Bacon Egg And Cheese Omelet Breakfast Wrap

Prep Time 20

Cook Time 15

Servings

Calories 496kcal

Prepare the Iced Coffee: Brew the coffee and refrigerate to cool.
Prepare the ingredients as instructed above.
Cook the Bacon: In a skillet over medium low heat, cook the bacon until crispy. Stir occasionally.
Once cooked, drain the majority of the bacon grease leaving a small amount for cooking the eggs.
Add the eggs into the skillet. Allow it to cook undisturbed for about 1 - 2 minutes until the edges begin to set.
Using a spatula, gently lift the edges of the omelet and tilt the pan to allow any uncooked egg to flow to the edges. Cook until the eggs are fully set. Add the cheese to the omelet and fold it over. Cook until the cheese it melted.
Optional: Warm the Tortillas. In a separate pan over medium heat, warm the flour tortillas for about 30 seconds on each side until soft and pliable.
Place the eggs onto a wrap. Fold in the ends and roll up tight. Cut in half.
Pour the coffee over ice and prepare to your liking.
Serve the bacon, egg, and cheese wraps alongside grapes and iced coffee.