Loaded Bacon Cheeseburger Egg Wraps

In a medium skillet over medium-high heat, cook bacon until completely crispy. Remove bacon, chop coarsely, and set aside. Drain off excess grease leaving one tablespoon in the pan.

Add the ground beef, sea salt, garlic powder, and black pepper to the hot pan. Sear and break it up until heavily browned and crispy at the edges. Remove from heat, then stir the chopped bacon and shredded cheddar cheese directly into the hot beef until melted.

Finely mince the dill pickle. In a small bowl, whisk together the mayonnaise, yellow mustard, minced pickle, and smoked paprika until smooth.

Whisk the eggs with a tiny pinch of salt. In a clean non-stick pan over medium-low heat, melt half the butter. Pour in half of the beaten egg mixture, swirling the pan to create a thin, crepe-like round. Cook for 2 minutes until set, then gently slide onto a plate. Repeat with the remaining butter and egg.

Spoon half of the hot burger filling down the center of each egg wrap. Drizzle generously with the special sauce. Roll the wraps up tightly like a burrito, slice in half, and serve hot.