AuthorBiteSizedThe Spinach Cream Cheese Bacon Egg Wrap is a savory, protein-packed breakfast that wraps all your favorite flavors into one satisfying bite. Imagine soft scrambled eggs mingling with crispy, smoky bacon, balanced by the creamy richness of smooth cream cheese and the fresh, earthy taste of spinach. All of this deliciousness is tucked inside a warm, soft tortilla, making it the perfect on-the-go meal. The wrap offers a delightful combination of textures—fluffy eggs, crunchy bacon, velvety cream cheese, and tender spinach—creating a wholesome, indulgent breakfast that’s both filling and flavorful. It’s your new breakfast favorite, ready in minutes and sure to keep you energized all day!
Blanch the spinach in boiling water, then transfer to cold water. Squeeze the excess water from the spinach with a dry towel.
Chop the spinach then set aside.
In a pan over medium heat, melt the butter. Saute the onions until soft, then add the garlic and cook until fragrant.
Add in the spinach and saute with the aromatics.
Next, add the all-purpose cream and cream cheese and let it meld with the spinach and aromatics. Season it with salt, pepper, onion powder, and garlic powder. When everything has melded together, transfer the mixture to a bowl and set aside.
Beat the eggs, then season with salt and pepper. Cook in a pan over high heat, then set aside.
Cut the tortilla until the middle. Divided it into four sections. In the 1st section, lay the bacon slices; in the 2nd section add the scrambled eggs; in the 3rd add the quickmelt cheese; and on the 4th section, the spinach cream cheese. Careful fold the tortilla clockwise.
Toast the folded tortilla until the cheese has melted. Serve immediately.
Ingredients
Directions
Blanch the spinach in boiling water, then transfer to cold water. Squeeze the excess water from the spinach with a dry towel.
Chop the spinach then set aside.
In a pan over medium heat, melt the butter. Saute the onions until soft, then add the garlic and cook until fragrant.
Add in the spinach and saute with the aromatics.
Next, add the all-purpose cream and cream cheese and let it meld with the spinach and aromatics. Season it with salt, pepper, onion powder, and garlic powder. When everything has melded together, transfer the mixture to a bowl and set aside.
Beat the eggs, then season with salt and pepper. Cook in a pan over high heat, then set aside.
Cut the tortilla until the middle. Divided it into four sections. In the 1st section, lay the bacon slices; in the 2nd section add the scrambled eggs; in the 3rd add the quickmelt cheese; and on the 4th section, the spinach cream cheese. Careful fold the tortilla clockwise.
Toast the folded tortilla until the cheese has melted. Serve immediately.
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