Kosher Maple Sugar Bacon Wake-up Wrap Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly brush or spray the rack with neutral oil to prevent sticking.

Mix sugar and pepper

In a small bowl combine the maple sugar, brown sugar, and 1/2 teaspoon freshly ground black pepper. Mix until evenly blended.

Arrange the bacon in a single layer on the wire rack without overlapping. Pat each slice lightly with paper towel to remove excess moisture so sugar will adhere.

Evenly sprinkle the sugar-and-pepper mixture over the top side of each bacon slice, pressing gently so it adheres. Reserve any extra for another use.

Bake the bacon in the preheated oven until edges are crisp and sugar is caramelized, about 15–20 minutes depending on thickness. Rotate the pan once halfway through for even cooking. Watch closely near the end to avoid burning the sugar.

Remove from oven and let bacon rest on the rack for 2–3 minutes so the glaze sets. Transfer to a paper-towel-lined plate to drain briefly. Keep warm or reheat gently before assembling wraps.

Prep eggs

Crack the eggs into a medium bowl, add 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until frothy and combined.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Pour in the egg mixture and cook gently, stirring frequently with a spatula to form soft, slightly creamy curds (scrambled style). Remove from heat while eggs are still slightly moist — about 4–6 minutes.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or microwave stacked (covered) for 15–20 seconds. Keep them warm wrapped in a clean towel.

Assemble wraps

Lay a warm tortilla flat. On the lower third, place 3 slices of the maple sugar bacon (or 2 if you prefer lighter filling). Top with approximately 1/4 cup scrambled eggs, 1/4 cup shredded cheddar cheese, a handful (about 1/4 cup) of baby spinach (if using), and 3–4 thin avocado slices. Repeat for remaining tortillas.

Finish and sear (optional)

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Heat a clean skillet over medium heat and add a small pat of butter or a light spray of oil. Place the seam side down in the skillet and press gently with a spatula or grill press. Cook 1–2 minutes per side until the tortilla is golden and the cheese has begun to melt. This step seals the wrap and warms the avocado and bacon.

Remove wraps to a cutting board, let rest 1 minute, then slice in half on the diagonal. Serve immediately.

Whisk 2 teaspoons Dijon mustard, 1 teaspoon pure maple syrup and 1/2 teaspoon lemon juice in a small bowl until smooth. Add a few drops of hot water if needed to reach a thin drizzle consistency.

Drizzle lightly over the assembled wrap halves or serve on the side for dipping.