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Easy Egg Roll Breakfast Wraps

Easy Egg Roll Breakfast Wraps

4.20 from 5 votes
Start your morning with these delicious and portable Easy Egg Roll Breakfast Wraps! Packed with fluffy scrambled eggs, crispy bacon, and melted cheese, all wrapped in a warm tortilla for a satisfying handheld breakfast. Perfect for busy mornings or on-the-go meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs
  • 6 slices bacon cooked until crispy and crumbled
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas 10-inch size recommended
  • 2 tablespoons butter divided, for cooking eggs and toasting wraps
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons chopped green onions optional, for garnish

Method
 

Steps
  1. In a bowl, whisk together eggs, salt, and pepper until well combined.
  2. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until eggs are softly set and slightly runny in places. Remove from heat.
  3. Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among them, spreading in a line down the center. Top each with crumbled bacon and shredded cheddar cheese.
  4. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a wrap. Secure with a toothpick if needed.
  5. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Place the wraps seam-side down and toast for 2-3 minutes per side, until golden brown and crispy.
  6. Remove from heat, let cool slightly, then slice diagonally if desired. Garnish with chopped green onions and serve warm.

Notes

For a veggie boost, add sautéed bell peppers or spinach to the egg mixture. To make ahead, prepare wraps and refrigerate wrapped in foil; reheat in a 350°F oven for 10 minutes before serving.