Recipe Image

Bacon and Egg Breakfast Wraps

  • 25 m
  • 25 m
Diabetic Living Magazine
“This Mexican-inspired bacon and egg breakfast is rolled in a tortilla and eaten with your hands.”


    • 4 slices bacon, chopped
    • 1 cup chopped fresh mushrooms
    • ½ cup chopped green sweet pepper (1 small)
    • ¼ teaspoon chili powder
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon salt
    • 1 cup refrigerated or frozen egg product, thawed
    • ¼ cup chopped seeded tomato
    • Few drops bottled hot pepper sauce
    • 4 (8 inch) flour tortillas, warmed (see Tip)


  • 1 In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, reserving 1 tablespoon of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels.
  • 2 Add mushrooms, sweet pepper, chili powder, pepper, and salt to the reserved drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.
  • 3 Pour egg over vegetable mixture in skillet. Using a spatula or a large spoon, lift and fold egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg is cooked through but is still glossy and moist. Stir in cooked bacon, tomato, and hot pepper sauce. Divide egg mixture among tortillas; roll up tortillas.
  • Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019