Egg Pesto Breakfast Wrap

Egg Pesto Breakfast Wrap

7
spinn710 2

"This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!"
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Ingredients

25 m servings 533 cals
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Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 333 mg
  • 111%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
  2. Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.
  3. Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
  4. Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
  5. Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

Reviews

7

Delicious breakfast wrap! I used a bit of milk vs. sour cream to get the eggs nice and fluffy and added some shredded Parmesan cheese at the end vs. using Cheddar. I used regular bacon and threw...

Had this for breakfast, Delicious. Pesto was a nice change. I used leftover canned diced tomatoes, egg beaters, frozen artichokes and reduced fat mexican cheese. I also used canadian bacon since...

Wouldnt change a bit. Very filling meal. My kids kept asking for wraps for next lunch.

DELISH! This has alot of flavor & uses only 2 eggs, 1 slice of bacon, & low fat ingredients so the "guilt" factor is gone. Its easy to make & a great change from the usual w/e b'fast fare. Tha...

We were out of many of the ingredients, so I used some garlic instead of onion, mushrooms and celery to add to half the tomato we had left, and milk instead of sour cream. Tried chicken sausage ...

My husband loved this dish. I used milk i/o sour cream, canned diced petite tomatoes and real turkey bacon bits. I couldn't remember if he liked artichokes so I left them out. He can't wait u...

Delicious! I didn't have any bacon on hand, so I just made the recipe without bacon. It was very filling and delicious! Oddly enough, It reminded me of this ground turkey pesto wrap I had at a r...