Sharon’s Bacon and Egg Wraps

A great weekend breakfast, or for one of those weekdays when you don’t have to rush out to school, playdate or appointments! And would make a great “brinner” too!


Jennie O fully cooked Turkey Bacon (half of a 12 oz. pkg.)   $1.40
Ortega flour tortillas (10 pk.)   $1.99
1 dozen eggs   $1.69
3 pounds of potatoes  $1.40
Shredded cheddar cheese (8 oz)  $1.99

Total Cost – $8.47


Pre-heat electric skillet to 350 degrees. Add 1 T. vegetable oil to the pan.    Peel and cut the potatoes. Then put them in the hot skillet.  Cook these for about 5 minutes, then turn the temperature down to 275 degrees. Cover the pan. Cook, stirring occasionally, for about 25 minutes.

While the potatoes are cooking, fry the bacon in a separate pan.  When this is cooked, remove bacon from pan and  place in paper towels to absorb grease. . . When this cools a little, break it up or crumble, then set aside.

Use the same pan the bacon was cooked in to cook the eggs. Since it is lean turkey meat, there will be very little grease, but it will help add flavor to the eggs. Beat Eggs in a large bowl or measuring cup. Scramble in frying pan on medium heat. This should only take a couple of minutes.

Place one flour tortilla on a paper plate (for easy clean up). Top with scrambled eggs, crumbled bacon and shredded cheese. Serve with fried potatoes.

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  1. says

    Although I haven’t used turkey bacon, I have made these “breakfast burritos” before and they are even better with salsa before rolling up. Try them with shredded potatoes that are cooked in the same pan as the bacon and then when browned have the eggs poured over the potatoes. Sprinkle with cheese to melt before scooping into the tortillas and the bacon afterwards. Again, salsa, which need not be spicy. YUM!!

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