Gluten-Free Hearty Breakfast Wrap
Start your day off right with this *Gluten-Free Hearty Breakfast Wrap*, a satisfying and flavorful recipe that's perfect for busy mornings or weekend brunches. Featuring fluffy scrambled eggs enriched with almond milk, crisp bacon, sautéed veggies like bell peppers, mushrooms, and spinach, and melted cheddar cheese, all wrapped in a warm gluten-free tortilla, this dish is packed with protein and nutrients. A dollop of zesty salsa adds a tangy kick, creating the perfect balance of savory and fresh flavors. Ready in just 35 minutes and easy to customize, this breakfast wrap is a delicious, gluten-free way to energize your morning. Perfect for meal prep or an on-the-go breakfast idea!
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Recipe Information
Ingredients
- 2 pieces gluten-free tortillas
- 4 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chopped bell peppers
- 0.5 cup sliced mushrooms
- 1 cup spinach leaves
- 4 pieces bacon strips
- 0.5 cup shredded cheddar cheese
- 0.25 cup salsa
Instructions
In a small bowl, whisk together the eggs, almond milk, salt, and black pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the chopped bell peppers and sliced mushrooms to the skillet. Sauté for 5 minutes until softened.
Add the spinach leaves to the skillet and cook for another 2 minutes until wilted. Transfer the vegetables to a plate and set aside.
In the same skillet, fry the bacon strips until crispy. Remove the bacon from the skillet and place on a paper towel to drain excess fat.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Pour in the egg mixture and cook, stirring gently, until the eggs are fluffy and just set.
Warm the gluten-free tortillas in a pan or microwave for a few seconds until pliable.
Spread the scrambled eggs evenly onto each tortilla, followed by the sautéed vegetables.
Crumble the bacon strips and sprinkle evenly over the eggs and veggies.
Top with shredded cheddar cheese and a dollop of salsa.
Wrap the tortillas tightly around the filling, securing with a toothpick if needed.
Serve the breakfast wraps immediately while warm, enjoying the blend of flavors and textures.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 720 mg | 55% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
