Best Scrambled Egg Wrap Recipes

GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap image

We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.

Provided by FrackFamily5 CA->CT

Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

2 slices turkey bacon
1 cooking spray
1 large egg
1 (6 inch) flour tortilla
1 ounce honey-flavored goat cheese
1 tablespoon chopped pitted Kalamata olives
4 leaves baby spinach

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
Heat tortilla in a microwave until soft and pliable, about 15 seconds.
Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 21.9 g, Cholesterol 224.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 1131.5 mg, Sugar 2.2 g

SCRAMBLED EGG WRAP

Scrambled Egg Wrap image

I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.

Provided by Deantini

Categories Breakfast

Time 25m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 sweet red pepper, chopped
8 eggs
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese, shredded
6 tortillas, whole wheat, flax (or your preferred kind)

Steps:

In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.

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