Breakfast Wraps

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.                    
Breakfast Wraps
  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.
4 Servings
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"


  1. Have to run to the store later, and frankly, this would make a great dinner for my husband and myself... we like to eat light in the evening, and heavens knows, our girls are giving us plenty of eggs! I'll be picking up some tortillas!

  2. Those breakfast wraps look yummy. I am so glad you shared them. Thank you.


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