Bacon Egg and Cheese Scallion Wraps

For a fun fusion breakfast dish, make these bacon egg, and cheese scallion wraps. You can never go wrong with crispy bacon, melted cheddar cheese, and creamy eggs all wrapped in a thin scallion wrap and served with garlic soy dipping sauce.

Watch how to make this

Ingredients

• Shaoxing wine: A Chinese rice wine made from fermented glutinous rice. If you can't find Shaoxing wine, you can use sherry wine instead.
• Cornstarch: Used as a thickener for the garlic soy dipping sauce.
• Bacon: You can use regular-cut bacon like I did or use thick-cut, maple glazed, or any other variation. The key is to cook the bacon until crispy.
• Thin scallion pancakes: I used frozen Yibenxian Spring Onion Thin Pie for the thin scallion pancakes but you can also prepare your own from scratch. It's important to use thin pancakes to achieve the right texture. If you can't find thin pancakes, you can use large flour tortillas instead.
• Hoisin: A thick, sweet, and savory sauce made from soybeans, sugar, vinegar, garlic, and various spices.
• Spicy chili crisp: A condiment made from fried chili peppers, soybean oil, and various seasonings. It's known for its spicy, savory, and crispy texture and is used to add heat and flavor to dishes. I used Lao Gan Ma Spicy Chili Crisp but you can use any other brand you prefer or use another spicy condiment such as Sriracha or chili oil.

Substitutes and variations

• Protein: You can swap out the bacon for sausage crumbles or omit it for a vegetarian version.
• Non-spicy: Use a mild chili crisp or omit it completely.

Step-by-step instructions

Step 1: Prepare the sauces

To kickstart our bacon egg and cheese scallion wraps adventure, we'll begin by making the delicious garlic soy dipping sauce.

In a medium bowl, combine chicken stock with soy sauce, granulated sugar, rice vinegar, cornstarch, Shaoxing wine, and sesame oil. Heat 1 teaspoon of oil in a small sauce pot and saute the garlic until aromatic and lightly browned. Keep an eye on the garlic, making sure that it doesn't burn.

Then, add the chicken stock mixture, whisking everything together until well combined. Bring the sauce to a boil, reduce the heat, and let everything simmer until thickened.

Feel free to make the sauce the day before if you prefer. The sauce does thicken up a bit more as it cools, so just be sure to stir the sauce before serving.

Step 2: Cook the bacon

Next, it's time to cook the bacon. You can use any type of bacon, thick-cut, turkey bacon, vegetarian bacon, or even maple bacon. The key is to cook the bacon until it's nice and crispy for the perfect texture.

Lay out 8 strips of bacon on a wire rack placed atop a baking sheet. Slide this into the preheated oven and let it bake for 12 to 15 minutes or until the bacon achieves that coveted crispiness. Once done, cut each strip in half for a total of 16 short bacon strips.

Step 3: Putting it all together

Now, let's assemble the star of the show the wraps themselves. In a medium bowl, beat 2 large eggs - we're using 2 eggs per wrap. In a large nonstick pan over medium heat, warm up 1 teaspoon of oil and pour the beaten eggs into the pan, giving it a good swirl to ensure an even layer.

As the eggs begin to set, place one scallion pancake atop the eggs. Since the pancakes are thin, there's no need to cook them before. You also want to keep them frozen because they will thaw very quickly.

If you choose to use thicker scallion pancakes, you will need to pan-fry them before placing them on the eggs.

Very carefully, flip over the pancake so that the eggs are now on the top. Brush on 2 teaspoons of hoisin sauce, followed by 2 teaspoons of chili crisp for that delightful kick. Then, sprinkle a quarter of your chopped scallions and ⅓ cup of shredded cheddar cheese.

In the heart of your wrap, lay down 4 pieces of bacon, which should equate to 2 strips cut in half. Now comes the artistry: fold over the right side, then the left, and finally fold the wrap in half.

Keep cooking until golden brown, and then flip it over and brown the other side. Keep the wrap warm while you prepare the remaining ones.

When ready to serve, enjoy the bacon egg, and cheese scallion wraps with the garlic soy dipping sauce.

I had an idea in my head of what this dish would taste like and you know what? It was even better than expected. The little heat from the chili crisp and sweet hoisin add that extra oomph to the crispy salty bacon and melted gooey cheddar cheese. And the dipping sauce? The perfect compliment to the wraps. I would gladly have these any day of the week!

Make-ahead and storage

• Make-ahead: These wraps are great for meal prep. You can assemble and cook them in advance, then refrigerate or freeze them. Reheat in the oven or microwave when you're ready to enjoy them.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Bacon Egg and Cheese Scallion Wraps

Total Time30 minutes mins

Course: Breakfast

Cuisine: Taiwanese

Keyword: sandwich

Servings: 4

Author: Christine Ma

Ingredients

Garlic soy dipping sauce

• ¾ cup chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 teaspoons shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 1 tablespoon minced garlic

Bacon egg and cheese scallion wraps

• 8 strips bacon
• 4 teaspoons oil divided
• 8 large eggs
• 4 thin scallion pancakes frozen
• 8 teaspoons hoisin divided
• 8 teaspoons chili crisp divided
• 4 scallions chopped
• 1 ⅓ cup shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F.
• Make garlic soy dipping sauce. Combine chicken stock with soy sauce, sugar, rice vinegar, cornstarch, shaoxing wine, and sesame oil in a medium bowl. Whisk until well combined.
• Heat 1 teaspoon olive oil in a medium saucepot over medium heat. Add minced garlic and saute until aromatic and lightly browned, about 1 minute. Add chicken stock mixture, whisking until well combined. Bring to a boil, reduce heat and simmer for 2 minutes or until thickened. Remove from heat and set aside.
• Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Lay bacon slices on wire rack and bake for 12-15 minutes or until crispy. Remove from oven and cut bacon slices in half.
• Beat 2 large eggs in a medium bowl. Heat 1 teaspoon oil in a large nonstick pan over medium heat and pour beaten eggs, swirling pan around to spread the eggs into one even layer.
• When eggs have almost set, carefully lay one scallion pancake on top. Flip the eggs over so that the pancake is now on the bottom. Brush 2 teaspoons hoisin sauce on the eggs followed by 2 teaspoons chili crisp. Sprinkle ¼ of the scallions on top and ⅓ cup shredded cheddar cheese.
• Place 4 pieces of bacon (should be 2 strips cut in half), in the bottom center of the wrap. Fold over the right side followed by the left side and fold the wrap in half. Continue to heat the wrap until golden brown, flip over and cook on the other side until golden brown. Remove from heat and keep warm while repeating with the remaining ingredients.
• Serve bacon egg and cheese scallion wraps with garlic soy dipping sauce.

Notes

The garlic soy dipping sauce can be prepared the day before.

I recommend using specifically thin scallion pancakes such as "Yibenxian Spring Onion Thin Pie" for the best results. 

I used Lao Gan Ma Spicy Chili Crisp for the chili crisp.