CategoriesLow- Calories Recipes Lunch

Bacon and Egg Breakfast Wraps – Low Calories Recipe

Prep: 25 minutes

Makes: 4 wraps


  • Four slices bacon, chopped
  • One cup chopped fresh mushrooms
  • Half cup chopped green sweet pepper
  • Quarter teaspoon chili powder
  • Quarter teaspoon ground black pepper
  • One-eight teaspoon salt
  • One cup refrigerated egg product
  • Quarter cup chopped seeded tomato
  • Few drops bottled hot pepper sauce
  • Four 8-inch flour tortillas, warmed
Do not wait; the time will never be ‘just right.’ Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along.
– George Herbert
Energy value
  • calories 195 kcal
  • protein 11g fat 9g
  • carbohydrates 18g
  • cholesterol 11mg
  • sodium 462mg
  • dietary fibre 1g


  1.  In a large non-stick skillet cook bacon over medium heat until crisp.
  2. Using a slotted spoon, remove bacon and drain on paper towels.
  3. Reserve 1 tablespoon of drippings in skillet; discard the remaining drippings.
  4.  Add mushrooms, sweet pepper, chili powder, black pepper, and salt to drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.
  5. Add egg product. Cook, without stirring, until mixture begins to seton the bottom and around edges.
  6. Using a spatula, lift and fold partially cooked eggs so that the uncooked portion flows underneath.
  7. Continue cooking over medium heat about 2 minutes or until egg mixture is cooked through but is still glossy and moist.
  8. Stir in bacon, tomato, and hot pepper sauce.
  9. Divide egg mixture among tortillas; roll up tortillas.