Breakfast Wraps for #SundaySupper

Bacon, egg, and cheese breakfast wraps

How about a nice, quick hot breakfast? Quick as in two minutes. Yes, two minutes. With a little advance cooking on the weekend, you can have a hot and tasty breakfast during the week in a flash. Bacon, egg, and cheese breakfast wraps are frozen and then reheated in the microwave. That’s right, hit the snooze bar and grab an extra few minutes of sleep. Then start the day right with a satisfying wrap.

It is back to school time. The Sunday Supper bloggers are teaming up once again with Katie Workman, author of The Mom 100 Cookbook. Together we are sharing recipes and tips on quick meals for busy times. There is everything from breakfast to dinner and snacks in-between. My breakfast wraps were inspired by Katie’s cookbook. I took the heartiness of a hot breakfast and combined it with the handiness of a wrap. No fork needed, just heat and eat.

The recipe has cooked components. I figure most everyone knows how to scramble eggs and cook bacon. If you do not then Katie has instructions on how to scramble eggs in her cookbook and how to cook bacon in the oven on her blog. When it comes to eggs, my tips are to use fresh eggs and do not over-cook them. Try to find a local source. You would not believe how much better they taste than the ones in the supermarket.

Want more back-to-school recipes? Check out these fabulous ones from the Sunday Supper team:

Easy Breakfast ideas:

Lunchbox Wraps:

Easy Weekday Suppers:
After School Snacks:

Looking for even more back-to-school recipes and tips? Join in the #SundaySupper conversation on twitter today (Sunday, August 12th). Beginning at 3pm ET we showcase recipes and want to share yours too. Remember to include the #SundaySupper hashtag in your tweet. At 7pm ET we will have a live chat with Katie Workman. Bring your back-to-school questions and share your tips too. We love to pin recipes and photos so be sure to follow our two Pinterest boards: #SundaySupper and #SundaySupper with The Mom 100 Cookbook. Also check out Katie’s Gearing Up for Back-To-School Weeknight Dinners post.

Connect with Katie Workman, Author of The Mom 100 Cookbook:

Bacon, Egg, and Cheese Breakfast Wraps
Prep time
Cook time
Total time
  • 8 extra-large flour tortillas
  • 12 cooked scrambled eggs
  • ½ pound bacon, cooked crispy and chopped
  • ½ to 1 cup shredded or grated cheese
  1. Lay the tortillas out on a work surface. Divide the eggs evenly on top of each tortilla a little off-center. Sprinkle the bacon on top of the eggs. Sprinkle the cheese on top of the bacon. Roll up the tortillas burrito-style by folding the "short" side over the eggs, folding in the sides on top, and rolling to the end of the "long" side. You can serve them now or freeze for later.
  2. To freeze: wrap each one in plastic wrap. Place the wraps in a plastic freezer bag, seal, and place it in the freezer.
  3. To reheat: take the wrap out of the freezer and discard the plastic wrap. Wrap the breakfast wrap loosely in a paper towel and microwave on high for 1½ to 2 minutes, until heated through.

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  1. says

    This is perfect for those who always in the rush. Love the idea of prepare and making it ahead and just a button away to reheat it! Thanks Renee, for sharing such a great idea.

  2. says

    I’m not a fan of scrambled eggs, but I love the idea of making these wraps ahead of time and just heating then eat. Bet my coworkers would be jealous of these instead of their greasy, crappy burritos from McDonald’s.

  3. says

    Ooh, I love the idea of having these prepped and just reheating in the microwave. Genius! Sometimes, by the time dinner rolls around, I don’t want to wait. Happy #SundaySupper!


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