This Breakfast Egg Wrap is the perfect way to start your morning. Full of delicious local eggs, it’s great to #wakeuptoyellow!
This post is sponsored by the #WakeUpToYellow Campaign. All opinions are my own, based on my own experience.
In May, Halifax and cities across Canada were treated to an egg-ceptional morning! The weather may have been dull and grey, but everyone was waking up to yellow! And by yellow, I mean cheerful yellow pop-up tents and smiling yellow-clad egg farmers, handing out breakfast to sleepy Haligonians on their way to work.
My brother, who lives in the city, was so excited to see a free breakfast on the Grand Parade (being the starving student he is), he urged all his friends to go check it out!
I mean, what better way to brighten your morning than with these smiling faces!
Eggs are one of my favourite breakfasts, and they’re so easy to transform into something delicious. Fried, boiled, scrambled, poached, they’re anything but boring. Eggs are also packed with tons of vitamins and nutrients like protein, and they’re also inexpensive and a great way to support your local farmers.
I was inspired by some of their delicious looking breakfast wraps to make some myself!
First, I fried up some turkey bacon and some mushrooms and onions (’cause you know I can’t live without my mushrooms and onions!), but you can really throw in whatever vegetables you want, they’re not the star of the show!
Then I scrambled some eggs. Let me tell you, I have learned a new way to scramble eggs and it has been life changing. Before I just… scrambled them and fried them. Like a chump. Then I watched this Gordon Ramsay video and have since changed my whole egg scrambling philosophy. This way results in the fluffiest, most amazing, least rubbery eggs you have ever eaten in your life, and really isn’t as complicated as the video makes it seem! Heads up though – if you like your eggs well done (like Mr. Nomato), they may be too runny for you. If you like them on the lighter side, they’re amazing!
Crack eggs in small pot. Add some butter. Turn on the heat to medium-high and then start stirring with a heat-safe rubber spatula. Keep stirring, vigorously at times so that your eggs actually get scrambled. When they’re near done, remove them from the heat and add a little sour cream to cool them down.
Now toss those gorgeous perfect eggs on a tortilla, cover in turkey bacon and veggies.
I could have eaten like five of these. They’re great leftover, too! Make them in bulk and reheat in a microwave at work!
Better yet, make ’em in bulk and save some for breakfast the next day so you can #wakeuptoyellow!
This Breakfast Egg Wrap is the perfect way to start your morning. Full of delicious local eggs, it's great to #wakeuptoyellow!
- 3 strips turkey bacon
- 4 button mushrooms chopped
- 2 slices yellow onion chopped
- 3 eggs
- 1 tsp butter or margarine
- 2 tsp sour cream (optional)
- 2 tortillas
- salt and pepper to taste
In a frying pan on the stove, cook turkey bacon according to instructions on package until desired doneness. Remove cooked bacon from pan and set on a paper-towel covered plate.
Put the empty frying pan back on the heat and add mushrooms and onions. Fry until soft and fragrant, about 4-5 minutes. Remove from heat and set aside.
Crack eggs into small pot on the stove, and add the butter. Turn the heat to medium-high, and stir with a heat-safe rubber spatula to scramble the eggs as they cook.
When eggs are reaching desired doneness (about 3-4 minutes), remove from heat and stir in sour cream to cool them down and stop the cooking process.
Place eggs into two separate tortillas, and cover with cooked turkey bacon, mushrooms and onions.
Easily freezable and great for leftovers if you double or triple the recipe!