pesto egg "bacon" and avocado breakfast wraps
Veggified bacon, eggs, cheese, and creamy avo stuffed in a big fat tortilla. Perfect for meal prep and to freeze for later!
Ingredients
- 1 batch tofu bacon (recipe below)
- 1 cup basil pesto, homemade or store bought
- 8 eggs
- 2 tbsp half and half
- 1 tbsp butter
- 1 tbsp everything seasoning
- 2 cups fresh baby spinach
- 2 avocados, cubed
- 2 cups shredded cheddar cheese
- 8 large flour tortillas
tofu bacon
- 1 package firm or extra firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Press your tofu for 15-20 minutes (or longer if you have time). I make a homemade press by layering a large plate, paper towels, tofu, more paper towels, another plate, and a heavy cast iron skillet.
- Slice the tofu into thin strips and set on a large baking sheet. Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour the marinade over the tofu, carefully flipping to coat both sides. Marinate at least 15 minutes.
- Transfer the pan to the oven and bake for 20-25 minutes until the tofu darkens on the edges. Let cool - it will continue to crisp as it cools. Thick slices may not crisp up, but they will still be delicious!
- While the tofu bakes, melt the butter with 1 tablespoon of olive oil in a large skillet over medium heat. Whisk the eggs with the half and half and season with salt and pepper. Pour into the skillet and cook undisturbed for 2 minutes. Sprinkle in the everything seasoning and scramble until fluffy but soft, about 1-2 minutes longer. Transfer to a plate.
- Lay a tortilla on a flat, clean surface. Spread about 1-2 tablespoon pesto on the bottom, then add the spinach and eggs. Sprinkle with about 1/4 cup of cheese, then lay 2-3 strips of bacon and a small handful of avocado chunks. Roll burrito-style. Wrap in foil or parchment, if desired, and slice in half. Serve immediately, or cover and store in the fridge for up to 5 days, or the freezer for up to 3 months.
Notes
*My favorite Greek pesto: In the bowl of a food processor, combine 1 1/2 cups arugula, 1/2 cup cilantro, 1/4 cup fresh basil, 1/4 cup fresh dill, 1/2 cup walnuts, 1/4 cup feta cheese, 3 cloves garlic, 2 tbsp lemon juice, 1 tsp cumin, 1/4 cup olive oil, and a pinch of salt and pepper. Whip until smooth. Taste and adjust seasonings.
*To freeze: Wrap each wrap (yo dawg, heard you like wraps) in foil and seal in a ziptop bag. Omit the avocado. To thaw, place a wrap in the fridge overnight, or heat at 350 for 10-15 minutes in the oven