Breakfast Wraps Recipes

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BREAKFAST WRAPS



Breakfast Wraps image

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

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

6 large eggs
2 tablespoons 2% milk
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup shredded cheddar cheese
3/4 cup diced fully cooked ham
4 flour tortillas (8 inches), warmed

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 WRAPS



Breakfast Wraps image

Wrap up "what's for breakfast?" with sweet pancakes and a fresh strawberry and lime cream filling.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 15

3 cups sliced strawberries (about 1 1/2 pints)
1/2 cup sugar
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 eggs
2/3 cup whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon finely shredded lime peel

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.

Nutrition Facts : Calories 600, Carbohydrate 72 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 45 g, TransFat 1 g

CRUNCHY BREAKFAST WRAP



Crunchy Breakfast Wrap image

This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.

Provided by Tieghan Gerard

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 11

4 slices thick-cut bacon, chopped
12 oz ground breakfast sausage
6 eggs
1/2 teaspoon each salt and pepper, as desired
1 tablespoon butter, if desired
1/3 cup buttermilk
1 1/2 cups sharp Cheddar cheese (6 oz)
3 or 4 Old El Paso™ flour tortillas for burritos (8 inch)
2 cups cooked hash brown potatoes
1/2 cup Old El Paso™ enchilada sauce, if desired
Olive oil

Steps:

  • Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
  • Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
  • In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
  • For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
  • Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g

TORTILLA BREAKFAST WRAP



Tortilla Breakfast Wrap image

Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
One 8-inch whole-wheat tortilla
1/3 cup lightly packed baby spinach
2 slices American cheese
2 thin slices deli Black Forest ham

Steps:

  • Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
  • Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
  • Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
  • Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

MAKE AHEAD BREAKFAST WRAPS (OAMC)



Make Ahead Breakfast Wraps (Oamc) image

These are quick breakfast wraps that can be made ahead for busy mornings. My kids love the breakfast sandwiches at fast food chains so this is an economical and healthier alternative. This is my own recipe, and I don't measure, so adjust the quantities to suit your tastes. These are small because my kids are little and not big eaters, so one is enough for a child or an adult who is a light eater. A serving size for an adult is two wraps.

Provided by UrbanYogaMommy

Categories     Breakfast

Time 30m

Yield 12 wraps, 12 serving(s)

Number Of Ingredients 7

12 eggs (or equivalent egg substitute)
8 ounces low-fat milk
12 slices turkey bacon
1 1/2 cups shredded cheddar cheese
12 low-carb whole wheat tortillas (8-inch)
salt and pepper
cooking spray

Steps:

  • Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
  • Mix eggs (or egg substitute) with milk.
  • In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
  • To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape.
  • OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze.
  • To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.

SOUTHWEST BREAKFAST WRAPS



Southwest Breakfast Wraps image

I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. -Nicole Hackley, Culbertson, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium red onion, chopped
1/2 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
8 large egg whites
1/4 cup shredded reduced-fat Mexican cheese blend
4 whole wheat tortillas (8 inches), warmed

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

Nutrition Facts : Calories 254 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

BREAKFAST WRAPS



Breakfast Wraps image

I am not a morning person. So anything that makes my mornings a bit easier I am all for it. My children love these wraps because they can pop them in the microwave and eat on the way to school. Sometimes I double this recipe.

Provided by bmcnichol

Categories     Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

12 eggs
4 tablespoons milk
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 1/2 cups diced cooked ham
8 (8 inch) flour tortillas

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



Breakfast Wraps image

I made these when I was tired of making Breakfast Burritos but we still had lots of flour tortillas to use up.

Provided by tasb395

Categories     Breakfast

Time 15m

Yield 1-2

Number Of Ingredients 5

1 -2 flour tortilla
2 eggs, beaten
1/2 cup ham, chopped
2 tablespoons green peppers, chopped
3 tablespoons cheddar cheese, shredded

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.

