pesto egg “bacon” and avocado breakfast wraps

I’m making you breakfast today, you special fucker, you.

Breakfast is, doubtlessly, the best meal of the day. I find little more satisfying then returning home from a run, brewing some coffee, and sitting down at the table (or on the floor) to a plate of egg whites and avocado toasts. Yes, my everyday breakfasts are that boring and repetitive. Except when I get wild and eat a smoothie bowl or oats. Wowzas.

I know it’s easy to skip breakfast, though. In our culture, neglecting self care and wrapping yourself immediately upon rolling out of bed in the workplace energy is normal and encouraged, a fact which I find rather sad. One observation I made while I lived in Sweden was how meal time was cherished, as was breaking midday for coffee or tea and a drink – fika, they call it. I always admired the slower pace overseas.

But, regardless, we are who we are, though many of us still enjoy a bit of time on off days to, if we choose, plan healthier meals for the week. Bring on these breakfast wraps. The ubiquitous tofu bacon strikes again to veggify these little rolly polly gems. I highly recommend you make the Greek feta pesto provided in the recipe card notes – it brings a bright, unique freshness to this loaded wrap. Otherwise, we’re wheeling and dealing with some the breakfast faves of avocado and eggs. I dunno, least they’re my breakfast faves.

Yes, tofu bacon takes a bit of time, but as always it’s well worth it if you want that crispy, smoky component in your life sans the pork. You can also blow the minutes during which the tofu presses, marinates, or bakes by getting shit done around the house or whatever it is you people do your in free time. Or plop on the couch and do absolutely nothing. That’s cool, too.

Beggin’ for Bacon

As with anything involving my fermented soy meat, start with the bacon. Press that shit down, marinate it in a mix of soy sauce, maple syrup, smoked paprika, chili powder, and black pepper, then bake it up until nicely browned and cronchy. Thick slabs might not crisp well, so try to cut them as thin as possible without mangling them. Which, inevitably, you will do a few. No worries.

While that bacon bakes, if you’re going my route and making homemade pesto, do so now. Really, you can whip it up in any part of the recipe process, but this is a good time to do it. The feta pesto first appeared in my Grilled Shrimp Skewers, again in my Homemade Spinach Egg White and Feta Pesto Wraps, and it is honest to fuck one of my favorite condiment discoveries. The herb and feta combination is probably illegal in people who have no tastebuds.

For the pesto, I use a mix of arugula, cilantro, basil, and dill as the flavorings, along with a good amount of feta, some walnuts, garlic, cumin, lemon juice, and olive oil. As always, taste for salt and pepper as you go.

Could go at this shit with a spoon. I at least sneak in a few licks, not gonna lie.

I Do Not Like Green Eggs and Ham

If your shit’s green, you’re in trouble.

For the eggs, I scramble them pretty simply in my skillet. A little secret that’s not actually a secret, but which elevates the eggs quite a bit, is whisking them with a touch of half and half. This gives them a bit of extra floof.

Melt some butter with oil (yes, both, makes real rich eggies) and pour in the eggs. Let them sit a couple minutes, then season with some everything spice, salt, and pepper, and gently fold with a spatula until soft but cooked through. Move immediately to a plate.

Now you’ve got your eggs, bacon, and pesto. Shred some cheese, chop up some avocado, grab your spinach and tortillas. Let’s go.

I’m ‘Bout To Wrap It Up

I like the way you fold it, no diggety…

I bought some burrito-sized flour tortillas to make these puppies. The bigger the better, you know? Though, I’d imagine these would work great as breakfast tacos, too, if you have some corn tortillas lying around.

Lay out your tortilla and assemble as follows: pesto, spinach (chop it up a bit for easier folding), eggs (bonus points if they’re still kinda warm, helps wilt the spinach), cheese, bacon, and avocado. Roll it up like a burrito, cut in half, and dive in! Little hint for a cleaner finish: wrap your folded burrito again in parchment or foil before slicing. Makes you feel kinda like you got takeout, except its way better and you can pat yourself on the ass for being so proactive with your meal planning.

Now, if you’re prepping for the week, these keep really well in the fridge for around 5 days. For freezing, omit the avocado to prevent weird browning when you thaw one, and just add the avocado right before eating. Or mash up some avocado and dip your wrap in it or spoon a bit on top of each bite. Yum.

As per, regular bacon is fine if you’re an omnivore. Ya’ll just won’t see me using it myself!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

If you like non-bacon bacon…

Avocado “Bacon” Club Sandwich with Herby Sub Sauce

“Bacon” Ranch Potato Soup

Creamy “Bacon” and Gnocchi Vegetable Soup