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Bacon, Arugula, and Egg Wraps - Cooking with Tami
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Bacon, Arugula, and Egg Wraps

These wraps are a family favorite and I will frequently make them for dinner.  To change it up, I will use diced sweet potatoes instead of regular potatoes.  I buy the frozen ones from Trader Joe's and microwave as directed below.  If you don't have arugula, baby spinach works well.
Print Recipe
Servings: 4
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 ⅓ cups refrigerated diced potatoes
  • 6 center-cut bacon slices chopped
  • ¼ cup diced shallot (about 2 shallots)
  • 6 large eggs
  • 2 Tablespoons water
  • ⅛ teaspoon kosher salt
  • 3 Tablespoons mayonnaise
  • 2 teaspoons Sriracha chili sauce
  • 4 8oz. whoe-wheat tortillas
  • 1 ½ cups baby arugula

Method
 

  1. Place potatoes in a microwaveable dish.  Microwave at HIGH until potatoes are almost tender, about 2 minutes.         
  2. Cube bacon and place in a large nonstick skillet.  Cook over medium-high until the bacon begins to brown, 5-6 minutes.
  3. Add shallots and potatoes to skillet; reduce heat to medium and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3-4 minutes.
  4. Transfer mixture to a bowl, cover to keep warm.  Do not wipe skillet clean.
  5. Whisk together eggs, 2 Tablespoons water, and salt in a medium bowl until well combined.
  6. Add egg mixture to skillet.  Cook, stirring constantly, until eggs are almost set, 1-2 minutes.
  7. Stir together mayonnaise and Sriracha in a small bowl.  Spread sauce evenly over tortillas.
  8. Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style.  Serve immediately.

Notes

Recipe from Cooking Light Magazine.