Bacon and Egg Cottage Breakfast Crunch Wrap
PREP TIME: 10 Min(s)
TOTAL TIME: 35 Min(s)
SERVINGS: 4
Breakfast
What you need:
- 6 eggs
- 1 cup BREAKSTONE’S Cottage Cheese
- 1/4 cup finely chopped fresh chives
- 1/4 cup spicy mayonnaise
- 1 cup shredded cheddar cheese
- 2 cups baby spinach, chopped
- 4 slices bacon, cooked
- 4 flour tortillas (10 inch)
How to make it:
- Whisk eggs and cottage cheese until blended. Cook in skillet sprayed with cooking spray on medium heat 3 to 5 min. or until set, stirring occasionally. Stir in chives; reserve.
- Spread mayonnaise down center of each tortilla; top each with 1/4 of egg mixture, 1/4 cup cheddar cheese, 1/2 cup spinach and 1 slice of bacon.
- Fold bottom edge of tortilla up to center of tortilla. Continue folding edges of tortilla to the center, enclosing the tortilla.
- Spray large clean skillet with cooking spray. Place filled wrap, folded side down into skillet.
- Cook over medium heat 1 to 2 min. on each side or until golden brown.
- Repeat with remaining filled tortillas. Serve immediately.
Make Ahead:
Assemble wraps as directed. Wrap and store in the fridge until ready to heat. Will keep wrapped for 3 days in the fridge.
Recipe Nutrition Facts
(Per Serving) 640 calories, 39g total fat, 12g saturated fat, 0g trans fat, 375mg cholesterol, 1010mg sodium, 42g carbohydrate, 1g dietary fiber, 3g sugars, 26g protein, 0%DV vitamin D, 20%DV calcium, 15%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.