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It has all of your favorite ingredients like eggs, bacon, mushrooms, tortillas, and more. These are done in no time so you can serve on the weekend. Make the filling and let your kids wrap them up. So, are you ready to learn how to make a breakfast wrap? Let’s get started!
What You Need For This Recipe
To make this recipe you need only a handful of ingredients. You can use homemade flour tortillas but you can also use store-bought tortillas.
Have the following ingredients ready when you start:
- Tortillas – use medium or big-size flour tortillas
- Eggs – large eggs
- Bacon – strips of cured bacon
- Mushrooms – thinly sliced
- Onion – finely diced
- Avocado – cut into slices
- Olive oil – to cook the ingredients
- Bell pepper – dice sweet red bell pepper
- Tomatoes – dice the tomatoes
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Breakfast Wrap
- When you want to make this recipe start with dicing the onion and pepper. Then thinly slice the mushrooms. Preheat the skillet and add a drop of olive oil.
- Cut the bacon into small cubes as well and bake the bacon in the pan. When the bacon is brown take it out of the skillet and set it aside.
- Now add the onion, red bell pepper, tomatoes, and mushrooms to the skillet and stir until brown. This will take about 3-4 minutes. Take a bowl, add the eggs, and whisk the eggs.
- Then add the eggs to the skillet and stir into a scramble. Let it simmer on low to medium heat. Warm the flour tortillas in a skillet or in the oven at 350℉/175℃ for 5 minutes.
- If you warm them in the oven wrap the tortillas in foil so they do not dry out or get hard.
- Take a tortilla cover half of the tortilla with the egg mixture and add some slices of avocado on top. Fold the tortilla so you get a half-moon tortilla.
- Then fold the tortilla again. You now have a quarter-moon tortilla. Repeat these steps for the remaining three tortillas.
- Serve immediately.
Breakfast Wrap Recipe
You can make this recipe with any size flour tortilla that you have on hand. These wraps are not rolled or wrapped in a burrito shape but double folded.
I used several ingredients as described below but feel free to add or remove what you like and do not like.
Tortillas are a great substitute for bread and are very versatile as you can fold, roll, and shape. You can warm them soft or crisp. In this recipe the tortillas are soft.
The combination of eggs and flour tortillas is a good one. Warm the tortillas to get a soft and chewy exterior wrapped around the soft egg mixture.
More Wrap Ingredients
You can easily add more ingredients to your breakfast wrap like:
- Avocado
- Cheddar cheese
- Baby spinach
- Hash browns
- Hot sauce
- Cooked ham
- Sausages
- Sun-dried tomatoes
Can You Make Breakfast Wraps Ahead?
Yes, you can make these breakfast wraps ahead of time. You can make them a day in advance and wrap them in aluminum foil. When made in advance keep them in a refrigerator.
The egg inside the tortillas can show some discoloring which is okay. It may not look as appetizing as freshly made wraps.
How To Store Breakfast Wraps?
You have a couple of options to store these breakfast wraps:
- Refrigerator – you can make the wraps and store them in the fridge. Put them in an airtight container or wrap them individually in tin foil
- Freezer – this recipe is freezer-friendly. If you store them in the freezer wrap let the wraps cool completely before you wrap the tortillas individually in tin foil
How To Reheat Breakfast Wraps?
If you want to reheat your wraps either take them out of the fridge or freezer. When your wraps are frozen let them thaw first. Heat your oven to 400℉/200℃ and put your wraps in the oven.
Let it warm through for about 7-9 minutes or until warm.
More Breakfast Recipes
If you like this breakfast tortilla you will love the following tortilla recipes:
- Breakfast burrito
- Egg tortilla cups
- Breakfast tacos
- Huevos rancheros
- Breakfast enchiladas
- Mexican scrambled eggs
- Migas
- Chilaquiles
- Crunchwrap
- Breakfast nachos
- Egg quesadillas
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Breakfast Wrap
This breakfast wrap is made with flour tortillas, eggs, bacon, onion, and sweet red bell pepper. Done in no time, a true family favorite.
Ingredients
- 4 tortillas
- 4 eggs
- 4 slices of bacon
- 6 mushrooms
- 2 tablespoons olive oil
- 1 avocado
- 1 onion
- 1 sweet red pointed pepper
Instructions
- Start with dicing the onion and pepper. Then thinly slice the mushrooms
- Preheat the skillet and add a drop of olive oil
- Cut the bacon in small cubes and bake the bacon in the pan until browned. Take out of the skillet and set aside
- Add the onion, the red pepper, and mushrooms to the skillet and stir until brown. This will take about 3-4 minutes
- Take a bowl and whisk the eggs. Then add the eggs to the skillet and stir into a scramble
- Let it simmer on low to medium heat. Warm the wrap in a skillet or in the oven at 350℉/175℃ for 5 minutes
- If you warm them in the oven wrap the tortillas in foil so they do not dry out or get hard
- Fold the wraps. Take a tortilla and cover half of the tortilla with the egg mixture. Fold the tortilla so you get a half-moon tortilla
- Fold the tortilla again. You now have a quarter moon tortilla. Repeat for the remaining three tortillas
- Serve immediately
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Nutrition facts
Calories: 441; Fat: 27g; Carbs: 36g; Protein: 16g;
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