Easy Bacon Veggie Breakfast Wrap

by Laurel Braun
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This is my favourite quick and delicious breakfast that comes together in no time! All you need is 5 minutes to finely chop your veggies and bacon, grate the cheese, and whisk your eggs to prep. Another 5 minutes of cooking and the result is an easy breakfast wrap full of delicious veggies and bacon.

This is a great option for using gluten free wraps since they’re gently warmed on the skillet, making them soft and pliable. This was one of my favourite recipes when I ate gluten free for a year.

To Make the Breakfast Wrap

Before you start cooking, prep all your ingredients and have them ready to go before beginning. Everything cooks quickly and you don’t want to overcook your eggs because you didn’t prep!

Cook Bacon or Use Pre-Cooked

Place 2 strips of bacon into a 12″ non-stick skillet and set the heat to medium. Bacon cooks best in a cool pan so it doesn’t burn before all the oil renders out.

Cook the bacon slightly underdone from your desired crispiness. Remove the bacon to a paper towel to cool before finely chopping. Reserve 1 tsp of grease.

Cook Omelette

Preheat a 12″ non-stick skillet over medium heat with 1 tsp of grease or oil. Once the oil and pan are hot, add the finely chopped mushrooms. Cook for about 1 minute before adding the onion and bell pepper. Cook for another minute until the vegetables are softened.

Toss in the chopped bacon and cook for 15-30 seconds before pouring in the eggs. Cover all of the vegetables with the egg and swirl the pan to coat evenly. Season with freshly cracked black pepper and a very light sprinkle of salt.

Once the eggs are cooked to about 75%, use a spatula to loosen the omelette from the pan before placing the tortilla on top. Press down gently to adhere the egg to the tortilla and let it cook for another 15-30 seconds before using another plate to flip the tortilla and omelette over (to egg side up)

Flip the tortilla and omlette onto a plate before sliding back on the skillet to finish cooking and melt cheese.
Roll or fold the tortilla however you wish. Cut in half and enjoy!

Once it’s flipped onto the plate, slide the tortilla back onto the skillet and sprinkle the omelette with cheese. Cook for another 30 seconds to 1 minute until the cheese just begins to melt, the egg is cooked through, and the tortilla has begun to brown.

Remove the tortilla onto the plate you used to flip it and roll it up. Slice it in half and enjoy with your favourite hot sauce!

Looking for more breakfast recipes?

Try my Tofu Southwest Breakfast Scramble or my Soft and Fluffy Vegan Savoury Scones.

Author: Laurel Braun

Easy Bacon Veggie Breakfast Wrap

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This is my favourite quick and delicious breakfast that comes together in no time!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course: Breakfast, Main Course
Cuisine: American
Servings: 1
Calories: 509 kcal
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tsp bacon grease*
  • 1 slice bacon, cooked*
  • 1 small white mushroom, finely chopped
  • ¼ cup yellow onion, finely chopped
  • ¼ cup bell pepper, finely chopped
  • 2 large eggs, whisked with a splash of water
  • ¼ cup grated cheddar
  • 1 large 12" tortilla**
  • salt and pepper, to taste

Method

Prep
  1. Before you start cooking, prep all your ingredients and have them ready to go before beginning. Everything cooks quickly and you don’t want to overcook your eggs because you didn’t prep!
Fresh Bacon (skip if using pre-cooked)
  1. Place 2 strips of bacon into a 12″ non-stick skillet and set the heat to medium. Bacon cooks best in a cool pan so it doesn’t burn before all the oil renders out.
  2. Cook the bacon slightly underdone from your desired crispiness. Remove the bacon to a paper towel to cool before finely chopping. Reserve 1 tsp of grease.
Cook
  1. Preheat a 12″ non-stick skillet over medium heat with 1 tsp of grease or oil. Once the oil and pan are hot, add the finely chopped mushrooms. Cook for about 1 minute before adding the onion and bell pepper. Cook for another minute until the vegetables are softened.
  2. Toss in the chopped bacon and cook for 15-30 seconds before pouring in the eggs. Cover all of the vegetables with the egg and swirl the pan to coat evenly. Season with freshly cracked black pepper and a very light sprinkle of salt.
  3. Once the eggs are cooked to about 75%, use a spatula to loosen the omelette from the pan before placing the tortilla on top. Press down gently to adhere the egg to the tortilla and let it cook for another 15-30 seconds before using another plate to flip the tortilla and omelette over (to egg side up)
  4. Once it’s flipped onto the plate, slide the tortilla back onto the skillet and sprinkle the omelette with cheese. Cook for another 30 seconds to 1 minute until the cheese just begins to melt, the egg is cooked through, and the tortilla has begun to brown.
  5. Remove the tortilla onto the plate you used to flip it and roll it up. Slice it in half and enjoy with your favourite hot sauce!

Nutrition

Calories: 509kcal

Notes

Bacon/Bacon Grease: You can either cook fresh bacon and remove unwanted extra grease or use previously cooked bacon and reserved grease. I like to cook a pound and freeze cooked bacon and refrigerate the grease for future recipes.
Tortilla Options: You can use either store-bought, homemade, or Gluten Free. GF tortillas work well here since they’re warmed on the skillet.
Nutrition: Per Serving (calculated with store-bought Dempster’s tortilla): Calories 509 kcal | Carbohydrates 34.7 g | Protein 26.2 g | Fat 29 g | Sodium 745 mg | Potassium 473.4 mg | Fiber 2.1 g | VitaminA 271.3 μg | Calcium: 249.1 mg | Iron: 3.9 mg
30 minutes or less, 60 minutes or less, any season, egg recipes, gluten-free, high protein, quick meals, recipes, stove top

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