Breakfastwraps 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 WRAPS

Steps:

• In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
• Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
• Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
• Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.

BREAKFAST WRAPS

Steps:

• In a bowl, whisk the eggs, milk and pepper.
• In a large skillet, heat oil.
• Add egg mixture and 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 and roll up.
• Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
• To use frozen wraps: Thaw in the refrigerator overnight.
• Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
• Microwave on high for 30-60 seconds or until heated through.
• Serve immediately.

BREAKFAST WRAPS

Steps:

• Heat frying pan, and coat with cooking spray or oil.
• Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted.
• Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
• Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
• Serve alone or with hashbrowns or rice.

PERFECT BREAKFAST WRAP

Steps:

• Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
• Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
• While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
• Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined.
• In a large nonstick pan, melt the remaining tablespoons of butter over medium heat.
• Pour eggs into the warm pan and turn heat down to medium-low.
• Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet.
• Turn off the heat and add cheese.
• Mix just to combine.
• Set aside.
• In a medium-sized bowl, whisk eggs until lightly beaten.
• Add vanilla, salt and 1/3 cup of the milk, and stir until combined.
• Add flour and whisk until smooth.
• While whisking, add the remaining milk. Batter should be thick and smooth.
• Heat a 10-inch pan on medium-high and coat with butter.
• Drop approximately 2/3 cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time.
• Flip over and repeat until golden.
• Keep pancakes warm on a plate until ready to assemble.
• To assemble wraps: Spread maple butter in the middle of each pancake and place a hash brown on top.
• Place a quarter of the scrambled eggs on each hash brown.
• Layer bacon over the eggs and drizzle with maple syrup.
• Secure wraps in parchment until serving. They will keep up to a day in the fridge.
• Reheat in the oven or microwave before serving.