Steak, Egg and Bacon Wrap

Steak, Egg and Bacon Wrap
24 servings, 1 wrap (2 halves) each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 8 oz. -
A.1. Original Sauce 3 oz. 6 Tbsp.
OSCAR MAYER Bacon 1 lb. + 8 oz. 48 slices
green onions, chopped 1 lb. 1-1/2 qt.
beef skirt steaks 4 lb. -
eggs - 4 doz.
salt and black pepper - to taste
spinach-flavored tortillas (10 inch) - 24 each
shredded cheddar cheese 12 oz. 3 cups
tomatoes, small dice 1 lb. 3 cups


BEAT cream cheese and steak sauce until well blended. Refrigerate until ready to use.

COOK bacon, in batches, 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. Reserve remaining drippings for later use. Add onions to skillet; saute 2 to 3 min. or until tender. Set aside.

GRILL steaks on medium-high heat 3 to 4 min. on each side or until medium doneness (160ºF). Let stand 2 min.; cut across the grain into thin slices.

FOR each serving: Heat 1 Tbsp. of the reserved bacon drippings in small skillet on medium-high heat. 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; top with eggs; 2 Tbsp. each cheddar, onions and tomatoes; 2 bacon slices and 2-1/2 oz. steak. Roll up tightly. Cut diagonally in half to serve.

Kraft Kitchens Tips

Substitute Monterey Jack cheese for the Cheddar cheese.
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