The first time I made this Bacon and Egg Breakfast Wrap, it was a revelation born of a hungry, chaotic morning. I remember the sizzle of bacon hitting the pan, that instantly comforting, smoky aroma filling my kitchen and cutting through the morning fog in my brain. As the eggs scrambled and melded with the creamy, crispy bacon, I knew I’d stumbled onto something special. It’s not just a recipe; it’s a warm, savory, perfectly portable hug that solves the “what’s for breakfast” dilemma with glorious, delicious efficiency. I love it because it feels indulgent but comes together with such simple honesty, and today, I’m so excited to walk you through exactly how I make it.
Ingredients
- 8 slices bacon
- 8 large eggs
- 1/4 cup half & half
- 4 large flour tortillas (burrito-size)
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Optional: chopped chives or a dash of hot sauce
Now, a few personal notes on these ingredients. I’ve tried this with both thick-cut and regular bacon, and while thick-cut is fantastic for eating on its own, I find regular bacon gets crisper and integrates into the wrap better without becoming chewy. For the half & half—don’t skip this! It makes a huge difference in creating fluffy, creamy scrambled eggs. If you’re in a pinch, whole milk works, but the half & half really is worth it. And for the tortillas, I cannot stress enough: get the large, burrito-size ones. The standard taco-size tortillas will lead to a frustrating, spill-filled experience. Trust me on this.
Equipment Needed
- Large skillet (non-stick or well-seasoned cast iron)
- Mixing bowl
- Whisk or fork
- Spatula
- Cutting board
- Paper towels
- Aluminum foil or parchment paper for wrapping
Your skillet is the MVP here. I use my trusty 12-inch non-stick because it gives me plenty of room to cook the bacon and then the eggs without crowding. If you only have a smaller pan, you might need to cook the bacon in two batches—annoying, but better than steaming it. The spatula is your best friend for getting those eggs just right, and having your paper towels ready on the cutting board for the bacon is a small prep step that pays off. I’ve tried to skip it and just drain bacon on a plate… it sits in its own grease and gets soggy. Lesson learned!
Step-by-Step Instructions
First, I get the bacon going. I lay all 8 slices in my cold, large skillet—no need to add oil. Then I turn the heat to medium. Starting in a cold pan allows the fat to render slowly, which is the secret to perfectly crisp, flat bacon. I cook it, flipping occasionally, until it’s golden brown and crisp. This is where patience is key; rushing it on high heat leads to burnt edges and chewy fat. I transfer the bacon to a paper towel-lined board to drain, and I pour off all but about a tablespoon of that glorious bacon fat from the pan. That reserved fat is flavor gold for our eggs.
While the bacon cooks, I crack my 8 eggs into a bowl, add the 1/4 cup of half & half, and a good pinch of salt and pepper. I whisk this vigorously until it’s completely smooth and slightly frothy. This thorough mixing is what gives you a uniform, tender scramble. Once my skillet with the bacon fat is back on medium-low heat, I pour in the egg mixture. I let it sit for just 10-15 seconds until the edges start to set, then I gently push the eggs from the edges toward the center with my spatula, creating soft curds. I continue this low-and-slow push-and-fold method until the eggs are just set but still slightly glossy—they’ll keep cooking off the heat.(See the next page below to continue…)