Bacon Breakfast Wrap | Freezer-Friendly and High Protein

Mornings are chaotic at our house, and this year will be a bit extra chaotic with two kids and two different schools. I need a breakfast that is fast, filling, and approved by everyone. That is where these Bacon Breakfast Wraps come in handy. I love that they are loaded with clean ingredients ( I even snuck in some zucchini). I make a double batch at the beginning of the month and rotate with a few other freezer-friendly recipes like the ones below.

Sheet Pan Breakfast Wrap

Quiche Cups

Cinnamon Roll Muffins

Why You’ll Love these Bacon Breakfast Wraps:

• Make ahead and freezer-friendly
• Packed with protein
• Customizable with your favorite clean ingredients
• Reheat in minutes so you can get out the door

Ingredients at a Glance

• uncured bacon
• onion
• zucchini
• egg whites
• salt
• pepper
• sour cream
• shredded cheddar cheese
• shredded frozen potatoes

*Full measurements and detailed steps below

Storage and Freezer Tips:

• Let wraps cool completely before freezing
• Store in a freezer safe Ziploc, Stasher bag or airtight container
• Bake in an air fryer or pop in the oven the morning you want to use

Substitutions

We all have picky eaters, so here are some ways you can substitute ingredients:

• Swap bacon for turkey sausage, chorizo or breakfast sausage
• Swap zucchini for broccoli and just shred it
• Make it dairy free with plant based cheese and coconut yogurt instead of sour cream
• swap sour cream for Greek yogurt

Print Recipe

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Bacon Breakfast Wrap (Freezer-Friendly, High Protein and Kid Approved)

Prep Time30 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: bacon, breakfast for picky eaters, breakfast wrap, busy morning breakfast, easy weekday breakfast, freezer meal breakfast ideas, make ahead breakfast, school morning breakfast, toddler-friendly breakfast

Equipment

• 1 large pan
• 1 baking sheet
• parchment paper

Ingredients

• 20 Wonton wrapper

Filling

• 8 strips uncured bacon chopped
• 1 small onion chopped
• 1 zucchini shredded
• 6 egg whites
• 2 tsp salt
• 1/4 tsp cracked black pepper
• 1 cup sour cream
• 2 cup shredded sharp cheddar cheese
• 3 cup shredded frozen potatoes

Get Recipe Ingredients

Instructions

• Heat a large pot over medium heat. I like to use a roasting pan and place it over 2 burners. Add in the 8 strips uncured bacon chopped and 1 small onion chopped. Stir continuously until the bacon gets crispy.
• Squeeze out the shredded zucchini either in a cheese cloth or paper towel.
• Add into the 1 zucchini shredded and 3 cup shredded frozen potatoes to the pan. Stir until cooked through.
• Add in the 6 egg whites, 2 tsp salt, 1/4 tsp cracked black pepper. The egg whites will cook through fast.
• Remove from the heat and add in 1 cup sour cream and 2 cup shredded sharp cheddar cheese. Stir until combined.

Filling the wonton wrappers

• Open up the wonton wrappers and wrap in a damp paper towel. Place a wonton wrapper flat on the surface.
• Scoop 1 1/2 tbsp. of filling into the middle of the wonton. Roll like you would an egg roll.
• Seal the "envelope" flap with water.
• Place on a parchment lined baking sheet.
• Continue this process until all of the wonton wrappers have been used.
• Swipe the tops with water. Sprinkle on everything but the bagel seasoning.

To Freeze Ahead

• Place the sheet pan of wraps into the freezer. Freezer for 2 hours and then transfer to a freezer safe ziploc or conainer. Place back in the freezer for up to 2 months

To Bake

• Preheat the oven to 400. Bake from frozen about 20 minutes until crispy. If you are baking right away reduce the cook time by 5 minutes.

These Bacon Breakfast wraps can be a game changer for your mornings!  If you make them please be sure to tag me @healthierhomemade.co I love seeing the recipes you recreate!