Steak, Egg and Bacon Wrap

Steak, Egg and Bacon Wrap
Yield:
24 servings, 1 wrap (351 g) each

Ingredients

Ingredients Weights Measures
Philadelphia Light Cream Cheese Product 1-1/2 lb. [675 g]
Bull's-Eye Bold Original Barbecue Sauce 3 oz. [85 g] 6 Tbsp. [90 mL]
bacon 1-1/2 lb. [675 g] 48 slices
scallions, chopped 1 lb. [450 g] 1-1/2 qt. [1.5 L]
beef skirt steaks 4 lb. [1.8 kg]
eggs 5 lb. [2.2 kg] 4 doz.
salt and black pepper 8 g 1 tsp. [5 mL]
spinach-flavoured tortilla (10 inch) 3-3/4 lb. [1.6 kg] 24 each
KRAFT Shredded Cheddar Cheese 12 oz. [340 g] 3 cups [750 mL]
tomatoes, small dice 1 lb. [450 g] 3 cups [750 mL]
Philadelphia Light Cream Cheese Product 6 oz. [170 g]
Bull's-Eye Bold Original Barbecue Sauce 0.75 oz. [20 g] 1-1/2 Tbsp. [22 mL]
bacon 6 oz. [170 g] 12 slices
scallions, chopped 4 oz. [115 g] 1-1/2 cups [375 mL]
beef skirt steaks 1 lb. [450 g]
eggs 1-1/4 lb. [565 g] 1 doz.
salt and black pepper 2 g 1/4 tsp. [1 mL]
spinach-flavoured tortilla (10 inch) 15 oz. [425 g] 6 each
KRAFT Shredded Cheddar Cheese 3 oz. [85 g] 3/4 cup [175 mL]
tomatoes, small dice 4 oz. [115 g] 3/4 cup [175 mL]

Directions

Beat cream cheese and barbecue sauce until well blended. Refrigerate until ready to use.

Cook bacon, in batches, in large skillet until crisp. Drain bacon, reserving 1/4 cup (50 mL) of the drippings (or 2 Tbsp. [30 mL] of the drippings for trial recipe) in skillet. Reserve remaining drippings for later use. Add scallions to skillet; saute 2 to 3 min. or until tender. Set aside.

Grill steaks on medium-high heat 3 to 4 min. on each side, or to desired doneness. Let stand 2 min.; cut across the grain into thin slices.

For each serving: Heat 1 Tbsp. (15 mL) of the reserved bacon drippings in small skillet on medium-high heat. Beat 2 eggs; add to skillet. Cook until set, stirring occasionally. Season with salt.

Spread 1 tortilla with 2 Tbsp. (30 mL) of the cream cheese mixture. Top with eggs; 2 Tbsp. (30 mL) each Cheddar, onions and tomatoes; 2 bacon slices; and 2-1/2 oz. (70 g) steak. Roll up tightly. Cut diagonally in half to serve.

Kraft Kitchens Tips

Substitute
Substitute KRAFT Monterey Jack cheese for the cheddar cheese.

562248 : 148925

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Nutritional Information
Calories
 660
Total fat
 36 g
Saturated fat
 14 g
Cholesterol
 430 mg
Sodium
 1480 mg
Carbohydrate
 36 g
Dietary fibre
 2 g
Sugars
 5 g
Protein
 45 g
Vitamin A
 30 %DV
Vitamin C
 10 %DV
Calcium
 20 %DV
Iron
 40 %DV