Eggy bacon rice wrap

Eggy bacon rice wrap
Yield: 4

Eggy bacon rice wrap

Eggs cooked two ways folded into gooey cheesy rice studded with soft onions and jalapenos then folded into a toasted flour tortilla. It’s a bit labor-intensive for a busy weekday morning, but these wraps make an ideal late breakfast on a lazy weekend.


  • 4 strips bacon
  • 1 jalapeno, seeded and chopped
  • 1 onion, chopped
  • 1/2 Cup cooked rice
  • 6 eggs, divided
  • 2/3 Cup cheese
  • Salt and pepper to taste
  • 1 Tablespoon butter
  • 4 flour tortillas


  1. Cook bacon in a skillet over medium-high heat, remove the bacon from the pan, drain on paper towels and pour out all but 1 Tablespoon of bacon fat. Return the pan to the heat and add jalapeno and onion, cook until soft - about 6 minutes - then add cooked rice. Beat two eggs then add the beaten eggs and half the cheese to the rice, cook until the eggs are set then season to taste with salt and pepper and remove from heat.
  2. Place a non-stick pan over medium-high heat, break the eggs into the pan and cook until the whites are set and the yolks are runny. Remove from heat.
  3. Heat a large skillet over high heat, place a tortilla in the skillet and sprinkle with 1/4 of remaining cheese, and top with 1/4 of rice mixture then one fried egg. Cook until tortilla is crisp and cheese is melted (about 3 minutes). Carefully slice tortilla onto a plate and fold tortilla around filling. Repeat with remaining ingredients and serve.

Extra cheesy diner-style omelette

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