Bacon, eggs and baked beans - what a great way to start the day! Just wrap it up in a tortilla for an easy breakfast. Made with Wattie’s Baked Beans 50% Less Added Sugar*!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
½ small onion, finely chopped
2 rashers lean bacon, chopped
420 g can Wattie’s Baked Beans 50% Less Added Sugar*
Handful fresh parsley leaves, chopped
6 sck wraps
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How do I make it ?
Break the eggs into a bowl and whisk together.
Heat a dash of oil in a saucepan and gently cook the onion and bacon until onion is soft and bacon cooked. Add Wattie’s Baked Beans 50% Less Added Sugar* and heat until beans are hot.
Heat tortillas according to packet instructions.
Heat a dash of oil in a frying pan (approx. 16cm in diameter). Add 1/6 of the egg mixture. Cook over medium heat, lifting the sides with a spatula so the uncooked egg runs underneath. When the egg is cooked slide it onto a tortilla.
Spoon 1/6 of the baked bean mix onto a third of the omelette. Sprinkle over some chopped parsley. Carefully roll the tortilla from the filled side to enclose the filling. Repeat process to make 6 tortillas. Cut tortillas in half on the diagol to serve.
Kraft Kitchen Tips!
To make rolling easier, keep the tortillas warm and in the packet to avoid drying out while preparing the omelette filling.