Breakfast Wrap
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This checks all the boxes for all the fads… keto, paleo, gluten free, dairy free (minus the cheese), even vegetarian (hold the bacon) if you swing that way. Buuuuut the most important thing about this little wrap is it tastes good!!
It’s also pretty versatile in flavors and in quantity. We love ourselves some bacon and avocado in this family but you are free to get creative and add in whatever you have in the house that sounds good! I’ll add leftover mushrooms or even leftover peppers and onions from one of our Shrimp Fajita Bowls.
I can easily make this for just my husband and myself or double and triple this to feed a crowd. It’s basically the same method no matter how many you are cooking for which is always great.
And you get to pick how your eggs are cooked because you are doing it yourself! Super gooey if that’s what you prefer, or over hard if you don’t want your eggs running anywhere.
We love Bibb lettuce (aka: Butter or Boston lettuce depending on what your store calls it) for this recipe because it seems to be able to wrap around all the ingredients and hold in the runny yolk as we chomp down, but you can sub in any other lettuce you may have. It’s basically just a crunchy vessel for getting the egg, bacon and avocado into your mouth 😉
I’ll eat 1 of these because I’m not a huge egg or big breakfast eater and my husband will gladly eat 2… this is why the serving sizes vary.
Breakfast Wrap
Ingredients
- ½ lb bacon of your choice
- ½ head of Bibb lettuce* (about 8 leaves)
- 2 tbsp butter (or fat of choice)
- 4 eggs
- 2 tbsp shredded cheddar cheese
- 1 avocado, pitted and sliced
- 1 tomato, sliced (optional)
- freshly ground black pepper
Instructions
In a large pan, separate bacon and cook to desired doneness. I like to actually halve the bacon slices before throwing them into the pan because they cook faster and more evenly for me.
Once the bacon is cooked, remove it from the pan onto a couple paper towels to drain the excess fat.
While the bacon cooks, separate the leaves from the head of the Bibb lettuce. We’ll only need about half the head here. I like to stack two leaves together per wrap.
In a small, nonstick pan, add 1 tbsp butter and heat on medium heat. While the butter heats, crack 2 eggs into a very small bowl (this way if you have shells or a bad egg, you catch it before it’s in the pan).
Once the butter melts in the pan, swirl it around so that it coats the bottom of the pan evenly.
With the butter melted and starting to sizzle, gently drop the 2 eggs into the pan. Sprinkle with pepper and cook to desired doneness. For over-easy eggs: 1-2 minutes on the first side, give them a flip, cover them with a sprinkle of cheese, turn the heat to low and cover for another 2 minutes.
Separate the two cheesy, over easy eggs (I just use a spatula between the two) and pile each onto the little stacks of Bibb lettuce. Each egg will make one breakfast wrap.
Add the last tbsp of butter to the pan and repeat the same method with the next two eggs. I find it easiest to do them in batches rather than trying to handle 4 or more eggs in a pan altogether.
Now we basically just assemble: each breakfast wrap gets 2 pieces of Bibb lettuce, one cheesy egg, about 2 strips of bacon, 2-3 slices of avocado, a slice of tomato, if using, and a little sprinkle of freshly ground black pepper. Serve and devour immediately 😉
Notes
*The rest of the head of lettuce can easily be used for a round 2 tomorrow morning, a salad at dinner, or even as a delicious vessel in my Spicy Chicken Lettuce Wraps.