Cheesy Egg Wraps

Yield: 4 servings Total time: 20 minutes April 9, 2017

Fill tortillas with scrambled eggs, shredded cheese, and sautéed bell peppers, bacon, and jalapeño. Fold into a burrito and toast in a hot skillet until crispy and golden. These are perfect for breakfast or for a weeknight dinner, and they freeze well.

Recipe from Gimme Delicious.

Ingredients

  • Olive oil
  • 3 or 4 slices of bacon, diced
  • 1 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 1 jalapeño, de-seeded, rinsed, and diced (optional)
  • 1 Tbs. olive oil
  • 1 cup shredded mozzarella or cheddar cheese
  • 6 large eggs
  • 2 Tbs. half & half (or heavy cream, milk, or sour-cream)
  • 1 tsp. salt
  • 4 large flour tortillas

Directions

Heat a large non-stick pan to high heat. Drizzle with olive oil, and add the diced bacon, bell peppers, onion, and jalapeño. Cook on high for 3 to 4 minutes or until the bacon is crispy. Transfer to a bowl, wipe down the pan, and return the pan to the heat.

In a large bowl, whisk the eggs, half & half, and salt. Pour 1 Tbs. olive oil or butter into the pan and heat for 1 minute. Add the eggs and 1/2 cup of shredded cheese. Cook, stirring frequently, for 2 minutes or just until the eggs begin to set. Transfer the eggs into another bowl and wipe down the pan again.

Lay a tortilla on a clean flat surface. Fill the tortilla with scrambled eggs, some of the veggie mixture, and cheese. Fold into a tight burritos shape. Repeat for each of the remaining tortillas. Toast for 1 to 2 minutes per side with a tsp. of olive oil or butter in the hot pan, until the outside is crispy and golden. Serve warm with your favorite salsa.

You can also add avocado, sriracha, cilantro, or lime juice to the wraps, if desired.

To freeze, wrap the burritos tightly in aluminum foil and place them in a gallon-sized zip-top freezer bag. To eat, unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350º for 12 to 15 minutes.

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