Egg Pesto Breakfast Wrap

Directions

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.

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Reviews (5)

Your Rating:

35

Jillian

Apr. 6, 2011

"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 in so..." See moreme sun-dried tomatoes along with the rest of the ingredients. I put my tortilla in the microwave for a couple of seconds to get it warm. This was really good and a nice combination of flavors - very filling!"

5

RadSuz5

Feb. 24, 2011

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

4

LindaT

Apr. 29, 2012

"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 I for..." See moregot to take regular out of freezer in time"