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Breakfast Roll-ups with Bacon

Active Time: 20 minutes / Cook Time: 15 minutes / Total Time: 30 minutes

Makes 2 servings

Chef’s Tip: If you haven’t had coconut wraps yet, prepare to be pleasantly surprised! One of the struggles we’ve had with other gluten-free wraps is their texture; they aren’t as pliable as traditional flour wraps, which means using them to roll around ingredients can be frustrating. The Nuco and Thrive Market brand wraps that we have used have not had this problem. While the wraps smell strongly of coconut, their taste is barely “coconutty.” One other appealing aspect of these wraps is that they have so few ingredients: coconut meat, coconut water, and coconut oil (with other flavors, such as turmeric, available). Although they are pliable, they are not that sturdy so we recommend eating them off a plate and not in your car! All that being said, if you have a different gluten-free wrap that you love, by all means, use it!

Breakfast Roll-ups w Bacon.JPG


  • 4 slices bacon
  • 2 tablespoons ghee, divided (optional)
  • 4 cremini mushrooms, chopped
  • 2 large handfuls baby spinach or kale, or a mix of greens
  • 1 plum tomato, chopped
  • 4 eggs, lightly beaten
  • Large pinch fine sea salt
  • 2 tablespoons chopped chives
  • Freshly ground black pepper, to taste
  • 2 coconut OR other gluten-free wraps


  1. In a large skillet, cook the bacon over medium heat until desired crispness, turning occasionally so that it cooks evenly. Remove to a paper towel-lined plate to drain. Discard all but 1 tablespoons bacon fat, or if you don’t wish to use the bacon fat to cook the vegetables and eggs, discard the fat and melt 1 tablespoons ghee over medium heat (or add ghee to make up one tablespoon, if the bacon didn’t render that much fat).
  2. Add the mushrooms and cook, stirring occasionally, until browned all over, about 6-8 minutes.
  3. Stir in the spinach and tomato and cook, stirring occasionally, until the spinach is just wilted, about 2 minutes.
  4. Add the eggs and salt and tilt the pan to let the egg coat evenly. Cook one minute and then begin pushing the eggs gently toward the center of the pan, forming large curds. Stir occasionally, taking care not to break up the curds and allowing the uncooked egg to fill in the spaces in the skillet, for a total of 3-5 minutes, or until desired doneness.
  5. Lay each wrap flat on a cutting board and spoon half of the egg mixture on each wrap. Sprinkle evenly with chives and black pepper, to taste. Roll wraps carefully and place seam-side down on each of two plates.
  6. Serve one wrap and two slices bacon per person.