This is a versatile recipe – use any kind of cheese or meat you like – perhaps a Mexican blend cheese with cooked, diced breakfast sausage and a little bit of chopped green chilies another time. I warmed my tortillas in the microwave, wrapped in a paper towel, about 20 seconds for 2 tortillas before filling them. Both my husband and I would prefer half this amount of cheese – but I know that most would like this much. These were so quick, you’d better have the rest of breakfast ready before you start cooking the eggs.
6 Large Eggs
2 Tablespoons Whole Milk or cream
¼ Teaspoon Pepper
4 Ounces Cheddar Cheese -- shredded
¾ Cup Ham -- diced
4 8" Flour Tortillas -- warmed
In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil or butter. Add the egg mixture; cook and stir over medium heat until eggs are completely set. Stir in the cheese and ham.
Spoon egg mixture down the center of each tortilla; roll up. Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.
To use frozen wraps: Thaw in the refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist microwave-safe paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.
"Simple and Delicious Cookbook"