High-Protein Breakfast Wrap

1

Preheat the oven to 375℉. Line two baking sheets with parchment paper.

2

Toss the sweet potatoes with half of the oil and spices, including the salt and pepper. Spread the sweet potatoes on one baking sheet and roast for 25 minutes, tossing halfway through.

3

Spread the bacon on the other baking sheet and bake for 30 minutes, flipping halfway through until crispy.

4

In a large skillet on medium heat, add the remaining oil. Add the eggs and scramble until cooked through. Set aside.

5

Next, mix the mayonnaise, garlic and lemon juice in a small bowl.

6

Spread the mayonnaise mixture on wraps. Divide the cheese on the wraps, reserving some to seal the wrap and ensuring the cheese is only in the centre. Next, add the eggs on top and all remaining ingredients, keeping to the centre of the wraps. Fold the bottom of the wrap up over the filling, fold in the sides and then roll the wrap over so that the seam is on the bottom.

7

If you want to seal the wrap with a cheese crust, heat a cast iron skillet on medium heat and add ¼ of the remaining cheese to the skillet. Add one wrap, sealed side down, onto the melting cheese. Allow the cheese to get crusty, as this will help to seal the wrap and add another layer of flavour. Enjoy!

8

Wrap the breakfast wraps in parchment paper and put them in a ziplock bag in the freezer if you’d like to prep them for future breakfasts.

9

Substitutions: Vegan: make a tofu scramble instead of eggs, omit the bacon and use a vegan mayonnaise. Vegetarian: Omit the bacon.