Bacon Egg Wraps

When my mornings get crazy, these freezer burritos save the day. Big flour tortillas wrapped around cheesy eggs, smoky bacon, crisp peppers, and oh-so-melty cheese—it’s the ultimate comfort bite. I throw together a bunch on Sunday, wrap 'em up, and heat one each morning with zero fuss.

This became our Sunday staple after I got tired of plain toast one winter. Now my kids look forward to it and even pop out of bed early just to get their burrito fix.

Tasty Ingredients

• Optional add ins: wanna mix it up? Toss in crispy hash browns, spicy hot sauce, or creamy avocado. Just make sure your avocados are perfectly ripe.
• Salt and pepper to taste: makes everything shine. Don’t skimp on seasoning the eggs!
• Flour tortillas: grab the biggest ones so you can pile in the filling. Zap them for a few seconds so they’re easy to fold.
• Cheddar cheese: shred it yourself for the best melt—go for sharp if you want some kick, or medium for a milder bite.
• Eggs: big eggs are best. Fresh eggs bring so much flavor and fluff.
• Tomatoes: dice up Roma tomatoes—they hold their shape and taste bright.
• Bell peppers: chop up some red and yellow peppers for color and sweetness.
• Bacon: slice thick bacon for meaty bites and bold taste. Quality bacon makes a real difference, promise.

Simple Step-by-Step

Serve or Freeze:

Eat your burritos hot right away or let them cool, wrap tight in foil, and freeze. They’ll taste freshly made when you heat them up again.

Toast for Crunch:

Heat a dry nonstick pan and set your rolled burritos seam side down. Toast both sides until gorgeously golden and crisp. That crunch is next-level and seals the deal (literally).

Fill and Roll the Burritos:

Plop a big spoonful of the filling in the center of each tortilla. Add your favorite extras, then fold the sides in and roll it up snug. All that goodness stays tucked inside.

Warm the Tortillas:

Pile up the tortillas and cover with a damp paper towel. Microwave about twenty seconds. They’ll be nice and soft—it keeps them from breaking when you roll.

Combine the Filling:

Scoop the crispy bacon back in with the eggs and veggies. Top with cheddar and let it melt a bit. Fold everything together so it’s mixed but the eggs stay tender.

Scramble the Eggs:

Crack eggs in a bowl, add salt and pepper, and beat well. Pour into the hot veggie pan and cook on medium low, stirring now and then. Turn the heat off when they're barely done for creamy eggs.

Sauté Vegetables:

Dice peppers and tomatoes small for even bites. Cook in the pan on medium heat until soft and most liquid is gone—no soggy burritos here!

Cook the Bacon:

Chop bacon into bits, toss in a cold pan, and crank the heat to medium. Stir so it gets evenly crisp. Move finished bacon onto paper towels and leave the fat in the pan for max flavor.

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I’m all about the cheddar—especially when it melts over those eggs and goes super gooey. My husband used to drown his in hot sauce, and now my youngest always sneaks in an extra handful of cheese for good measure.

Smart Storage

Let burritos cool off after toasting, then wrap each one in foil. Throw them in a freezer bag and they’ll be good for two months. Pop off the foil to reheat in the microwave, or use a toaster oven if you want an extra crispy edge.

Swap It Up

No bacon? Use crumbled sausage, spicy chorizo, or just skip for a veggie option. Try Monterey Jack or pepper jack cheese if you want a new flavor. Out of peppers? Mushrooms, spinach, or cooked zucchini all work great too.

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Serving Ideas

Load these up with salsa, sour cream, chopped cilantro, or jalapenos. If you’ve got time, pair with some fruit salad, crispy potatoes on the side, or just a big mug of strong coffee when you’re on the go.

Origin Story

Born in the American Southwest, these breakfast burritos mix up Mexican tastes with classic breakfast stuff. They took off as quick, grab-and-go eats for packed mornings and busy families.

Recipe FAQs

→ Can I switch bacon for sausage?

Sure! You can use sausage links or crumbled sausage as a tasty alternative to bacon for these wraps.

→ How do I keep tortillas from breaking?

Pop the tortillas in the microwave for 15 seconds. This softens them up and makes rolling way easier.

→ Can I make these in advance and freeze?

Of course! Cool the wraps, cover them in foil, and freeze. Then just reheat whenever you need a quick meal.

→ What can I add to make these even better?

Avocado, salsa, or sour cream are great add-ons for creaminess. And if you like heat, drizzle on some hot sauce!

→ Can I toss in hash browns?

Absolutely, crispy hash browns are a great way to add some extra bite. Just cook them first and fold them in before rolling.