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5 from 1 vote

Breakfast Egg Wrap with Bacon, Mushrooms & Tomato Recipe

Breakfast Egg Wrap with Bacon, Mushrooms and Tomato...A great way to kick off the day!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast Wrap
Servings: 2 Servings
Calories: 350kcal

Ingredients

Instructions

  • In a bowl, whisk together the eggs and water.
  • Heat the olive oil in a medium nonstick saucepan over medium heat. Add the mushrooms for 3 minutes. Stir in the tomatoes and cook for 2 minutes. Transfer to a bowl and set aside.
  • Wipe out the skillet and set over medium heat again. Pour in the egg mixture and cook until the eggs are scrambled, stirring occasionally. Season with salt and pepper.
  • Stir the mushrooms, tomatoes and bacon in the eggs.
  • Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla, leaving room at one end. Sprinkle the basil over the egg.
  • Fold in the end, then roll up the tortillas. Serve.

Notes

Weight Watchers Points: 6 (SmartPoints), 7 (Points+), 5 (Old Points)

Nutrition

Serving: 1Wrap | Calories: 350kcal | Carbohydrates: 26g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 260mg | Sodium: 822mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 5.7mg | Calcium: 125mg | Iron: 2.6mg