| | Breakfast wraps
Breakfast wraps
Breakfast wraps 4.3-5 9
  • Calories: 2189 kj
  • Fat: 36g
  • Carbohydrates: 2g

How to Make:

  1. Preheat oven to 160°C. Wrap the tortillas in foil. Place in preheated oven for 10 minutes or until hot.
  2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  3. Whisk together egg and cream in a bowl. Season with salt and pepper. Melt butter in a heavy-based saucepan over medium-low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from 1 side to the other in 4 different directions. Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent egg sticking. Cook for 5 minutes or until three-quarters of the egg mixture is cooked, but mixture is still creamy and slightly liquid. Remove from heat. Stir in the bacon.
  4. Transfer scrambled eggs to a warm serving bowl. Garnish with a little of the cheese and green shallot. Serve immediately with hot tortillas and the remaining cheese and green shallot.
Time for preparing:
10 min.


  • 10 round (15cm-diameter) flour tortillas
  • 6 bacon rashers, rind and excess fat trimmed, thinly sliced crossways
  • 12 eggs, lightly whisked
  • 125ml (1/2 cup) thickened cream
  • Salt & freshly ground black pepper
  • 20g butter
  • 120g (1 1/2 cups) coarsely grated cheddar
  • 4 green shallots, ends trimmed, thinly sliced