If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month 😉
I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.
Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.
Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.
Eh, I still prefer my breakfast wraps without bacon.
Of course, you can, and should, make yours however you’d like!
Bacon, Egg, and Avocado Breakfast WrapsIngredients
- 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
- 4 eggs
- 1 – 2 T water
- 4 corn tortillas
- 1 avocado
- 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
- salt, optional
- In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
- While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
- In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
- Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
- To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.