Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.
Time 45m Yield 6 Number Of Ingredients 15 Steps:
In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth. Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely. Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream. Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.
Time 30m Yield 3 Number Of Ingredients 11 Steps:
Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate. Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon. In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat. For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center. Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.
Time 10m Yield 1 serving Number Of Ingredients 7 Steps:
Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine. Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt. Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that’s closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate. Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
Time 30m Yield 12 wraps, 12 serving(s) Number Of Ingredients 7 Steps:
Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done. Mix eggs (or egg substitute) with milk. In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool. To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape. OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze. To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Time 15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture and cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. Spoon egg mixture down the center of each tortilla and roll up. Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag. To use frozen wraps: Thaw in the refrigerator overnight. Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.
Time 15m Yield 1-2 Number Of Ingredients 5 Steps:
Heat frying pan, and coat with cooking spray or oil. Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted. Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps. Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up. Serve alone or with hashbrowns or rice.
Time 14m Yield 6 wraps, 6 serving(s) Number Of Ingredients 9 Steps:
Heat oil in a medium skillet over med-high heat. Combine the eggs, egg substitute, milk, salt (optional) and pepper, beating well. Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min). Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min). Add in the cheddar cheese and stir; remove from the heat. While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed. Wrap the tortillas (or lavash bread) in a clean kitchen towel and zap in the microwave on high for 1 min (to warm). Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one. Top each of the portions with 2 tbsp of the warmed salsa. Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely. Serve immediately.
Time 45m Yield 4 sandwiches Number Of Ingredients 12 Steps:
Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.) Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel. Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it’s OK if the tops are a little craggy. Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings. Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer. Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.
More about “breakfast wraps recipes”
Time 55m Yield 10 servings. Number Of Ingredients 8 Steps:
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.
