A quick, easy and healthy breakfast! Egg tortillas keep these wraps gluten free, low carb and high protein!
For the egg tortillas:
Spray a small pan with cooking spray and heat to medium heat.
In a small bowl, lightly beat the eggs, milk and a pinch of salt and pepper. Slowly pour half the egg mixture (about ¼ cup) into the preheated pan. Cover and cook until the top looks set and slightly bubbles, about 1- 3 minutes. Flip and cook an additional minute on the other side.
Repeat with remaining egg. Cover and set aside.
For the wrap:
Spray a large pan with cooking spray and heat to medium/high. Cook the bacon until golden brown and crispy, about 1-2 minutes per side. Transfer to paper towel and blot off any fat.
To assemble, place 1-2 slices of turkey bacon along the center of each egg tortilla, followed by the sliced tomatoes, avocados and then as much grated cheese as your heart desires.
Roll up and eat!
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I didn’t have any bacon, but I did have some turkey lunchmeat in the fridge, and they were awesome! I never thought of doing like an omelette roll and completely ditching bread or tortillas. It is a little less portable, just because the eggs are kind of greasy compared to tortillas, but I really like this recipe, especially since I have about 6 things in my whole kitchen
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