Breakfast Ronto Wrap Recipes

BREAKFAST WRAPS

Steps:

• 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. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

BREAKFAST RONTO WRAP

Steps:

• Make the peppercorn sauce. In a small bowl, add the mayonnaise, vinegar, horseradish mustard, and freshly ground szechuan peppercorn blend. Stir to combine.
• Preheat oven to 400 degrees Farenheit.
• Make the 5-inch scrambled egg patty. Start by spraying a round, oven-safe glass or ceramic dish with a 5-inch flat bottom with cooking spray. If you don't have a dish this size, see the table in the Notes below for additional sizes and recommended ingredients. Please refrain from adding more egg than what's recommended for the size of your dish, as the egg will not cook properly!
• In a small bowl, combine the water and baking powder. Add the egg and whisk thoroughly. Pour the egg mixture into the greased, oven-safe dish. The oven cook time varies widely based on the type of dish used, so we recommend peeking at the egg around 10 minutes, then check every minute until done (ours was done after 12 minutes). The egg is done when the center is set/dry to the touch. Finally, season with salt and pepper to taste.
• Heat the sausage(s) on a grill or in a pan on the stovetop according to package instuctions.
• Warm the gyro bread on a grill or in a pan over medium heat for 5 to 30 seconds on each side, or until warm.
• Assemble the wrap: Start by placing the warmed gyro bread on a plate. Then add the egg patty, some of the peppercorn sauce, sausage(s), more peppercorn sauce (if desired), then top with cheddar cheese. Adding peppercorn sauce is akin to dressing a sandwich with mayo. If you typically like a lot of mayo, don't hold back.
• If you'd like the shredded cheddar to be melty, heat the assembled wrap in the microwave for 30 seconds before devouring.
• We recommend pairing your wrap with a nice, cold glass of copycat Moof Juice (see recipe here). Enjoy!

EGG PATTY

Steps:

• Preheat oven to 400 degrees F.
• Choose a round, oven-safe glass or ceramic bowl with a flat bottom. This diameter of the flat, bottom part of the bowl will be the size of the egg patty.
• Spray the round, oven-safe glass or ceramic dish with cooking spray. Note: Do not use metal bakeware.
• Use the table below in "Notes" to find the corresponding number of eggs, water, and baking powder required based on the size of the egg patty.
• In a separate bowl, whisk together the water and baking powder.
• Add the egg and whisk vigorously until the mixture is fully combined and nice and even in color. This takes about a minute. You should no longer see any clear clumps (egg white).
• Pour the scrambled egg mixture into the greased, round, oven-safe glass or ceramic dish. Refrain from adding more egg than recommended as the egg will start to crawl up the sides of the pan.
• See the table in the "Notes" section below for suggested baking time. Use this time as a guide only, as cook time varies widely based on the type of dish used. We recommend peeking at the egg a couple minutes early, then checking on the egg every minute until done. The egg is done when the center of the egg is set/dry to the touch. Note: we found porcelain bakes faster than glass and stoneware.
• Season egg patty with salt and pepper, to taste.
• Enjoy!