This Breakfast Wrap is perfect for a filling, savory breakfast. Warm tortillas are filled with scrambled eggs, avocado, cheese, bacon, tomatoes, spinach, and scallions.
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!
Notes
Make-ahead Instructions: Be selective about the ingredients you’re using. For example, if you plan to eat the breakfast wrap 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 also wouldn’t add any fresh greens more than a day ahead. To make in advance, simply assemble the breakfast wrap as desired, and wrap tightly in foil. Store in the refrigerator for up to 5 days.Freezing: 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 the wrap as desired, then wrap tightly in foil. For extra insurance against freezer burn, store the breakfast wraps in an airtight container or ziptop bag, and keep for up to 2 months.Reheating: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.