Cheesy Scrambled Egg Wraps
Recipes Breakfast / Brunch Kid-friendly Main Dish Mexican Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or 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.