Scallion Pancake Breakfast Wraps

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

8 slices thick-cut or regular bacon

12 large eggs

Kosher salt

2 tbsp. unsalted butter

4 (8" to 10") store-bought scallion pancakes (preferably Laoban), thawed if needed

1 tsp. (or more) store-bought or homemade chili crisp

8 slices American cheese

Directions

Arrange a rack in center of oven; preheat to 400°. Arrange bacon on a foil-lined baking sheet, ensuring each slice touches surface of foil for crispier results.

Roast bacon, checking after 10 minutes, until crispy and golden brown, about 15 minutes. Transfer bacon to a paper towel-lined plate. Leave oven on.

In a large bowl, beat eggs until blended; season with 1 tsp. salt. In a large nonstick skillet over medium heat, melt butter. Once butter starts bubbling, add eggs. Using a rubber spatula or wooden spoon, gently stir, moving from edges of pan toward the center to ensure even cooking. Cook, stirring frequently, until eggs are just set but still soft, 1 to 2 minutes.

Cut a large sheet of foil into squares that are slightly larger than the scallion pancakes. Place a pancake on each foil square, then drizzle 1/4 tsp. chili crisp (or more if you want it spicier) over. Top with 2 slices of American cheese, 2 slices of bacon, and one-quarter of scrambled eggs. Fold edges of pancake together, then tightly wrap in foil, tucking ends underneath. Repeat with remaining pancakes.

Bake pancakes until warmed through, about 5 minutes. Slice in half.

Nutrition

• Calories: 808
• Total Fat: 59 g
• Saturated Fat: 24 g
• Trans Fat: 0 g
• Cholesterol: 684 mg
• Sodium: 1394 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 40 g