This Breakfast Wrap is a filling and nutritious start to your day. Packed with salty bacon, egg, creamy avocado and cheese, and finished with a tangy barbecue sauce, this comforting breakfast can be on the table in just 10 minutes, eaten on the go and also freezes really well.
If you are looking for some new breakfast ideas, then this is definitely something to try. A really filling and protein packed breakfast, these breakfast wraps are so easy to make and can be adapted to suit your own tastes and make use of what ingredients you have on hand too.
Why should you try it?
✔ Protein packed
✔ Easy to adapt
✔ Freezable
✔ A good breakfast on the go
How To make this Breakfast Wrap – step by step:
One: Cook the bacon to your liking, then chop into small pieces.
Two: Meanwhile, beat the eggs and season with salt and pepper.
Three: Make two omelettes, again, to your liking.
Four: Spread the wraps with barbecue sauce.
Five: Add the chopped spinach and bacon to the wrap.
Six: Lay the omelette on top and sprinkle with the grated cheese.
Seven: Add the sliced avocado.
Eight: Roll the wrap up, slice in half and serve.
What Vegetables To Add
We love an opportunity to add some vegetables to a meal, and these wraps are easy to stuff with veggies. We just added some chopped spinach, but you could also go with some bell peppers, cooked mushrooms or shredded carrots too. Not only do they make the wraps more nutrient dense, but they add lots of colour too.
What To Serve It With
These are pretty filling as they are, and to be honest they already have everything you could need from a breakfast packed inside of them. However, if you were serving these up as a big family brunch and wanted to have something on the side, then our Baked Home Fries or Baked Hash Browns will work well.
Can You Freeze It?
These freeze really well and it’s handy to have a store of these so you have some easy breakfasts to defrost overnight and then reheat and eat on the go if you have a busy morning. So make more than you need so you can freeze some.
When making them up, leave our the avocado and spinach (as these don’t freeze well) wrap them in cling film or baking paper individually and then store inside a freezer bag and take them out as and when you need them. Allow them to fully defrost and then reheat them in the microwave for a minute. You can then add spinach and avocado before serving.
Can it be made ahead of time?
You can cook the bacon and grate the cheese in advance, but I would cook the egg fresh and don’t cut the avocado open until you are ready to use it. These wraps don’t take long to make, so they are always best made from fresh.
Extra Tips:
- It’s important not to over-stuff these, as it will make them difficult to wrap.
- You can add extra veggies with mushrooms, bell peppers or shredded carrot.
- Make these more indulgent with some grated cheese or even some halloumi.
- These freeze really well and will keep for up to two months.
- Serve these with hash browns or home fries for a more filling meal or if feeding a crowd.
Want to try some other breakfast recipes? How about these:
Breakfast Hash
Easy Baked Oats
The Ultimate Breakfast Sandwich
Breakfast Egg Muffins
Breakfast Nachos
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DON’T FORGET TO RATE THE RECIPE ↓
Breakfast Wrap
Ingredients
- 2 whole wheat wraps
- 3 eggs
- 4 rashers bacon
- 2 tbsp barbecue sauce
- 60 g spinach chopped
- 20 g mature cheddar grated
- 0.5 avocado sliced
- 1 pinch sea salt and black pepper
Instructions
- Cook the bacon to your liking, then chop into small pieces.
- Meanwhile, beat the eggs and season with salt and pepper.
- Make two omelettes, again, to your liking.
- Spread the wraps with barbecue sauce.
- Add the chopped spinach and bacon to the wrap.
- Lay the omelette on top and sprinkle with the grated cheese.
- Add the sliced avocado.
- Roll the wrap up and serve.
Notes
- It's important not to over-stuff these, as it will make them difficult to wrap.
- You can add extra veggies with mushrooms, bell peppers or shredded carrot.
- Make these more indulgent with some grated cheese or even some halloumi.
- These freeze really well and will keep for up to two months.
- Serve these with hash browns or home fries for a more filling meal or if feeding a crowd.
Scott Robbins says
We had this for breakfast today. I liked the taste of it (I added a little Cayenne pepper to mine) but they sure do hold a lot of moisture making them hard to hold in your hand and eat. I’ll have them again, just on a plate.
Dannii says
Yeah – anything with spinach in tends to leak a lot!
Joan says
This looks beautiful. I like adding spinach to my eggs too.