Goat Cheese Bacon And Scrambled Egg Brunch Wrap

Start your day with a delicious and satisfying brunch wrap that combines the creamiest goat cheese, crispy bacon, and fluffy scrambled eggs, all wrapped up in a freshly baked tortilla.

A perfect blend of flavors and textures that will keep you going all morning long!

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup olive oil
• 4 large eggs
• 1/2 cup crumbled goat cheese
• 4 slices of bacon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 4 large flour tortillas

Instructions

Start by activating the yeast in a large mixing bowl by adding the warm water, yeast, and a pinch of sugar.

Let it sit for 5-7 minutes, or until it becomes frothy.

Add the flour, salt, and olive oil to the bowl.

Mix until a dough forms, then knead for 5-7 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat a non-stick skillet or griddle over medium-high heat.

Divide the dough into 4 equal pieces, roll each piece into a ball, and flatten it slightly into a disk shape.

Cook the tortillas for 30-45 seconds on each side, until they’re lightly browned and puffed.

In a separate bowl, whisk the eggs and season with salt and pepper to taste.

Heat a non-stick skillet over medium heat, add a small amount of oil, and scramble the eggs until they’re cooked through.

In the same skillet, cook the bacon slices until crispy, flipping them halfway through.

Remove the cooked bacon from the skillet, and set aside on a paper towel-lined plate.

In the same skillet, add the crumbled goat cheese and stir until melted and smooth.

Season with salt and pepper to taste.

To assemble the wraps, lay a cooked tortilla on a flat surface, spread a slice of melted goat cheese down the center of the tortilla, add a few slices of cooked bacon, a spoonful of scrambled eggs, and sprinkle some chopped chives and parsley on top.

Season with salt and pepper to taste, and fold the bottom half of the tortilla up over the filling, then fold in the sides and roll it up tightly.

Repeat with the remaining ingredients.

Serve immediately and enjoy!

Notes

Make sure to use warm water that’s not too hot or too cold for yeast activation.

Also, don’t overmix the dough, as it can lead to a dense tortilla.

When rolling out the dough, use a light touch to avoid tearing the tortillas.

If you find the dough too sticky, add a little flour.

If it’s too dry, add a little water.

Don’t overcook the tortillas; they should be lightly browned and puffed.

If you notice they’re browning too quickly, reduce the heat.

For the scrambled eggs, whisk them well before cooking to incorporate air and make them fluffier.

Don’t overcook the eggs; you want them moist and creamy.

Cook the bacon until crispy, but not burnt.

You want a nice balance of crunch and chewiness.

When assembling the wraps, be gentle with the tortillas to avoid tearing them.

You can also customize the filling with your favorite ingredients, but don’t overfill the wraps or they might burst open.

These wraps are best served immediately, so try to assemble and serve them in one go.

You can also prep the ingredients ahead of time, but cook the tortillas and assemble the wraps just before serving.

Nutrional Value

• Calories: 520
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 220mg
• Sodium: 450mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g