Copycat Starbucks Bacon, Sausage & Egg Wrap Recipe
Have you got about 20 free minutes this morning? Then you are able to head out the door with a hearty and delicious on-the-go breakfast in hand thanks to this Starbucks Bacon, Sausage & Egg Wrap copycat recipe. Or hey, better still, why not spend about 30 minutes some evening and make multiple wraps so your future morning require only two or three minutes to re-heat a wrap before you hit the road (or the Zoom call at your home office desk, whatever the case may be)?
Chef and recipe developer Angela Latimer of Bake it with Love says: "I like to wrap my wraps in parchment paper. It keeps them in place best for eating on the go, plus it's the perfect material to use so you can do a quick reheat in the microwave. You can double wrap with parchment paper and heavy-duty aluminum foil for freezing too." She adds that you can "pair a wrap with a mix of fresh berries or a quartered orange for a great start to your day."
And as time is always of the essence these days, let's not waste another minute and get to this recipe so you can get on the road (or get to that video meeting).
Gather your ingredients for this Starbucks Bacon, Sausage & Egg Wrap copycat recipe
To whip up one serving of this Starbucks Bacon, Sausage & Egg Wrap copycat recipe, you'll need a flour tortilla, some strips of bacon, a small potato (washed, peeled, and diced), cooking oil, salt, a sausage patty (or one or two sausage links, depending on their size) cut into small chunks, eggs, and some grated cheddar cheese.
You can easily double, triple, or quadruple the recipe, just make sure you keep everything proportional and plan to dole out ingredients evenly when you assemble the tortillas, especially if you will be re-heating them, as you don't want re-heat times to involve guesswork later.
Cook the bacon and the potato for this Starbucks Bacon, Sausage & Egg Wrap copycat recipe
Bring a non-stick skillet or greased frying pan to medium heat, then add the bacon slices and cook three minutes on the first side, or until browned. Flip and cook the second side for about two minutes or until browned. Remove the bacon to a paper towel-lined plate and set it aside.
Meanwhile, as the bacon cooks, wash, peel, and dice the potato. Add cooking oil and a pinch of salt over the chunks, then microwave the potato for 1 minute to speed along the cooking time — you can skip this step if desired, but it does cut cook the time. "The only cautionary note is to not over-cook your diced potatoes in the microwave. You might think that it would make the cooking time faster, but they're super easy to cook into shriveled oblivion!" warns Latimer.
Transfer the heated potatoes into a medium-sized greased and heated skillet or a non-stick frying pan and cook over medium heat until the potatoes are a light golden brown on the sides and almost fork-tender, about four to five minutes.
Add ingredients to this Starbucks Bacon, Sausage & Egg Wrap copycat recipe
Add the chopped sausage to the skillet and cook it with the potatoes, stirring occasionally until the meat has browned, which takes about two minutes. By now, the potatoes should be getting tender.
Meanwhile, beat the eggs in a bowl, then pour them into the skillet with the potatoes and sausage. Top the eggs with the grated cheddar cheese and allow them to cook for a minute.
Turn to cook all sides of the eggs, then remove all of these ingredients from the heat. And watch out, says Latimer: "This part goes fast!"
Assemble and roll up your Starbucks Bacon, Sausage & Egg Wrap copycat recipe
To assemble this Starbucks Bacon, Sausage & Egg Wrap copycat recipe, it's best to do a quick ten- to 15-second heating of the tortilla in the microwave to make it more pliable. Now place the cooked bacon strips down the center of the tortilla in a line across the width. Next, layer the cooked egg, potato, and sausage mixture over the bacon strips.
After that, close the burrito by turning in the two sides on each opposite end of the filling, then rolling up the wrap tightly. Serve it with taco sauce, salsa, sour cream, or guacamole to make a fancier meal, hit the road with it as is, or cool it for enjoyment in coming days, or even cool then freeze for up to several weeks.
And one pro tip: "These are amazing when grilled!" says Latimer. "Wipe down your pan and return it to medium heat, then place the burrito into the heated pan with the seam facing downward. Sear for about one minute on the first side or until lightly golden, then flip and sear the second side for 30 seconds."
- 1 flour tortilla
- 2 strips bacon
- 1 small potato (washed, peeled, and diced)
- 1 tablespoon cooking oil
- 1 pinch of salt
- 1 sausage patty (or 1 to 2 sausage links) cut into small chunks
- 2 large eggs
- ¼ cup grated cheddar cheese
- Bring a non-stick skillet or frying pan to medium heat and add the bacon slices, cooking 3 minutes on the first side or until browned. Flip and cook the second side for about 2 minutes or until browned. Remove the bacon to a paper towel-lined plate and set it aside.
- Wash, peel, and dice the potato. Add cooking oil and a pinch of salt, then microwave for 1 minute, then transfer the potatoes into a medium-size heated skillet or non-stick frying pan and cook over medium heat until the potatoes are a light golden brown on the sides and almost fork-tender, about 4 to 5 minutes.
- Add the chopped sausage to the skillet and cook with the potatoes, stirring occasionally until browned, about 4 minutes.
- Beat the eggs in a bowl, then pour them into the skillet with the potatoes and sausage. Top the eggs with the grated cheddar cheese and allow them to cook for a minute.
- Turn to cook all sides of the eggs, then remove from heat.
- Assemble the breakfast burrito (a quick 10 to 15 second heating of the tortilla in the microwave makes it more pliable) by placing the cooked bacon strips down the center of the tortilla, the layering in the cooked egg, potato, and sausage mixture over the bacon strips.
- Fold the burrito by turning in the two sides on each opposite end of the filling, then rolling up the burrito tightly.
| Calories per Serving | 1,114 |
| Total Fat | 78.4 g |
| Saturated Fat | 24.1 g |
| Trans Fat | 0.6 g |
| Cholesterol | 491.5 mg |
| Total Carbohydrates | 56.4 g |
| Dietary Fiber | 4.9 g |
| Total Sugars | 4.3 g |
| Sodium | 1,615.5 mg |
| Protein | 45.6 g |
