Cheesy Breakfast Scramble Wraps
Cheesy Breakfast Scramble Wraps
Ingredients
For the Scramble
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup bell pepper, any color, finely diced
- 1/2 pound cooked breakfast sausage, crumbled and cooked, or diced ham
- 1 cup shredded cheddar cheese
For Assembling and Serving
- 8 flour tortillas, 8-inch
- salsa, for serving, as needed
- sour cream, for serving, as needed
- hot sauce, for serving, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min
- 2
Melt the unsalted butter in a large non-stick skillet over medium heat. Add the diced yellow onion and bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min
- 3
Add the cooked breakfast sausage (or diced ham) to the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until heated through.
⏱️ 3 min
- 4
Pour the whisked egg mixture into the skillet with the vegetables and sausage. Let the eggs set for about 30 seconds without stirring. Then, gently push the cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Continue cooking and gently stirring until the eggs are mostly set but still slightly moist.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the shredded cheddar cheese until it's melted and well incorporated into the scramble.
⏱️ 1 min
- 6
Warm the flour tortillas according to package directions (microwave, oven, or dry skillet) until pliable.
⏱️ 2 min - 7
To assemble the wraps, spoon about 1/2 cup of the scramble mixture onto the center of each warm tortilla. Fold in the sides, then roll up tightly from the bottom. Serve immediately with salsa, sour cream, or hot sauce, as desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Breakfast Scramble Wraps
Ingredients
For the Scramble
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup bell pepper, any color, finely diced
- 1/2 pound cooked breakfast sausage, crumbled and cooked, or diced ham
- 1 cup shredded cheddar cheese
For Assembling and Serving
- 8 flour tortillas, 8-inch
- salsa, for serving, as needed
- sour cream, for serving, as needed
- hot sauce, for serving, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min - 2
Melt the unsalted butter in a large non-stick skillet over medium heat. Add the diced yellow onion and bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min - 3
Add the cooked breakfast sausage (or diced ham) to the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until heated through.
⏱️ 3 min - 4
Pour the whisked egg mixture into the skillet with the vegetables and sausage. Let the eggs set for about 30 seconds without stirring. Then, gently push the cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Continue cooking and gently stirring until the eggs are mostly set but still slightly moist.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the shredded cheddar cheese until it's melted and well incorporated into the scramble.
⏱️ 1 min - 6
Warm the flour tortillas according to package directions (microwave, oven, or dry skillet) until pliable.
⏱️ 2 min - 7
To assemble the wraps, spoon about 1/2 cup of the scramble mixture onto the center of each warm tortilla. Fold in the sides, then roll up tightly from the bottom. Serve immediately with salsa, sour cream, or hot sauce, as desired.
⏱️ 4 min