Go Back
+ servings
Print Recipe
5 from 1 vote

Freezer Meal: Bacon and Egg Breakfast Wraps

A satisfying morning meal.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8


  • 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


  • 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.