BLT Breakfast Wraps

0 Reviews

SERVINGS

5

PREP TIME

10 min

TOTAL TIME

25 min

GLUTEN FREE

YES

Crisp lettuce makes the perfect wrapper for dry aged bacon, fresh tomatoes and fluffy scrambled eggs. We’d eat these wraps any time of day.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
10 teaspoons mayonnaise (gluten free)
5 leaves romaine lettuce, washed and dried
5 eggs
Kosher salt and ground black pepper
1 tablespoon butter
1 fresh tomato, chopped and seasoned with a bit of kosher salt and black pepper
10 slices Jones Dairy Farm Dry Aged Bacon, cooked according to package directions 
DIRECTIONS
Spread 2 teaspoons mayonnaise on each lettuce leaf. 

Whisk eggs with pinch of kosher salt and pepper. Melt butter in 10-inch nonstick skillet over medium high heat. Add eggs and cook, stirring, until large, fluffy curds form. Remove skillet from heat when eggs are just set and still moist, about 2 minutes. 

Scoop 1/4 cup egg down middle of each lettuce leaf. Top with chopped tomatoes and 2 bacon slices per leaf. Serve immediately.
 

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Ingredients

10 teaspoons mayonnaise (gluten free)
5 leaves romaine lettuce, washed and dried
5 eggs
Kosher salt and ground black pepper
1 tablespoon butter
1 fresh tomato, chopped and seasoned with a bit of kosher salt and black pepper
10 slices Jones Dairy Farm Dry Aged Bacon, cooked according to package directions 

Directions

Spread 2 teaspoons mayonnaise on each lettuce leaf. 

Whisk eggs with pinch of kosher salt and pepper. Melt butter in 10-inch nonstick skillet over medium high heat. Add eggs and cook, stirring, until large, fluffy curds form. Remove skillet from heat when eggs are just set and still moist, about 2 minutes. 

Scoop 1/4 cup egg down middle of each lettuce leaf. Top with chopped tomatoes and 2 bacon slices per leaf. Serve immediately.