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    Home » Recipes » Appetizers » Spinach and Bacon Egg Wraps

    Spinach and Bacon Egg Wraps

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 26 Comments

    bacon egg wraps pin

    Yesterday morning I just wanted something different for breakfast. It was just one of those days nothing sounded good. So I hopped online, did a quick search and found this. I didn't even read the post, I just saw the picture and immediately thought Spinach Bacon Egg Wrap! (I stopped reading recipes when I realized it was impossible for me to follow one. lol)

    I couldn't be happier with the result. Except the spinach was a little stringy. Next time I think I'll loose chop it before cooking. Other then that, this is a keeper for me.

    Oh! and of course I dipped mine in ketchup! I was pleasantly surprised when the whole wrap stayed together. It's the best kind of breakfast, fork-less! 🙂

    Ingredients

    • About 4 cups fresh spinach leaves loosely chopped (preferably baby)
    • 2 tablespoon real bacon bits (14g)
    • 2 eggs (could use 1 egg/1 egg white to reduce fat by 5g)
    • Kosher Salt & pepper
    • non-stick cooking spray

    Instructions

    Spray a non-stick skillet with non-stick spray. Add the spinach leaves and bacon bits and cook over medium heat. Sprinkle with a bit Kosher salt. Continue to stir as the leaves begin to wilt and reduce. Remove from heat once all leaves reduced a bit and set on the side.

    Remove the skillet from the heat and wipe it dry. Re-spray with non stick cooking spray.

    Beat the 2 eggs with a bit of salt and pepper until well blended. Add the egg to the skillet and swirl around to cover the whole skillet. Cook over medium-low/low heat. Covering will help the top cook faster.

    Cook for about 5 minutes. Take spatula and run along the edge. Once the top of the egg is firm, slide the egg onto a plate. Let the cat investigate. 🙂

    Place the cooked spinach in the center and roll like a burrito.

    EAT! 🙂

    Sorry.. went a little picture happy yesterday. 🙂

    📖 Recipe

    bacon egg wraps featured

    Spinach and Bacon Egg Wraps

    Upgrade your breakfast game with these savory spinach and bacon egg wraps. It's the perfect way to start your day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Breakfast
    Cuisine American
    Servings 1 rolls
    Calories 773 kcal

    Ingredients
      

    • About 4 cups fresh spinach leaves loosely chopped preferably baby
    • 2 tablespoon real bacon bits 14g
    • 2 eggs could use 1 egg/1 egg white to reduce fat by 5g
    • Kosher Salt & pepper
    • non-stick cooking spray

    Instructions
     

    • Spray a non-stick skillet with non-stick spray. Add the spinach leaves and bacon bits and cook over medium heat.
      About 4 cups fresh spinach leaves loosely chopped, 2 tablespoon real bacon bits, non-stick cooking spray
    • Sprinkle with a bit Kosher salt. Continue to stir as the leaves begin to wilt and reduce. Remove from heat once all leaves reduced a bit and set on the side.
      Kosher Salt & pepper
    • Beat the 2 eggs with a bit of salt and pepper until well blended. Add the egg to the skillet and swirl around to cover the whole skillet. Cook over medium-low/low heat. Covering will help the top cook faster.
      2 eggs
    • Cook for about 5 minutes. Take spatula and run along the edge. Once the top of the egg is firm, slide the egg onto a plate. Let the cat investigate. 🙂
    • Place the cooked spinach in the center and roll like a burrito.

    Nutrition

    Calories: 773kcalCarbohydrates: 8gProtein: 71gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 1828mgSodium: 1244mgPotassium: 1340mgFiber: 3gSugar: 2gVitamin A: 13877IUVitamin C: 34mgCalcium: 391mgIron: 12mg
    Keyword Bacon, Egg, Spinach, wrap
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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    1. Mary

      August 15, 2012 at 9:39 am

      Delicious! Thank you so much for your recipes. Keep up the yummy work. 🙂 This has been my go-to breakfast for the past few days, and I love how full I feel 'til lunch, and how great it tastes.

