ADVERTISEMENT
Heat a non-stick skillet over medium heat. Add the chopped bacon and cook until crispy and golden. This usually takes about 4–5 minutes.
Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. Leave a small amount of bacon fat in the pan for added flavor.
Step 2: Sauté the Onion, Garlic, and Mushrooms
In the same skillet, add a touch of olive oil if needed. Sauté the chopped onion over medium heat until translucent, about 3 minutes.
Add the minced garlic and cook for another minute until fragrant.
Toss in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until browned and soft.
Season with salt and pepper to taste.
Step 3: Add the Spinach
Add the chopped fresh spinach to the skillet. Cook until wilted—about 1–2 minutes.
Return the cooked bacon to the skillet and stir to combine everything evenly.
Remove the pan from heat and set aside while you prepare the eggs.
Step 4: Scramble the Eggs
In a bowl, crack 3 eggs and season with salt and pepper. Beat lightly.
In a clean non-stick skillet, scramble the eggs over medium-low heat until just set. Keep them soft and fluffy—they’ll finish cooking in the tortilla later.
Set aside.
Step 5: Assemble the Wraps
Warm your Mexican tortillas slightly in a pan for about 30 seconds on each side. This makes them pliable and easier to fold.
On each tortilla, layer:
-
A spoonful of the mushroom-spinach-bacon mixture
-
A portion of scrambled eggs
-
A sprinkle of shredded mozzarella cheese
Fold the sides inward and then roll up from the bottom to create a tight wrap.
Step 6: Toast the Wraps
Return the filled wraps to the skillet seam-side down. Press lightly with a spatula and toast over medium heat for 2–3 minutes per side, or until the tortilla is golden and the cheese is melted.
Step 7: Serve
Slice each wrap in half diagonally and serve hot. Pair with salsa, hot sauce, avocado slices, or a dollop of sour cream if desired.
This hearty, savory wrap is perfect for fueling your morning—or your entire day.
ADVERTISEMENT
