Bacon and Egg Wraps

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What's For Dinner?

Bacon and Egg Wraps

– by Jean Fisher

Tortilla wrap sandwiches are popular, easy and go anywhere. This bacon, egg and potato wrap can be breakfast, lunch or dinner.

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Bacon and Egg Wraps

Print out the recipe for Bacon and Egg Wraps

Serves 4

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1 pound potatoes
8 slices microwaveable bacon
4 ounces onion
8 eggs
4 ounces shredded cheddar cheese
1/4 cup salsa
4 teaspoons margarine
4 medium flour tortillas
8 orange slices

Full-day menu and grocery shopping list to accompany Bacon and Egg Wrap

From kitchen to table in 30 minutes.

Directions

Microwave potato until soft (5 to 10 minutes depending on power of microwave). Immerse in hot water.
Prepare bacon according to package directions. Set aside and allow to cool and drain.
Remove skin from potato and cut into cubes. Slice onion. Cook potato and onion in margarine over medium heat until potatoes are golden brown.
Beat eggs together with cheese and salsa. Add to potatoes and onions, reduce heat to low and continue cooking. Stir often.
Place tortillas between dampened paper towels and microwave for 1 minute.
Place egg mixture down the center of a warmed tortilla. Place bacon on top and roll.
Serve with orange slices.

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Nutritional information for Bacon and Egg Wraps

Calories: 645.5
Calories from Fat: 311.5

% Daily Value*

Total Fat 34g	53%
Saturated Fat 14g	69%
Cholesterol 542.5mg	181%
Sodium 1060.5mg	44%
Total Carbohydrates 50.5g	17%
Dietary Fiber 4g	16%
Sugars 5g	~
Protein 33.5g	67%

Vitamin A	22%	Iron	22%
Vitamin C	68%	Calcium	33%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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