Alright. With 2 little kiddos running around in the morning, I dread the breakfast rush. I have been dreaming of “finding the time” to prep breakfast sandwiches so everyone can just grab-and-go in the morning, but to be honest, the task sounded daunting. Prep eggs? and bacon? and then wrap them all up? Seems like a lot of work, amIright?

Wrong!
I have to say, I was pleasantly surprised by how minimal this truly was. I love a good recipe and a good blog, but sometimes these recipe pages can make it seem like it’s going to take a lot of energy for a simple meal. The biggest mental load was making sure I actually had enough 1) eggs, 2) bacon, 3) cheese, and 4) tortillas. Side note, I’m also still struggling to find an organic gluten-free tortilla that doesn’t cost an insane amount and has excellent taste and texture. If you have a company you recommend OR if you make your own – please let me know! I

My process for these wraps went as follows:

1. Whisk desired number of eggs. I wanted 16 wraps so I put 16 eggs in so I knew (almost) exactly how many eggs each wrap had.
2. Bake eggs and bacon (in 2 separate trays) in oven until baked. I also added a little milk, salt, pepper to my eggs for flavor. I set the oven to 350 and cooked the eggs about 30 minutes. (This will vary based on your oven)
3. Take both items out, cut eggs into rectangles to fit on tortilla.
4. Place bacon on tortilla. Place egg on tortilla. Place cheese on tortilla. Wrap it up.
5. Store in freezer and pop in microwave when needed. There you have it! VOILA!

Truly. It really was that simple. I will have no hesitation making these again and keeping them in stock. In fact, I will probably make a double batch next time.

Best part is? My husband loved them, I loved them, AND so did my kids.

Let me know how you like to make your breakfast wraps.