Popular Conditions & Diets
Ingredients
16
Time
30m
Serves
4
Recipe by Megan Horsley
Ingredients
16
Time
30m
Serves
4
Breakfast
High Protein
2 Tbsp
Extra-Virgin Olive Oil
divided
2 tsp
Chili Powder
1/2 tsp
Garlic Powder
1/2 tsp
Onion Powder
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
2
Sweet Potatoes
diced
250 g
Organic Nitrate-Free Bacon
8
Eggs
1/4 cup
Avocado Oil Mayonnaise
1 small
Garlic Clove
minced
1/2
Lemon
juiced
4 large
Gluten-Free Tortillas
1 cup
Old Cheddar Cheese
freshly shredded, plus more for sealing the wrap
2 cups
Baby Spinach
1
Avocado
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.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
