Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices bacon
- 4 (6-inch) soft flour tortillas
- 4 large eggs
- 4 slices American cheese
- 2 teaspoons unsalted butter, divided
- 1 tablespoon water (for steaming/melting), divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Do This
- 1. Cook bacon until crisp; drain on paper towels.
- 2. Warm tortillas briefly so they fold without cracking.
- 3. Fry eggs (one at a time) in a buttered nonstick pan; season.
- 4. Add cheese to each egg and steam 20–30 seconds with a few drops of water to melt.
- 5. Build each wrap: tortilla + egg/cheese + 2 bacon slices; fold into a half-moon.
- 6. Press wraps in a skillet 60–90 seconds per side until lightly toasted and melty.
Why You’ll Love This Recipe
- Gives you the same warm, melty, handheld feel as the drive-thru version—without leaving home.
- Simple ingredients and fast cooking: you can make one wrap or a whole batch.
- Light pressing toasts the tortilla and keeps everything neatly tucked inside.
- Easy to customize with extra bacon, different cheese, or a little heat.
Grocery List
- Produce: None required (optional: chives or scallions for garnish)
- Dairy: American cheese slices, unsalted butter
- Meat: Bacon
- Pantry: Soft flour tortillas (6-inch), kosher salt, black pepper
Full Ingredients
For the bacon
- 8 slices bacon (about 8 oz / 225 g)
For the eggs
- 4 large eggs
- 2 teaspoons unsalted butter, divided
- 1/4 teaspoon kosher salt (about 1/16 teaspoon per egg)
- 1/8 teaspoon black pepper
- 1 tablespoon water, divided (about 3/4 teaspoon per egg, for steaming the cheese)
For assembling and pressing
- 4 (6-inch) soft flour tortillas
- 4 slices American cheese
- Optional: 1 teaspoon butter or 1 teaspoon neutral oil for pressing the wraps (only if your pan is dry)
Step-by-Step Instructions
Step 1: Cook the bacon until crisp
Set a large skillet over medium heat and lay the bacon slices in a single layer. Cook for 8–10 minutes, turning occasionally, until deeply browned and crisp to your liking.
Transfer to a paper towel–lined plate to drain. Pour off excess bacon fat from the pan (leave a thin film if you want extra flavor for pressing later).
Step 2: Warm the tortillas so they fold neatly
Warm each tortilla so it becomes soft and pliable. You can do this in a dry skillet over medium heat for 10–15 seconds per side, or microwave stacked tortillas (wrapped in a barely damp paper towel) for 15 seconds.
Keep tortillas warm by stacking and covering with a clean kitchen towel while you cook the eggs.
Step 3: Set up your egg station (best texture + easiest assembly)
Place your cheese slices near the stove, and have your bacon and tortillas ready. This recipe moves quickly once the eggs hit the pan.
If you have an electric griddle, set it to 325°F (163°C). If using a stovetop, use a nonstick skillet over medium-low heat (aim for a gentle sizzle, not aggressive frying).
Step 4: Fry the eggs (one at a time for the neatest “wrap-sized” eggs)
Melt 1/2 teaspoon butter in a nonstick skillet over medium-low. Crack in 1 egg. Immediately season with a pinch of the salt and pepper.
Cook for 2 minutes 30 seconds for a set white with a soft yolk, or 3 minutes 30 seconds for a firmer yolk. If you prefer a fully set yolk (similar to many fast-food breakfast wraps), cover the pan for the last 45 seconds to gently set the top.
Repeat with remaining eggs, using the remaining butter (about 1/2 teaspoon per egg).
Step 5: Melt the American cheese right on the egg
When an egg is nearly done, place 1 slice American cheese directly on top. Add about 3/4 teaspoon water to the empty side of the pan (not on the egg), then immediately cover with a lid.
Steam for 20–30 seconds, just until the cheese turns glossy and melts over the egg.
Step 6: Assemble each wrap (fast while everything is hot)
Lay a warm tortilla flat. Place the cheesy egg slightly off-center. Add 2 slices bacon on top (you can snap the strips in half to fit neatly).
Fold the tortilla over into a half-moon shape, tucking in the filling as you fold so it stays compact and handheld.
Step 7: Press lightly for a toasted tortilla and melty bite
Wipe out the skillet if it’s greasy, then return it to the stove over medium-low heat. If your pan is very dry, add 1 teaspoon butter or neutral oil (optional).
Place the folded wrap in the pan and press gently with a spatula. Cook for 60–90 seconds per side, until the tortilla is lightly golden and the cheese is fully melted.
Repeat with remaining wraps. Serve immediately while warm.
Pro Tips
- For the most “drive-thru” style egg: Cook the egg covered for the final 45–60 seconds so the yolk sets without needing to flip.
- Keep it compact: Break bacon slices in half and stack them; it helps the wrap fold cleanly and prevents bacon ends from poking through.
- Use medium-low for pressing: Too hot and the tortilla browns before the cheese fully melts; medium-low gives you that warm, cohesive, melty center.
- Want a perfectly round egg? Fry each egg in a lightly greased 3 1/2–4 inch egg ring for a tidy, wrap-sized shape (add 15–30 seconds cook time).
- Batch cooking tip: Cook all bacon first, then cook eggs one by one, assembling and pressing each wrap as you go so tortillas stay warm and pliable.
Variations
- Sausage, Egg & Cheese: Replace bacon with 4 cooked breakfast sausage patties (one per wrap), pressed thin to fit the tortilla.
- Spicy wake-up wrap: Add 1/8 teaspoon hot sauce or a pinch of crushed red pepper to the egg while it cooks; or tuck in a few pickled jalapeño slices.
- Extra hearty: Add 2 tablespoons cooked, shredded hash browns to each wrap before folding (press an extra 30 seconds per side).
Storage & Make-Ahead
Refrigerate: Wrap cooled wraps tightly in foil or parchment, then place in an airtight container. Refrigerate for up to 3 days.
Freeze: Wrap each one in parchment, then foil, and freeze up to 1 month. Thaw overnight in the fridge for best texture.
Reheat (best method): Keep the wrap in foil and warm in a 350°F (177°C) oven for 10–12 minutes (from refrigerated) or 18–22 minutes (from frozen). Unwrap for the last 2 minutes if you want a crisper tortilla.
Reheat (quick method): Microwave on a plate for 45–60 seconds, then press in a dry skillet over medium-low for 30–45 seconds per side to bring back the toasted exterior.
Nutrition (per serving)
Approximate per 1 wrap: 330 calories, 19 g protein, 22 g fat, 16 g carbohydrates, 1 g fiber, 2 g sugar, 780 mg sodium. (Values vary by tortilla size, bacon brand, and cheese slices.)
