oven. Make sure you’re using good quality bacon, like Niman Ranch, Nature’s Rancher, or Wellshire Farms. I am amazed by how much the quality of bacon ranges, and it makes such a difference here!
Next, prep scrambled eggs by combining a couple large eggs (or egg whites only) with water, salt, and pepper:
The water helps make the scrambled eggs a little fluffier when you whisk it in:
Scramble the eggs, then place them on a flour tortilla (or your preferred wrap) with Mexican-style cheese or sharp cheddar cheese, tomatoes, and scallions.
Next add crispy bacon, and some avocado.
Sometimes if I have leftovers from this pork Carnitas Recipe, I’ll swap that in for the bacon.
A little baby spinach is great too.
Then roll it all up, as tightly as you can.
Wrap it up in foil if you’re taking it on the go, or simply slice in half and serve, perhaps with some fresh fruit on the side. It’s now ready to eat!
It’s such an easy recipe that’s great for meal prep.
A breakfast wrap is great to make in advance, provided you’re selective about the ingredients you’re using. For example, if you plan to eat the wraps more than a few hours later, I would not add avocado, because it’s too prone to browning. Tomatoes will last for several days no problem, but I wouldn’t add any fresh greens more than a day ahead.
To make in advance, simply assemble the wrap as desired, and wrap tightly in foil. Store in the refrigerator for up to 5 days. It’s great for busy mornings!
Follow the same suggestions above and only include fillings that freeze well (so eggs, meats, cheeses, and potatoes are all fine, but fresh greens and avocado are not recommended). Assemble your easy breakfast wrap as desired, then wrap tightly in foil. For extra insurance against freezer burn, store the breakfast wraps in an airtight container or in freezer bags, and keep for up to 2 months.
Oven Method (the superior method): Leave the foil on and place the breakfast wraps on a sheet pan. Heat in a 300F oven for 10-15 minutes, until warmed through. If reheating straight from frozen, heat for an extra 5 minutes.
Skillet method – Remove the foil and place in a skillet with a lid and warm the breakfast wraps up in the pan over medium heat until golden on the edges and warm in the middle, about 10 minutes. Flip halfway through.
Microwave method: Remove the foil and microwave breakfast wraps individually at 70% power in 30 second intervals, until heated through. A full-size breakfast wrap will usually take 2-3 minutes.
More Ingredient Ideas
You can really add any of your favorite toppings here to put in the wrap. Here are a few more of my favorites.
Sautéed bell pepper – Slice a red pepper and sauté in 2 tablespoons of olive oil for 20 minutes, until soft.
Pico de Gallo – Go fancier than chopped tomatoes and use pico de gallo or fresh salsa instead.
Favorite veggies – You can put any variety of veggies inside the wrap. Leftovers are especially great, like cooked broccoli, brussels sprouts, and more.
Sour cream – Dollop on spoonfuls while eating for extra richness.
Hot sauce – Make it spicy by adding your favorite hot sauce.
- 3 slices bacon
- 2 eggs
- 1 tablespoon water
- 1/2 cup diced tomato
- 1/2 an avocado diced
- 3 scallions sliced
- 1 flour tortilla
- 1/2 cup shredded Mexican-style or Cheddar cheese
- 1/2 cup baby spinach
- Cook the bacon in a medium skillet until crisp (or see How to Cook Bacon in the Oven). Remove bacon from pan and drain on a paper towel lined plate. Pour off excess fat from the pan and wipe clean with a paper towel. You can use the same pan to cook the eggs.
- In a small bowl whisk the eggs with 1 tablespoon of water. Season with a pinch of salt and pepper.
- Place the skillet over medium high heat, add the eggs and scramble them. This should only take a couple minutes.
- Meanwhile, microwave the tortilla for about 15 seconds until it is pliable (assuming you're eating it right away. If you're prepping for later, this isn't necessary).
- To assemble, spoon the eggs on to the tortilla. Top with cheese, bacon, avocado, spinach, tomato, and scallions. Roll up the tortilla and the breakfast wrap is ready to enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.