Spicy Cheeesy Blt Egg Wrap Recipes

Steps:

• Preheat oven to 200 degrees F. Line 2 half-sheet trays with parchment paper.
• Toss tomatoes with olive oil, sugar, salt, pepper and thyme leaves in a large bowl. Spread on a lined half-sheet tray and slow-roast, stirring every hour, until little to no liquid remains and the tomatoes are shriveled and caramelized, about 3 hours 30 minutes. Set aside and raise oven temperature to 375 degrees F.
• Arrange bacon slices side-by-side on a lined half-sheet tray and cook to desired doneness, 20 to 25 minutes for just under crispy. Carefully remove from oven (watch out for hot bacon fat!) and drain on paper towels.
• Slice and toast bagels. Spread 2 tablespoons Spicy Pepper Cream Cheese on each bagel half. Arrange 6 to 8 pieces roasted tomatoes on the bottom halves. Top each with 3 leaves lettuce, torn to fit. Divide the bacon among the top halves, ripping the pieces in half to fit the tops. Close, slice and enjoy. (See Cook's Note.)
• Whip cream cheese in a stand mixer or in a large bowl with a hand mixer until light, about 2 minutes. Add chopped peppers, salt and pepper flakes and mix on low to blend.

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Steps:

• Cook bacon in non-stick skillet over medium heat, or in microwave until crisp; fold in half and set aside. Wipe skillet clean.
• Whisk together egg, onion powder, salt and pepper, in small bowl. Pour mixture into skillet; cook stirring slightly over medium heat. As mxture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains but are still moist.
• Spread tortilla with mayonnaise. Place lettuce on top. Add bacon, egg and tomato.
• Fold wrap and serve.

Steps:

• In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
• Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
• In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

Steps:

• Cook bacon in nonstick skillet until crisp; remove from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Add egg to drippings in skillet; cook on medium heat 3 to 4 min. or until white is set and yolk is cooked to desired doneness, turning after 2 min. Remove from heat. Break bacon slices in half. Top egg with 2 bacon pieces and cheese.
• Spread cut sides of bread with mayo; fill with lettuce, tomatoes, remaining bacon pieces and egg.

Steps:

• Spread mayo on one side of each slice of toast and cut into small pieces.
• Arrange toast mayo side up in a greased 8 inch square baking dish.
• Top with cheese slices and bacon.
• In a skilled, fry eggs over medium heat until completely set.
• Place eggs over bacon.
• Top with tomatoe slices and set aside.
• In a saucepan, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Pour over tomato.
• Sprinkle with Cheddar cheese and onions.
• Bake uncovered at 325 for 10 minutes.
• Cut into squares and serve with lettuce.

Steps:

• Heat oven to 350°F.
• Microwave spinach in microwaveable bowl on HIGH 2 min. or just until wilted; drain well.
• Meanwhile, whisk eggs, milk, mayo and pepper in large bowl until blended. Stir in bacon and tomatoes.
• Place 6 toast slices in single layer in 13x9-inch baking dish sprayed with cooking spray. Pour half the egg mixture over toast slices in dish; top with half each of the spinach and cheese. Repeat all layers; cover.
• Bake 40 min. or until knife inserted in center comes out clean and edges of strata are golden brown, uncovering after 30 min.

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

Steps:

• Divide and layer everything on whole wheat wraps.Roll up and enjoy.Serve with fruit salad or cottage cheese.Enjoy.