      Reply
    2. Katherine

      June 21, 2010 at 7:05 pm

      Hi Roni, I've been trying out a lot of your recipes in the past week (and leaving you comments on each recipe with nothing but rave reviews), and I'm happy to say this instance is just that - another A+ recipe! The egg "wrap" cooked easily, it looked pretty, and was fun to eat. Thank you for helping me continue to cook food to nurture my body, I hope you'll continue to do so.

      Reply
    3. roni

      December 02, 2009 at 8:23 pm

      You are so welcome! Glad to help. 🙂

      Reply
    4. KarenV

      December 02, 2009 at 12:38 am

      Roni, I have just discovered your site and great recipes and ideas. Thank you for all, but what I really want to thank you for are the little details like "covering the eggs will help to cook faster on top", or the ginger root advice. It's the little blurbs like that which give me confidence that I can really try cooking new stuff like this. Thanks again and keep up the good work!

      Reply
    5. Teri B

      July 06, 2009 at 9:52 pm

      I just made these - YUMMY! Thanks for yet another way to eat spinach!

      Reply
    6. Kristine B.

      April 09, 2009 at 8:39 am

      Roni, OMG!! I made this last night and it is so good! L-O-V-E it!

      Reply
    7. roni

      April 08, 2009 at 9:16 pm

      alyssa - Each tbsp of bacon bits are 50 cals. So that's a whole point!

      and muffins.. I'm on it! 🙂 Here are all my ideas to date... https://greenlitebites.com/category/food-ideas/by-type/muffins-ideas/

      I'll keep on keepin on if you do! :~D

      Reply
    8. alyssa

      April 04, 2009 at 1:28 pm

      Hey Roni,
      Im in college and trying to get on track with WW. My first question is, how many points are the bacon bits worth? I am not much of a bacon girl (I know, I know, How could I NOT be a bacon girl, right?) I would leave them out and was wondering the points value without them. And question two is, do you have anymore muffin recipies? I can go home on the weekends and would be able to make a bigger batch to eat for breakfast all week (or maybe just a snack 🙂 PLEASE make more delicious muffin recipies!!! THANKS!! and KEEP UP THE GOOD WORK!! you make me want to work just as hard!

      Reply
    9. Wendy

      March 27, 2009 at 1:23 pm

      I love meals like this. I'm definitely going to try it . This would be good during the summer for a quick meal and it won't heat the house up. You know this would also be good topped off with a little bit of "fat free" low cal. salsa. Irish is just like my 4 cats. Always around when there there's cooking in the air. ;o))

      Reply
    10. roni

      March 25, 2009 at 3:29 pm

      JP - CONGRATS on your loss! That's awesome! And I'm glad you like the sites.

      As for sodium I don't feel comfortable adding it to my estimation because I don't measure salt. If you notice in all my recipes I let you know I use it but I never say how much. For a few reasons... 1.) Everyone's tastes are the different. 2.) Some (like yourself) may want to skip it or reduce it to bare minimum for health reasons. 3.) I simply don't measure it. I keep a small bowl of kosher salt on the stove and pinch based on site and taste.

      I hope you understand.

      Cholesterol? That one I'll have to look into.

      Hope that helps!

      -Roni

      Reply
    11. roni

      March 25, 2009 at 3:21 pm

      Renee - Good question! I was actually surprised how well mine actually stayed together. Folding it truly like a burrito with two closed sides and then cutting it in half really helped, I think. I did the cup method with my hand, holding the closed end in my palm while eating the cut end.

      Does that make sense??

      All else fails a fork works wonders. :~P

      Reply
    12. Renee

      March 24, 2009 at 9:12 pm

      Roni, I really enjoy trying out the recipes on your site 🙂 Keep up the good work! Just a quick question, but how do you keep the wrap from falling apart while eating? I made this for breakfast today and the filling kept on spilling out...

