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"