Last updated on September 6th, 2020
Too sleepy to prepare a proper breakfast in the morning? Do what I’ve recently been doing, and make and freeze a batch of gluten-free Bacon and Egg Breakfast Wraps! Pop a frozen wrap in the microwave for 60-90 seconds, and breakfast will be settled long before the coffee has brewed.
Freezer Meal: Bacon and Egg Breakfast Wraps
To start, cook up 8 strips of bacon! Or, do what I did today, and bake up a whole pound of it. Leftover bacon is great for BLTs!
Pop the bacon into a preheated 400°F oven until crisp — 25-30 minutes.
Drain the bacon on paper towels (or on a lint-free cloth towel), and then pour the bacon grease into a small bowl. Cover the bowl with cling film and refrigerate. Bacon grease, as I learned from my mother, and as she learned from her mother, and so on and so on, is terrific for sauteing green beans, kale, and other veggies.
While the bacon is cooking, make 8 delightfully chewy and surprisingly bread-like Almond Flour Sandwich Wraps. Click here for the easy-peasy recipe. Feel free to double the recipe, just as I did today while photographing this step-by-step tutorial for you.
Onto the eggs! Crack 8 large eggs into a bowl, and whisk ’em to smithereens. Whisk in some black pepper, too. There’s no need to add any salt, because…bacon.
No picture of this next step: Drop 2 tablespoons of butter into a skillet over low heat. Low heat is the secret to great scrambled eggs!
When the butter melts, add the eggs.
Use a silicone whisk or spatula to slowly and constantly stir the eggs. Cooking the eggs this way — over low heat — will produce shiny, perfectly-done scrambled eggs.
Now put one wrap on a sheet of wax paper…
Add the equivalent of 1 egg (about 2 tablespoons) on the lower end of the wrap…
And top the egg with 1 crumbled (or torn up) strip of bacon.
Fold over the sides of the wrap as shown…
And then roll it up!
Wrap the bundle in the sheet of wax paper, and put it in a freezer-safe container. Repeat for the remaining eggs, bacon, and almond flour wraps.
I put some of my Bacon and Egg Wraps in a Pyrex freezer dish (red lid). Other wraps jumped into a plastic supermarket salad container. (Hint: save your plastic salad containers!) Of course, you could just as easily tuck the filled wraps into a zip-lock freezer bag.
Freeze the wraps. When you are ready to serve, remove a wrap from its wax paper sleeve, and set it on a microwave-safe plate. Microwave on “high” for 60-90 seconds. Enjoy this lightning-fast breakfast of bacon and eggs!
Hungry for more? Subscribe to my email updates. Also, click the video below to watch me make a batch of Bacon and Egg Breakfast Wraps in REAL time. Just ignore the part where I said “reheat in the microwave on ‘defrost’ for 4 minutes.” Honestly, the wraps are much better when heated on “high” as described above! xKevin
Here’s the printable:
Freezer Meal: Bacon and Egg Breakfast Wraps
Ingredients
- 8 (or more, if you want leftover) strips bacon
- 8 Almond Flour Sandwich Wraps (see below for link to recipe)
- 8 large eggs
- Grinds of black pepper
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F. Arrange the bacon on a baking sheet, and cook in the preheated oven until crisp -- 25-30 minutes. Drain on paper towels or on a lint-free cloth towel.
- Make 8 Almond Flour Sandwich Wraps (recipe here). Let the wraps cool on a wire rack.
- Put the eggs and a few grinds of black pepper in a medium bowl. Whisk thoroughly. Then put the butter in a non-stick skillet set over low heat. When the butter melts, add the eggs. Stir the eggs slowly and constantly with a silicone whisk or spatula until done but not overdone -- about 5 minutes.
- Fill each wrap with two tablespoons of scrambled egg and one crumbled or torn-up strip of bacon. Wrap in wax paper, and place in a freezer-safe bag or tub. Freeze until ready to serve.
- To serve, remove the wrap from the wax paper, and place it on a microwave-safe plate. Microwave on "high" until hot -- 60-90 seconds.
Layla Fowler says
Thanks! Would enjoy more make ahead freezer meals like this!
Margaret says
Thank you Kevin! Can’t wait for my kitchen remodel to finish and try this. Love make ahead and freeze recipes for those days that I don’t have anything on hand and it’s GF too. This is a keeper.
Judy Hines says
Looks wonderful! Congrats on getting the new freezer, Kevin.
Byzies.
Kevin Lee Jacobs says
Hi Layla – More freezer meals coming. I promise.
Hi Margaret – A kitchen remodel. Exciting!
Hi Judy – Didn’t know we needed a freezer until the pandemic. So glad to have that appliance now.
Beverly, zone 6, eastern PA says
Love this idea!
On Friday I made your Lemon Chicken Polpettine recipe for a lunch with Mom in honor of husband’s birthday. SOOOOOO good! I used my own parsley and thyme from the garden. Served over yellow pole beans steamed. Big Hit.
Kevin Lee Jacobs says
Hi Beverly – I’m so glad you enjoyed the polpettine! (Happy belated birthday to your husband!)
Jane says
Love this make ahead breakfast idea. I am going to try with (Morningstar Farms) veggie bacon. Based on other times I substituted it for the real deal, I am sure it will be wonderful. Thank you also for re-posting the almond flour wraps. I will be making a batch of each.
Kevin Lee Jacobs says
Hi Jane – Morningstar Farm’s veggie bacon is terrific. Enjoy the wraps!
Robin says
Yum! If I use non-almond flour, is it the same amount in the recipe. Not gluten free here but nut allergies. Thx!
Kevin Lee Jacobs says
Hi Robin – I don’t know how these wraps would turn out if made with wheat flour. But you could certainly use regular flour tortillas, and then call the bundles “Breakfast Burritos.”