Breakfast Wrap


Breakfast Wrap


  • 3-4 slices of bacon, diced
  • 1 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 1 jalapeno, de-seeded, rinsed and diced (optional)
  • 1 Tbsp. butter
  • 1 cup cheddar cheese, shredded
  • 6 large eggs
  • 3 Tbsp. half and half
  • To taste salt and pepper
  • 6 medium flour tortillas, or 4 large


  1. Heat a large non-stick pan to high heat.
  2. Add diced bacon, bell peppers, onion, jalapeno and olive oil. Cook on high for 5 to 6 minutes or until bacon is crispy.
  3. Transfer to a bowl; wipe down pan and return the pan to heat to cook eggs.
  4. In a large bowl, whisk the eggs, half and half and seasoning. Place butter into the pan and heat for 1 minute. Add eggs and 1/2 cup of shredded cheese. Cook, stirring frequently for 2 minutes or just until the eggs begin to set. Transfer eggs into another bowl and wipe down pan again.
  5. Lay each tortilla on a clean flat surface and fill with scrambled eggs, some of the veggie mixture and cheese. Fold into a tight burrito shape. Toast for 1 to 2 minutes per side with a teaspoon of olive oil or butter in the same pan until the outside is crispy and golden.
  6. Serve warm with your favorite salsa.

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