Description
Make these warm and cozy breakfast tortilla wraps in just 15 minutes! Fluffy scrambled eggs, melted cheese, and your favorite add-ins wrapped in a golden tortilla. Perfect for busy mornings!
Ingredients
For the Egg Filling:
- 4 large eggs
- 2 tablespoons milk (makes the eggs extra fluffy and tender)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter or oil (butter adds richness; oil works great too)
For the Wraps:
- 2 large flour tortillas (10–12 inch) (soft taco size works perfectly)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 2–3 slices cooked bacon or breakfast sausage pieces (optional) (adds savory heartiness)
- ¼ cup diced bell peppers (optional) (any color you love)
- 2 tablespoons chopped green onions (optional) (adds a fresh, mild onion flavor)
- Hot sauce or salsa (optional, for serving)
Instructions
In a medium bowl, crack your eggs and add the milk, a pinch of salt, and a few grinds of black pepper. Whisk everything together until it’s well blended and slightly frothy.
Heat your nonstick skillet over medium heat and add the butter or oil. Let it melt and coat the bottom of the pan.
Pour in your egg mixture and just let it sit for about 30 seconds—you’ll see the edges start to set. Now, gently stir and fold the eggs with your spatula, pushing them from the outside toward the center.
Keep going for about 2–3 minutes until they’re softly scrambled and just cooked through. Don’t overcook them—they should still look a little creamy. Remove the skillet from the heat right away.
Lay your tortillas flat on a clean surface or cutting board. If they’re a bit stiff from the fridge, warm them for about 10 seconds in the microwave—it makes them so much easier to fold.
Divide your scrambled eggs evenly between the two tortillas, spooning them right into the center. Sprinkle the shredded cheese over the warm eggs so it starts to melt.
Now add any extras you’re using: crispy bacon or sausage, diced bell peppers, and a sprinkle of green onions. If you like a little kick, drizzle on some hot sauce or salsa.
Here’s the technique that keeps everything tucked inside: fold the bottom edge of the tortilla up and over the filling. Then fold in both sides like you’re wrapping a present.
Finally, roll it all the way up firmly but gently, keeping the seam on the bottom so it stays closed. You’ve got a beautiful breakfast package!
If you love a golden, crispy exterior—and who doesn’t?—wipe out your skillet and return it to medium heat. Add a tiny bit of butter or a light brush of oil.
Place your wraps seam-side down in the skillet and let them cook for 1–2 minutes per side until they’re golden brown and toasty. The cheese will melt completely, and the tortilla will have this wonderful crunch that contrasts perfectly with the soft eggs inside.
Slice each wrap in half on a diagonal. Serve them warm with extra salsa, a dollop of sour cream, or some sliced avocado on the side.
Notes
- Don’t overfill: It’s tempting, but too much filling makes the wraps impossible to fold and messy to eat. Less is more here.
- Use room temperature eggs: They cook more evenly and blend better with the milk.
- Try different cheeses: Pepper Jack adds a nice kick, while mozzarella makes it extra creamy and mild.
- Avoid soggy wraps: If using salsa inside, pat it dry with a paper towel first, or serve it on the side for dipping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American