      Reply
    13. JP

      March 23, 2009 at 4:18 pm

      I am sorry I forgot Cholesterol as well

      Reply
    14. JP

      March 23, 2009 at 3:14 pm

      Roni,
      Let me start by thanking you for all the hard work you put into your sites. I started my weight loss journey on December 23rd, 2008 when I got on the scale and weighed in at 412 pounds. Being 28 and weighing that much as you can imagine not so good. I don’t know what happened but that must have been the magic number for me because I made up my mind that I did not want to live my life like this anymore. Since then I have lost 49.5 pounds and realize that I can do this. I feel so much better and am in such a better place. The system I chose to use as my weight loss tool was the Bodybugg and it is defiantly one the best decisions I have ever made. I am a numbers guy. OK so know I am rambling I just wanted you to know that I enjoy all of your sites and the food is great. I see that you have started to include more nutritional information with the foods you post. Thank you for that, the one thing that I have notice is missing is sodium content, would it be possible for you to start including that as well? Once again thank you for all your hard work. Oh yea by the way your spinach bacon wraps were great.
      JP

      Reply
    15. Jessica

      March 23, 2009 at 7:20 am

      Oh yeah! I have found a new 'take to work' fav! This is gigantic! The EggBeaters seem to work just fine, and if I did the math right, I got it at 2pts. I used 1 T of bacon bits and added mushrooms(o) and some onion powder.It tastes like the egg muffins, just less labor (and dishes!) HOME RUN! OUTTA THE PARK!

      Reply
    16. roni

      March 22, 2009 at 7:50 pm

      You should be fine. Let us know!

      Reply
    17. Jessica

      March 22, 2009 at 7:48 pm

      I meant to include this with my previous comment... I wonder if this will work using EggBeaters? They are mostly egg white, so I'm wondering if it would be as "structurally sound". My furry food critics, the "man cub" and I will try this tomorrow.

      Reply
    18. Jessica

      March 22, 2009 at 2:45 pm

      Oooo. I thought it was wrapped with an egg roll wrap. Egg-cellent! 🙂 I, also have a furry food critics.

      Reply
    19. Moonduster (Becky of Skinny Dreaming)

      March 22, 2009 at 3:59 am

      Looks yummy!

      And here I thought I was being so original when I turned a couple of whisked eggs into a "wrap" and made a burrito one day and a dessert with it the next. I took pictures too, but I haven't added them into my recipe blog yet, because I procrastinate way more than you do!

      Reply
    20. Christine Cuiule

      March 21, 2009 at 9:14 pm

      That looks amazing!!! I have never made one successful omelet in my life (like Emily all my omelets degrade into scrambled eggs) but I will need to try adding bacon when I make scrambled eggs with spinach!

      Reply
    21. Krista S.

      March 21, 2009 at 4:13 pm

      Looks great, Roni! I also loved the extra photos....especially the one with Irish. How cute is she?!

      Reply
    22. Angie (Losing It and Loving It)

      March 21, 2009 at 4:04 pm

      OK, now that looks so awesome, I am going to have to try it. Kev cooks all the eggs around here unless I can do it in the microwave so we'll see if I can handle this LOL

      Thanks!

      Reply
    23. Daniel

      March 21, 2009 at 1:40 pm

      This is a great adaptation of that recipe from 101cookbooks, thanks for sharing. I think I'm going to add it to my post on Jazzing Up Your Morning Eggs!

      And actually I appreciated the extra photos... helps explain exactly how to do the recipe. Really great job!

      Dan
      Casual Kitchen

      Reply
    24. Kerry

      March 21, 2009 at 11:30 am

      I do this all the time! It's fewer calories than a traditional wrap, plus all the extra protein means it stays with me for hours. I could go on and on about how much I love these, but I think I'm going to go make one for lunch instead. 🙂

      Reply
    25. Emily

      March 21, 2009 at 11:09 am

      MmM That looks good! I'm still trying to perfect folding an omelet over without it breaking. I end up with such a mess and come up with scrambled eggs. I shoulda just scrambled them in the first place. LOL

      Reply
    26. Anne Marie

      March 21, 2009 at 3:44 pm

      Wow-that looks amazing! I can't wait to try this!

      Reply

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