Breakfast Burrito Wraps (Print Version)
Hearty tortilla wraps filled with eggs, bacon, cheese and vegetables for a satisfying and portable morning meal.
# Ingredients:
→ Main Ingredients
01 -
4 large flour tortillas (burrito size)
02 -
6 large eggs
03 -
1/4 cup milk
04 -
6 slices bacon, cooked and crumbled
05 -
1 cup shredded cheddar or Monterey Jack cheese
06 -
1/2 cup diced tomatoes
07 -
1/2 cup diced bell peppers (any color)
08 -
1/4 cup chopped green onions
09 -
1 tablespoon butter or oil
10 -
Salt and pepper, to taste
→ Optional Extras
11 -
1 avocado, sliced
12 -
Salsa or hot sauce
13 -
Fresh cilantro
14 -
Sour cream
# Steps to Follow:
01 -
In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 -
Heat butter in a skillet over medium heat. Add the egg mixture and scramble until just set but still slightly moist. Remove from heat.
03 -
Warm tortillas briefly in the microwave or on a skillet to make them pliable and easier to fold.
04 -
Lay each tortilla flat and add a portion of scrambled eggs, bacon, cheese, tomatoes, bell peppers, and green onions. Add optional ingredients like avocado, salsa, or sour cream if desired.
05 -
Fold in the sides of the tortilla, then roll up tightly into a burrito shape, securing the filling inside.
06 -
For a golden exterior, lightly grill the assembled burritos in a skillet for 1-2 minutes per side.
07 -
Serve immediately or wrap tightly in foil for a portable breakfast option.
# Additional Notes:
01 -
For a vegetarian version, skip the bacon and add sautéed spinach, mushrooms, or black beans.
02 -
These burritos freeze well — wrap in foil and freeze up to 2 months. Reheat in the microwave or oven before serving.
03 -
Swap in turkey bacon or plant-based sausage for lighter options.