Egg and Bacon Breakfast Wraps – American

Step 1: Cook the Bacon

In a large skillet over medium heat, cook 8 slices of bacon, working in batches if needed. Turn occasionally until crispy, which takes about 8 minutes. Once cooked, drain the bacon on a paper towel-lined plate.

Step 2: Cook the Hash Brown Potatoes

Cook 1 package of hash brown potatoes according to the package directions. Once cooked and golden, transfer them to a plate.

Step 3: Prepare and Cook the Scrambled Eggs

In a medium bowl, whisk together 8 large eggs and 1/3 cup milk. Heat a skillet over medium heat, add 2 tablespoons of unsalted butter and melt. Reduce the heat to medium-low and add the beaten eggs. Using a rubber spatula, cook the eggs, stirring occasionally, until soft curds form. Season the scrambled eggs with salt and pepper to taste.

Step 4: Assemble the Wraps

Lay out 4 flour tortillas. In the center of each tortilla, layer hash brown potatoes, scrambled eggs, grated cheddar cheese, 2 slices of bacon, and mashed avocado. Fold in the two sides of the tortilla and then tightly roll it up.

Step 5: Serve

Serve the breakfast wraps immediately. You may cut them in half if desired before serving.

• For extra flavor, add a dash of hot sauce or salsa to your wraps.

• You can prepare the bacon and hash browns ahead of time to speed up assembly in the morning.

• Customize with your favorite vegetables like diced bell peppers or onions.

• Substitute sausage or ham for bacon.

• Use different types of cheese like Monterey Jack or a Mexican blend.

• Add black beans or corn for a Southwestern twist.