How to Make It
Cook the Bacon
Cook the bacon over medium heat until crisp and browned. Transfer to a paper towel-lined plate to drain excess grease.
Pour off most of the bacon fat from the pan, but don’t wipe it clean.
Cook the Spinach
Add the spinach and chopped bacon to the pan. Lightly season with salt, pepper, and garlic powder, then drizzle with balsamic glaze.
Cook over medium heat, stirring, until the spinach is wilted. Remove from the pan and set aside.
Cook the Eggs
Beat the eggs with salt and pepper until smooth. Heat the pan with a little oil over medium heat, then reduce to medium-low. Pour in the eggs and spread evenly.
Add the Tortilla
When the bottom is set but the top is still slightly runny, place the tortilla over the eggs and press it down gently so it makes contact with the egg.
Once the tortilla is lightly bonded to the egg, flip the whole thing in one confident motion directly in the pan — the tortilla will hold everything together.
Assemble and Finish
Spread the spinach and bacon mixture down the center and top with cheese. Cover the pan and cook until the cheese is melted and the tortilla is crisp on the bottom.
Roll and Serve
Transfer to a flat surface, roll up tightly, and cut in half to serve.
Breakfast Tortilla Wrap with Egg, Bacon & Spinach
Ingredients
- 1 medium flour tortilla
- 2 eggs
- 2 slices bacon
- 1 cup baby spinach leaves packed
- ½ cup shredded Mexican cheese blend
- 1 tsp balsamic glaze
- ½ tsp garlic powder
- Salt and pepper
Instructions
- Cook the bacon until crisp, then cut into pieces and cook with the spinach and seasonings until wilted; set aside.
- Whisk the eggs, pour into the pan, and cook until mostly set.
- Place the tortilla on top, press gently, then flip so the tortilla is on the bottom.
- Add the spinach and bacon mixture with cheese, cover, and cook until melted and the tortilla is lightly crisp.
- Roll tightly and serve.
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