These high protein bacon cheddar breakfast wraps make mornings quick and easy. Perfect for meal prep, with instructions included for baked or scrambled eggs!

Bacon egg and cheddar breakfast wraps on a brown wooden cutting board.

Busy mornings call for breakfasts that are filling, flavorful, and easy to prep ahead. These are made with blended eggs, egg whites, and cottage cheese for a soft, fluffy texture, and finished with sharp cheddar and crispy bacon. Plus, they reheat beautifully all week. Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

Large blender
9×13 baking dish or deep frying pan for the eggs
Frying pan for toasting

Ingredients

Eggs
Liquid egg whites: I buy the cartons from Costco. They are usually by the whole eggs in most grocery stores.
2% low fat cottage cheese
Salt and pepper
Fresh chives: Or green onion.
Thick cut bacon: For convenience, I use fully cooked microwaveable bacon.
Soft taco size flour tortillas
Sharp cheddar cheese

How To Make Them (Baked Eggs)

Preheat oven and prep pan: Preheat oven to 350F and grease a 9×13 baking dish well.
Blend eggs and bake: Add eggs, egg whites, cottage cheese, salt and pepper to a large blender and blend on low speed until smooth. Pour into the baking dish, add chives, and bake for 30-35 minutes, until set. Let cool completely before cutting into 10 equal pieces.
Prep the rest: Meanwhile, cook the bacon according to package instructions (for me that’s just microwaving for ~60 seconds on a paper towel lined plate) and shred the cheese if it isn’t already. I also like to warm the tortillas in the microwave for 30 seconds or so right before wrapping to make them more flexible.
Assemble: In each tortilla, layer cheese, bacon, and egg. Wrap tightly and toast all sides on a hot pan (or wait to toast right before serving). Once cooled, wrap in parchment, foil, or plastic wrap to store.

How To Make Them (Scrambled Eggs)

Follow all instructions above, except add the blended egg mixture to a large deep frying pan on medium heat. Stir eggs frequently until softly set, then gently fold in the chives. I find for whatever reason that I usually have some egg mixture left over with this method – I just save it for later, but you could also remove 1/2 cup egg whites to more evenly fill all the wraps.

FAQs

How do I store them?: Let the wraps cool completely before wrapping tightly in parchment, foil, or plastic wrap (this prevents soggy tortillas). Store in the fridge for up to 5 days or in a gallon ziploc in the freezer for up to 3 months.
How do I reheat them?: From refrigerated – microwave 30-60 seconds, until hot. From frozen – microwave 60-90 seconds, flip, then another 30-60 seconds, until hot. For a crispier wrap, finish by toasting all sides in a hot pan until golden.
What’s the best way to avoid soggy wraps?: Avoid under-cooking the eggs, especially with the cottage cheese. Under-cooking will make them more watery. It’s also extremely important to let these cool completely before storing because if they’re too warm, steam will get trapped and cause soggy wraps.

Try These Next!

I hope you guys love these bacon and cheddar breakfast wraps as much as we do, and don’t forget to leave a rating and comment down below if you make them! xx

Equipment

Ingredients

10 large eggs
2 cups liquid egg whites (490 g)
1 cup 2% low fat cottage cheese (226 g)
1 tsp fine sea salt
1/2 tsp pepper
3-4 tbsp chives or green onion
20 slices microwaveable thick cut bacon (140 g) can sub thick cut bacon of choice
10 soft taco size flour tortillas
6 oz sharp cheddar cheese (168 g) shredded, ~1 3/4 cups

Instructions

Baked Eggs

Preheat oven to 350F and grease a 9×13 baking dish well.
Add eggs, egg whites, cottage cheese, salt, and pepper to a large blender and blend on low speed until smooth. Pour into the baking dish, add chives, and bake for 30-35 minutes, until set. Let cool completely, then cut into 10 pieces.
Microwave bacon on a paper towel lined plate according to package instructions (I usually do ~60 seconds) or cook thick cut bacon of choice.
Assemble each wrap by layering cheese, bacon, and egg. Wrap tightly and toast sides on a hot pan (or wait to toast just before serving).
Let cool completely before wrapping in parchment, foil, or plastic wrap and storing (storage instructions are below in the notes).

Scrambled Eggs

Add eggs, egg whites, cottage cheese, salt, and pepper to a large blender and blend on low speed until smooth (for whatever reason, I find I have some eggs leftover with this method – can leave out ~1/2 cup egg whites to fit all the wraps better, or just save the extra egg filling).
Pour eggs into a large deep frying pan on medium heat and cook, stirring frequently, until scrambled. Gently stir in the fresh chives.
Follow instructions 3-5 above.

Notes

Store in the fridge up to 5 days or in a gallon ziploc in the freezer up to 3 months.
To reheat rom refrigerated: Microwave 30-60 seconds, until hot. To reheat from frozen: Microwave 60-90 seconds, flip, then another 30-60 seconds, until hot. For a crispier wrap, finish by toasting all sides in a hot pan until golden.
To avoid soggy wraps!: Avoid under-cooking the eggs, especially with the cottage cheese. Under-cooking will make them more watery. It’s also extremely important to let these cool completely before storing because if they’re too warm, steam will get trapped and cause soggy wraps.

Nutrition

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Bacon and Cheddar Breakfast Wraps

What You’ll Need

Equipment

Ingredients

How To Make Them (Baked Eggs)

How To Make Them (Scrambled Eggs)

FAQs

Try These Next!