Bacon Egg Wrap

Egg wrap

7 ingredients · 25 minutes · 2 servings


  • 4 slices Bacon
  • 2 Egg
  • Salt and pepper to taste
  • 1/2 tsp Olive Oil
  • 1 oz Cheddar Cheese (shredded)
  • 2 leaves Romaine large chopped
  • 1/4 Avocado (sliced)


  1. Heat a skillet over medium heat.
  2. Add the bacon and cook for 7 minutes each side or until it is cooked through and crispy.
  3. Remove and set aside.
  4. Meanwhile, in a mixing bowl, whisk the eggs and salt together until well combined.
  5. Heat a small non-stick pan over medium heat.
  6. Add enough oil to the pan to evenly coat it.
  7. Add a 1/4 cup of the egg to the oiled pan and tilt the pan in a circular motion to distribute the egg evenly.
  8. Cook until just set and the egg releases easily from the pan.
  9. Flip the egg and sprinkle 1/4 of the shredded cheese onto the top side of the egg and continue cooking for 60 to 90 seconds until the cheese begins to melt.
  10. Remove and repeat with the remaining egg and cheese.
  11. To serve,, avocado and cooked bacon on top of the melted cheese and fold altogether.
  12. Serve with lettuce. Enjoy!

Macros: Fat 27g. Carbs 4g. Protein 23g

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