Bacon & egg breakfast wraps
A American breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- American
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Wheat tortillas200 g (≈ 4 tortillas) (50 g (≈ 1 tortilla))
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Bacon160 g (40 g)
- Tomato (firm ripe)200 g (≈ 1.5 tomatos) (50 g (≈ 0.5 tomato))
Method
- Fry bacon until crisp; scramble the eggs in the same pan.
- Warm tortillas.
- Fill with egg, bacon and sliced tomato; roll up.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the freezer.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 462
- protein
- 23 g
- fat
- 28 g
- carbs
- 27 g
- sugar
- 4 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes