Baked Scrambled Egg Wraps Recipe

Baked Scrambled Egg Wraps Recipe
Baked Scrambled Egg Wraps Recipe photo by Taste of Home
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Baked Scrambled Egg Wraps Recipe

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I love scrambles, but when you're entertaining, it is just too time consuming. So I came up with this baked egg dish. Now I can enjoy the "scramble" without scrambling around the kitchen when company's here. —Darlyn Pfeiffer, Reeseville, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 pound small red potatoes, cooked and cubed
  • 3 ounces cream cheese, cubed
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 plum tomatoes, seeded and chopped
  • 2 cups (8 ounces) shredded mozzarella and provolone cheese blend, divided
  • 12 eggs
  • 1/4 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (8 inches)
  • 3 medium ripe avocados, peeled and cubed
  • Optional topings: sour cream, salsa and/or fresh basil

Directions

In a greased 13-in. x 9-in. baking dish, layer the potatoes, cream cheese, bacon and tomatoes. Sprinkle with 1 cup cheese. In a large bowl, whisk the eggs, cream, salt and pepper until well blended. Pour over top.
Bake at 350° for 30 minutes; sprinkle with remaining cheese. Bake 10-15 minutes longer or until set. Serve warm in tortillas with avocados. If desired, serve with toppings. Yield: 12 servings.
Originally published as Baked Scrambled Egg Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p218

  • 1 pound small red potatoes, cooked and cubed
  • 3 ounces cream cheese, cubed
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 plum tomatoes, seeded and chopped
  • 2 cups (8 ounces) shredded mozzarella and provolone cheese blend, divided
  • 12 eggs
  • 1/4 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (8 inches)
  • 3 medium ripe avocados, peeled and cubed
  • Optional topings: sour cream, salsa and/or fresh basil
  1. In a greased 13-in. x 9-in. baking dish, layer the potatoes, cream cheese, bacon and tomatoes. Sprinkle with 1 cup cheese. In a large bowl, whisk the eggs, cream, salt and pepper until well blended. Pour over top.
  2. Bake at 350° for 30 minutes; sprinkle with remaining cheese. Bake 10-15 minutes longer or until set. Serve warm in tortillas with avocados. If desired, serve with toppings. Yield: 12 servings.
Originally published as Baked Scrambled Egg Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p218

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