All, Recipes

Bacon and Egg Cottage Breakfast Crunch Wrap

Bridget Maloney

Ingredients:

  • 6 eggs
  • 1 cup BREAKSTONE’S Cottage Cheese
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup spicy mayonnaise
  • 1 cup shredded cheddar cheese
  • 2 cups baby spinach, chopped
  • 4 slices bacon, cooked
  • 4 flour tortillas (10 inch)

Directions:

  1. Whisk eggs and cottage cheese until blended. Cook in skillet sprayed with cooking spray on medium heat 3 to 5 min. or until set, stirring occasionally. Stir in chives; reserve.
  2. Spread mayonnaise down center of each tortilla; top each with 1/4 of egg mixture, 1/4 cup cheddar cheese, 1/2 cup spinach and 1 slice of bacon.
  3. Fold bottom edge of tortilla up to center of tortilla. Continue folding edges of tortilla to the center, enclosing the tortilla.
  4. Spray large clean skillet with cooking spray. Place filled wrap, folded side down into skillet.
  5. Cook over medium heat 1 to 2 min. on each side or until golden brown.
  6. Repeat with remaining filled tortillas. Serve immediately.