Crispy Bacon and Egg Breakfast Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bacon and Egg Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Egg Breakfast Wrap

Sizzling bacon and fluffy scrambled eggs are tucked into a toasted whole-grain tortilla with creamy avocado and fresh spinach for a satisfying, protein-packed start.

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NUTRITION

578kcal
Protein
42.9g
Fat
31.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 slice center-cut bacon

1 medium whole wheat tortilla

0.25 whole avocado

1 cup baby spinach

0.25 cup roma tomato

1 tbsp plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Place the bacon slices in a cold skillet and turn the heat to medium, cooking until they reach a golden, crispy texture.

  • 2

    While the bacon cooks, whisk the whole eggs, egg whites, sea salt, and black pepper together in a small bowl until well combined.

  • 3

    Remove the bacon from the skillet and set aside on a paper towel to drain, leaving a light coating of bacon fat in the pan.

  • 4

    Add the baby spinach to the skillet and sauté for 1 minute until wilted, then pour the egg mixture directly over the greens.

  • 5

    Gently scramble the eggs over medium-low heat using a spatula until they are just set and fluffy.

  • 6

    Lay the tortilla flat on a clean surface and spread the Greek yogurt and mashed avocado across the center.

  • 7

    Layer the scrambled eggs, spinach, diced tomatoes, and crispy bacon strips on top of the spread.

  • 8

    Fold the sides of the tortilla inward and roll it tightly, then place the wrap seam-side down in the hot skillet for 1 minute to seal and toast the exterior.

Crispy Bacon and Egg Breakfast Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bacon and Egg Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Egg Breakfast Wrap

Sizzling bacon and fluffy scrambled eggs are tucked into a toasted whole-grain tortilla with creamy avocado and fresh spinach for a satisfying, protein-packed start.

NUTRITION

578kcal
Protein
42.9g
Fat
31.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 slice center-cut bacon

1 medium whole wheat tortilla

0.25 whole avocado

1 cup baby spinach

0.25 cup roma tomato

1 tbsp plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Place the bacon slices in a cold skillet and turn the heat to medium, cooking until they reach a golden, crispy texture.

  • 2

    While the bacon cooks, whisk the whole eggs, egg whites, sea salt, and black pepper together in a small bowl until well combined.

  • 3

    Remove the bacon from the skillet and set aside on a paper towel to drain, leaving a light coating of bacon fat in the pan.

  • 4

    Add the baby spinach to the skillet and sauté for 1 minute until wilted, then pour the egg mixture directly over the greens.

  • 5

    Gently scramble the eggs over medium-low heat using a spatula until they are just set and fluffy.

  • 6

    Lay the tortilla flat on a clean surface and spread the Greek yogurt and mashed avocado across the center.

  • 7

    Layer the scrambled eggs, spinach, diced tomatoes, and crispy bacon strips on top of the spread.

  • 8

    Fold the sides of the tortilla inward and roll it tightly, then place the wrap seam-side down in the hot skillet for 1 minute to seal and toast the exterior.