Bacon Potato Egg & Cheese Breakfast Wrap

This burrito-like breakfast wrap stuffed with bacon, potatoes, eggs, and two kinds of cheese and finished with Frank’s Red Hot makes for a perfectly indulgent Sunday brunch.
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We’ve been talking about creating a breakfast burrito for a while now and are proud to say it’s finally here!

We call this recipe our Bacon Potato Egg & Cheese Breakfast Wrap because it’s not technically what one might consider a “breakfast burrito.” It’s a basic wrap made with delicious, simple breakfast ingredients: crispy bacon, fried potatoes, scrambled eggs, melted cheddar and American cheeses, and Frank’s Red Hot.

A breakfast wrap filled with cheese, eggs, bacon, and fried potatoes on a plate

This recipe was inspired by one of my all-time favorite breakfast wraps: The J-Dizzle (W)rap from Bill’s Luncheonette.

Located right down the street from where I grew up, Bill’s was the go-to spot for a tasty and hearty brunch. I probably went every other week during my senior year of high school, meeting up with friends for a good meal and some small-town gossip. And every single one of my memories of Bill’s includes the J-Dizzle: a monstrous burrito-sized wrap filled with fluffy eggs, gooey cheese, fried hash browns, crispy bacon, and loads of hot sauce.

Crispy fried potatoes cooking in a skillet

I can’t remember the last time I ate one of those incredible breakfast wraps, but my years of trying to replicate the recipe at home have finally paid off! While it’s not exactly the same (because nothing could ever be as good as a true J-Dizzle), we’ve captured the gooey, cheesy, savory deliciousness of this breakfast wrap perfectly.

The inside of a breakfast wrap filled with cheesy scrambled eggs, bacon, fried potatoes, and hot sauce
Here are a few important techniques for making the best homemade Bacon Potato Egg & Cheese Breakfast Wrap:
  • Freshly fried crispy breakfast potatoes are a key component of this dish. They take a bit of patience since you’ll want to give them at least 30 minutes on the stove – without stirring them around too much – to fully crisp. Just let them sit in the oil and turn them over every once in a while to prevent burning, and they’ll come out perfectly.
  • We use two kinds of cheeses to get ultimate cheese distribution within the wrap and to complement the Frank’s Red Hot! Layer the wraps with broken-up slices of American cheese and heat in the microwave to ensure the inside of your wrap is fully coated with delicious gooey cheese. Then melt some shredded cheddar into the scrambled eggs for extra flavor!
  • If you can handle spice, don’t be afraid to go real heavy on the Frank’s. Like, every time we made this and thought we had put enough Frank’s in, we took a bite and thought, “huh, could use more Frank’s.” There are so many flavors in this breakfast wrap that it’s actually hard to go overboard on the hot sauce. (If you don’t like spice, just give the wrap a light drizzle of Frank’s for some flavor without the heat!)
A burrito wrap topped with american cheese, cheesy scrambled eggs, bacon, fried breakfast potatoes, and hot sauce

Our breakfast wrap truly makes for a deliciously indulgent weekend brunch, especially when served with a side of bacon or extra fried potatoes! This meal will keep you full all day… and maybe make you want to take a nap right after eating. But hey, two meals in one is never a bad thing, especially on those lazy Sundays at home!

A breakfast wrap cut in half on a plate with a side of bacon

We hope you enjoy our Breakfast Wrap recipe – let us know what you think in the comments!

3.7 from 3 votes

Bacon Potato Egg & Cheese Breakfast Wrap

This burrito-like breakfast wrap stuffed with bacon, potatoes, eggs, and two kinds of cheese and finished with Frank's Red Hot makes for a perfectly indulgent Sunday brunch.
Servings 2 wraps
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 to 2 tbsp vegetable oil
  • 1 small russet potato
  • Salt & pepper to taste
  • 4 pieces bacon
  • 3 eggs
  • ½ tbsp milk
  • cup shredded sharp cheddar cheese
  • 2 burrito-size wraps
  • 4 slices yellow American cheese
  • Frank’s Red Hot


  • Peel and dice the potato. Heat enough vegetable oil to cover the bottom of a large skillet over medium-high heat until shimmering, then add the potatoes.
  • Season potatoes with salt and pepper to taste. Cook until crispy, about 30 minutes, turning potatoes over occasionally with a spatula.
  • While the potatoes are cooking, crisp bacon in another skillet over medium-high heat. Transfer to a plate and set aside.
  • Next, prepare the scrambled eggs. Whisk together eggs and milk in a small bowl, then transfer to a lightly greased skillet.
  • Scramble eggs over medium-low heat until cooked through.
  • Turn heat to low and add shredded cheddar cheese, mixing in thoroughly with the eggs to combine until melted, then remove from heat.
  • Lay out each wrap on a microwave-safe plate. Layer 2 slices of American cheese onto each wrap, breaking the cheese slices into pieces as needed to cover the wraps evenly.
  • Heat the wraps one at a time in the microwave for about 30 seconds, just enough to melt the cheese.
  • Transfer half of the cooked eggs to each wrap. Add half of the breakfast potatoes, 2 slices of bacon, and a heavy drizzle of Frank’s Red Hot to each wrap.*
  • Fold the wraps: start by tucking in two “ends,” then roll the wrap over itself to close. Secure with toothpicks and place wraps seam-side down on a plate to serve.


Assembling the wraps: When we say a “heavy drizzle of Frank’s Red Hot,” we really go heavy! These wraps were designed to have a little bit of a spicy kick and with all the other delicious flavors going on, it takes a good amount of Frank’s for the spice to come through. That being said, if you don’t love spice as much as we do, only add a light drizzle for some flavor without all the heat!
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Author: Nicole
Calories: 654kcal
Course: Breakfast, Brunch, Main, Main Course
Cuisine: American
Keyword: bacon, brunch, cheese, egg, potatoes


Calories: 654kcal | Carbohydrates: 49g | Protein: 27g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 310mg | Sodium: 1333mg | Potassium: 616mg | Fiber: 2g | Sugar: 5g | Vitamin A: 949IU | Vitamin C: 5mg | Calcium: 691mg | Iron: 4mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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