This Bacon Egg and Cheese Wake Up Wrap is a handheld breakfast classic: crispy bacon, fluffy scrambled eggs, and melted cheese wrapped in a warm tortilla. It’s the kind of morning meal that feels indulgent but comes together in about 15 minutes, and knowing exactly what goes into it helps you keep the calorie count in check. Whether you’re meal-prepping for the week or making one fresh, this recipe delivers that satisfying drive-thru flavor at home.
Ingredients
- 8 slices bacon (about 8 oz / 225 g)
- 8 large eggs
- 2 tbsp (30 ml) milk or water
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 large flour tortillas (10-inch / 25 cm, about 60 g each)
- 4 slices American cheese (or cheddar, about 1 oz / 28 g each)
- 1 tbsp (14 g) butter or oil for the pan
Instructions
- Cook the bacon: Place the bacon in a large skillet over medium heat. Cook for 6–8 minutes, turning once, until crispy. Transfer to a paper-towel-lined plate. Pour off most of the bacon fat, leaving about 1 teaspoon in the pan.
- Whisk the eggs: In a bowl, whisk the eggs with milk (or water), salt, and pepper until well combined.
- Scramble the eggs: Heat the same skillet over medium-low heat. Add the butter or oil. Pour in the eggs and let them set for 30 seconds, then gently stir with a spatula, folding the cooked edges toward the center. Cook for 2–3 minutes until the eggs are just set but still soft. Remove from heat. (Egg dishes should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS.)
- Assemble the wraps: Warm the tortillas in a dry skillet or microwave for 15–20 seconds. Place one slice of cheese on each tortilla. Divide the scrambled eggs equally among the tortillas, placing them in the center. Top each with 2 slices of bacon (broken to fit).
- Fold the wraps: Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling in as you go. If you like a toasted wrap, place each seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden.
- Serve immediately or wrap in foil for an on-the-go breakfast.
Tips
- Calorie control: To lighten the wrap, use turkey bacon (about 30 calories per slice), reduced-fat cheese, and a low-carb tortilla. This can cut the total to around 300 calories per wrap.
- Don’t overcook the eggs: Remove them from the heat while they still look slightly glossy; they’ll finish cooking from residual heat. Overcooked eggs turn rubbery.
- Make-ahead: Assemble the wraps, wrap each in foil, and refrigerate for up to 3 days. Reheat in a toaster oven or air fryer to keep the tortilla crisp.
- Common mistake: Overfilling the tortilla makes it hard to roll. Keep the filling to about 1/2 cup per wrap and don’t overstuff.
Serving Suggestions
Serve the wraps with fresh fruit, a small side of hash browns, or a simple green salad. For a heartier breakfast, pair with a bowl of yogurt and granola or a smoothie. These wraps are also great for brunch alongside a mimosa or fresh orange juice.
Variations
- Spicy: Add a few dashes of hot sauce or a slice of jalapeño to the eggs before folding.
- Veggie: Sauté bell peppers, onions, or spinach and add them to the eggs.
- Different cheese: Swap American for pepper jack, Swiss, or feta for a different flavor.
- Breakfast burrito style: Add cooked potatoes or black beans for a more filling wrap.
Storage and Reheating
Store leftover wraps in the refrigerator for up to 3 days, wrapped tightly in foil or plastic wrap. To reheat, unwrap and microwave for 1–2 minutes, or place in a toaster oven at 350°F (175°C) for 5–7 minutes to restore crispness. For longer storage, freeze the wraps (without foil) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
How many calories are in a bacon egg and cheese wake up wrap?
A typical homemade wrap using the ingredients above has about 450–500 calories. The exact count depends on the type of tortilla, cheese, and bacon you use. For reference, a fast-food version often ranges from 300–400 calories, but homemade lets you control portions and ingredients.
Can I use precooked bacon?
Yes, precooked bacon saves time. Just heat it in the microwave for 20–30 seconds or in a skillet for 1–2 minutes to crisp it up. It has a slightly different texture but works fine.
Can I make these wraps ahead of time?
Absolutely. Assemble the wraps, wrap them individually in foil, and refrigerate for up to 3 days. Reheat in a toaster oven or air fryer for best results. You can also freeze them for up to 2 months.
What’s the best tortilla to use?
Flour tortillas are classic and pliable, but whole wheat or low-carb tortillas work well too. If you use corn tortillas, they may crack when rolling; warm them first to make them more flexible.
Can I use egg whites instead of whole eggs?
Yes, use 1 cup (240 ml) of liquid egg whites or 8 egg whites for the 8 eggs. This reduces calories and fat, but the texture will be slightly less rich.
How do I keep the wrap from getting soggy?
Make sure the eggs are not too wet, and let the bacon drain well. If storing, place a paper towel inside the foil to absorb moisture, or reheat in a toaster oven to crisp the tortilla.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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