Tortilla Breakfast Roll Recipes
BREAKFAST WRAPS
We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. -Betty Kleberger, Florissant, Missouri
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 436 calories, Fat 24g fat (10g saturated fat), Cholesterol 364mg cholesterol, Sodium 853mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
BREAKFAST TORTILLA
These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
- Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 38.3 g, Cholesterol 238.6 mg, Fat 19.7 g, Fiber 3.5 g, Protein 14.8 g, SaturatedFat 4.6 g, Sodium 710.8 mg, Sugar 3.1 g
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
- To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
TASTY TORTILLA BREAKFAST SANDWICH
This is an easy thing to fix if you're in a hurry but still want something tasty and healthy for breakfast. You can be flexible with the fillings. I used eggs, American cheese, chopped onion, ham and tomato. This is baked in the oven and turns out to be like a Hot Pocket, but it is much better for you. You can also make a bunch of these ahead of time and freeze. Then to reheat, just pop in the microwave for a minute.
Provided by VickyJ
Categories Breakfast
Time 25m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- -Preheat oven to 375.
- -Treat sheet pan with nonstick cooking spray.
- -Microwave tortillas for 20 seconds each (ovens vary).
- -Put fillings in the middle; any order you choose.
- -Roll up egg roll-style.
- -Put seam-side down on sheet pan.
- -Bake for 15 minutes.
- -Let rest for 2 minutes.
- -Eat whole, or cut in half and enjoy.
Nutrition Facts : Calories 186.3, Fat 10.8, SaturatedFat 4.6, Cholesterol 211.1, Sodium 577, Carbohydrate 7.7, Fiber 1.5, Sugar 2.9, Protein 14.5
TORTILLA BREAKFAST ROLL
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 8
Steps:
- In a heated cast iron skillet heat tortilla and keep warm. Season eggs with salt and pepper. In a nonstick skillet melt butter and pour in eggs. Stir in scallions, tomato and cheese and cook over medium heat until eggs are scrambled. Top heated tortillas with egg mixture. Spoon on salsa to taste and fold in half to serve.
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- In a bowl beat the eggs until they are mixed. Put a pan on high heat and add the butter. When it is just fully melted pour in all the eggs.
- Immediately sprinkle in the onion and pepper, followed by the grated cheese. Sprinkle in your spices now.
- Place the tortilla right on top of the eggs and press it into the still liquid eggs. Shake the pan to make sure the eggs aren't sticking to the bottom (they shouldn't because of the butter) and as soon as you see the eggs set around the tortilla give a good hard flip. Or you can use the plate trick if you don't want to flip the contents of the pan.
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- Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.
- Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)
- Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.
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From homecookingmemories.com
Estimated Reading Time 7 mins
- In a small bowl, beat together egg and water/milk until combined. Lay tortilla out on a plate, top with cheese, if you wish to use.
- Spray a pan with cooking spray that has nearly the same diameter as the tortilla. Heat pan over medium-low heat and pour egg mixture into pan. Gently tilt or swirl pan to ensure that liquid egg covers the entire bottom of the pan. Continue to cook until egg is cooked and no longer liquid. Season with salt and pepper.
- Using a heat-resistant rubber spatula, help slide cooked egg directly on top of tortilla/cheese.Top egg with optional fillings. Roll up tortilla somewhat firmly, but without tearing tortilla or shifting ingredients. Cut roll-up in half and serve.
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4.9/5 (28)Category Breakfast, Brunch, LunchCuisine AmericanTotal Time 15 mins
- Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
- Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
- Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
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- In a small bowl, scramble the egg with a splash of milk, salt, and pepper. (If using chopped spinach, diced bell pepper, or chopped scallion, stir those into the scrambled egg mixture. If using other toppings, you can add them later in step 3!)
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- Boil eggs, peel them and cut them in slices. Keep them aside. In a blow add chopped onion, bell peppers, green chilly, coriander leaves and cheese.
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- Place peeled banana on one edge of the tortilla. Wrap the tortilla around the banana by rolling it from one side to the other.
- Cut into 1 inch thick sections to make several rolls. Serve with a glass of milk for a complete breakfast.
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