Breakfast Wraps Recipe

5 5 9
Breakfast Wraps Recipe
Breakfast Wraps Recipe photo by Taste of Home
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Breakfast Wraps Recipe

Read Reviews
5 5 9
Publisher Photo
We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. —Betty Kleberger, Florissant, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup diced fully cooked ham
  • 4 flour tortillas (8 inches), warmed

Directions

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. 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Breakfast Wraps in Simple & Delicious January/February 2007, p65

Nutritional Facts

1 each: 436 calories, 24g fat (10g saturated fat), 364mg cholesterol, 853mg sodium, 28g carbohydrate (1g sugars, 0 fiber), 25g protein.

  • 6 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup diced fully cooked ham
  • 4 flour tortillas (8 inches), warmed
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Breakfast Wraps in Simple & Delicious January/February 2007, p65

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Reviews forBreakfast Wraps

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Sherry342 User ID: 3212756 162972
Reviewed Mar. 5, 2012

"Made this for my Sunday School class the night before and just heated in oven next morning. It was a big hit! I wrapped in foil so everyone could just grab and eat. Love it!"

MY REVIEW
tstreich User ID: 1042559 163210
Reviewed Aug. 11, 2011

"I love having these in the freezer. I don't thaw overnight, I thaw in the microwave on 50% for about 2 minutes, flip and do 2 minutes more. I've used 2 eggs and 1 cup of Egg Beaters with great results and added onions and peppers. I actually use 6" wheat tortillas and I can make roughly 8. Great low cal, low fat, on the run quick breakfast!"

MY REVIEW
trudypost User ID: 1076954 148559
Reviewed Apr. 9, 2010

"I've also served the filling on biscuits with yummy results."

MY REVIEW
KayleeS User ID: 4927901 168619
Reviewed Mar. 8, 2010

"these were an easy Saturday lunch that did not take a lot of time. I will keep this recipe in mind the next time I need to use some eggs."

MY REVIEW
Rockamama User ID: 1263362 148554
Reviewed Sep. 4, 2009

"Didn't taste good afer freezing."

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