Cheesy Scrambled Egg Wraps
Description
Take scrambled eggs to a new level and make scrambled egg wraps. They make a great breakfast or brunch, with a crispy outside and delicious filling inside.
Ingredients
3-4 bacon slices, diced
1 c. diced bell pepper, any color
1/4 c. onion, diced
1 jalapeno, de-seeded, rinsed and diced, optional
1 T. olive oil
1 c. mozzarella or cheddar cheese, divided
6 large eggs
2 T. half & half, heavy cream or milk
1 t. salt
6 medium or 4 large flour tortillas
olive oil for skillet
salsa, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat a large non-stick skillet on high heat. Add diced bacon, bell pepper, onion, jalapeno and a bit of olive oil. Cook on high for 3-4 minutes or until bacon is crispy. Transfer to a bowl. Wipe out skillet with paper towels when cool enough to touch; return the skillet to heat to cook eggs.
In a large bowl, whisk eggs, half & half and salt.
Pour 1 T. olive oil or butter into the skillet; heat for 1 minute. Add eggs and 1/2 c. shredded cheese; cook, stirring frequently for 2 minutes or just until the eggs begin to set.
Transfer eggs into another bowl. Wipe out skillet again.
Lay each tortilla on a clean flat surface; fill each tortilla with scrambled eggs, some of the veggie mixture and cheese. Fold into a tight burritos shape. Toast for 1-2 minutes per side with 1 t. olive oil or butter in the same skillet until the outside is crispy and golden.
Serve warm with favorite salsa.
4-6 servings.
Tip To Freeze: Wrap each burrito tightly in aluminum foil; place in a gallon-sized zip-top freezer bag for long-term freezing. To heat, remove foil and microwave on high for 1 - 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 - 15 minutes.