Breakfast Egg Wrap with Bacon, Mushrooms & Tomato
The recipe Breakfast Egg Wrap with Bacon, Mushrooms & Tomato can be made in approximately 25 minutes. One portion of this dish contains about 18g of protein, 26g of fat, and a total of 410 calories. For $1.59 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 2. It is brought to you by Cookin Canuck. If you have thick-cut bacon, cherry tomatoes, crimini mushrooms, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive morn meal. 751 person have tried and liked this recipe. It is a good option if you're following a dairy free diet. With a spoonacular score of 52%, this dish is good. California Breakfast Wrap (Avocado, Egg, Bacon & More!), Tomato, Egg & Cilantro Pesto Breakfast Wrap, and Ham n Egg Breakfast Wrap are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 basil leaves, thinly sliced
1/3 cup halved cherry tomatoes
1 cup sliced crimini mushrooms
3 eggs
¼ tsp ground pepper
1 tsp olive oil
¼ tsp salt
2 pieces center cut bacon, cooked & crumbled
3 tbsp water
2 whole wheat wraps (I used these low carb ones)
Equipment:
whisk
bowl
sauce pan
frying pan
Cooking instruction summary:
In a bowl, whisk together the eggs and water.Heat the olive oil in a medium nonstick saucepan over medium heat. Add the mushrooms for 3 minutes. Stir in the tomatoes and cook for 2 minutes. Transfer to a bowl and set aside.Wipe out the skillet and set over medium heat again. Pour in the egg mixture and cook until the eggs are scrambled, stirring occasionally. Season with salt and pepper.Stir the mushrooms, tomatoes and bacon in the eggs.Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla, leaving room at one end. Sprinkle the basil over the egg.Fold in the end, then roll up the tortillas. Serve.
Step by step:
1. In a bowl, whisk together the eggs and water.
2. Heat the olive oil in a medium nonstick saucepan over medium heat.
3. Add the mushrooms for 3 minutes. Stir in the tomatoes and cook for 2 minutes.
4. Transfer to a bowl and set aside.Wipe out the skillet and set over medium heat again.
5. Pour in the egg mixture and cook until the eggs are scrambled, stirring occasionally. Season with salt and pepper.Stir the mushrooms, tomatoes and bacon in the eggs.
6. Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla, leaving room at one end. Sprinkle the basil over the egg.Fold in the end, then roll up the tortillas.
7. Serve.
Nutrition Information:
covered percent of daily need
