Bacon, Egg and Cheese Breakfast Wrap

Bacon, Egg and Cheese Breakfast Wrap
10 servings, 2 wrap halves each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
GREY POUPON Bistro Sauce 3 oz. 6 Tbsp.
OSCAR MAYER Bacon 10 oz. 20 slices
onions, chopped 8 oz. 2 cups
eggs 2 lb. + 8 oz. 20 each
salt and black pepper - to taste
flour tortillas (9 to 10 inch), grilled - 10 each
red peppers, cut into strips 3 oz. 2/3 cup
shredded cheddar cheese 6 oz. 1-1/3 cups


BEAT cream cheese and bistro sauce until well blended; cover. Refrigerate until ready to use.

COOK bacon in large skillet until crisp. Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp. of the drippings for trial recipe) in skillet and setting remaining bacon drippings aside for later use. Add onions to skillet; saute 3 to 4 min. or until tender.

FOR each serving: Heat 1 Tbsp. of the remaining bacon drippings in small skillet on medium-high heat. Lightly beat 2 eggs. Add to skillet; cook until set, stirring occasionally. Season with salt and black pepper.

SPREAD 1 tortilla with 2 Tbsp. of the cream cheese mixture. Spoon eggs evenly down center of tortilla. Top with 3 Tbsp. onions, 1 Tbsp. red peppers and 2 bacon slices; sprinkle with about 2 Tbsp. cheddar cheese. Roll up. Cut diagonally in half to serve.

Kraft Kitchens Tips

Substitute Monterey Jack cheese for the Cheddar cheese.
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