Nutrition Facts : Calories 428.9, Fat 22.9, SaturatedFat 9.5, Cholesterol 430.6, Sodium 1526.2, Carbohydrate 17.4, Fiber 1.3, Sugar 1.5, Protein 36.1

FAST BREAKFAST WRAPS



Fast Breakfast Wraps image

The great thing about making wraps is the unbelieveable amount of variations that can be done with them...You are only limited by your imagination! Here's a basic 'breakfast' wrap, but it's only a 'starting point'...Add stuff in, take stuff out, whatever floats your boat! I especially like that I can lower the fat and sodium content using egg substitute, 50% lowfat cheese and low sodium salsa!

Provided by CookinwithGas

Categories     Breakfast

Time 14m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 large eggs
3/4 cup egg substitute (Egg Beaters preferred)
1 tablespoon 1% low-fat milk
1 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup low-fat cheddar cheese, shredded
3/4 cup salsa, chunky-style (low-sodium, if available)
6 large flour tortillas (I like oat bran and flax seed lavash bread)

Steps:

  • Heat oil in a medium skillet over med-high heat.
  • Combine the eggs, egg substitute, milk, salt (optional) and pepper, beating well.
  • Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min).
  • Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min).
  • Add in the cheddar cheese and stir; remove from the heat.
  • While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed.
  • Wrap the tortillas (or lavash bread) in a clean kitchen towel and zap in the microwave on high for 1 min (to warm).
  • Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one.
  • Top each of the portions with 2 tbsp of the warmed salsa.
  • Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely.
  • Serve immediately.

Nutrition Facts : Calories 481.5, Fat 16, SaturatedFat 4.3, Cholesterol 110.1, Sodium 1126.3, Carbohydrate 61.5, Fiber 4.1, Sugar 3.8, Protein 21.6

BISCUIT BREAKFAST SANDWICHES



Biscuit Breakfast Sandwiches image

This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it's pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It's a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.

Provided by Genevieve Ko

Categories     breakfast, brunch, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 12

6 tablespoons/84 grams cold unsalted butter, cut into cubes, plus more for greasing the pan
1 1/2 cups/208 grams all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon fine salt
2/3 cup/167 grams cold whole milk
6 large eggs
Salt and pepper
2 tablespoons unsalted butter
4 slices American cheese
Quick Raspberry Jam or store-bought raspberry or strawberry jam, for spreading
Cooked bacon, breakfast sausage patties or ham (optional)

Steps:

  • Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
  • Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
  • Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
  • Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
  • Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

SAUSAGE BREAKFAST WRAPS



Sausage Breakfast Wraps image

"I love breakfast burritos--but they're typically high in fat and cholesterol. So I created my own healthier version," says Ed Rysdyk Jr., Wyoming, Michigan. "Since my wraps freeze beautifully, they make an anytime meal. Let the sausage mixture cool for about an hour before assembling and freezing the wraps."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 8

1 pound turkey Italian sausage links, casings removed
1 medium sweet red pepper, diced
1 small onion, diced
4 cartons (8 ounces each) egg substitute
1 can (4 ounces) chopped green chilies
1 teaspoon chili powder
10 flour tortillas (8 inches), warmed
1-1/4 cups salsa

Steps:

  • In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.

Nutrition Facts : Calories 277 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 893mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

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2017-07-18 To each tortilla add 1 slice of cheese, 1 sausage link, 2 tsp. scrambled eggs and 1 tsp. veggie mixture. Fold in the edges and then roll. Secure each wrap with a piece of plastic wrap. To freeze, place all the wraps in a baking dish. To prepare, remove from the freezer the night before to defrost. Cook for 45-60 seconds in the microwave to reheat.
From prettyprovidence.com


EASY BREAKFAST TORTILLA WRAPS - MIA KOUPPA, GREEK RECIPES AND MORE
2021-08-26 Preheat your oven to 350 degrees Fahrenheit. Prepare your baking pan by greasing it with the butter and then spraying it with some vegetable oil spray. Set aside. 1 tsp butter, vegetable oil spray. In a mixing bowl combine the eggs with the milk and yogourt and whisk until very well combined.
From miakouppa.com


10 QUICK BREAKFAST WRAPS READY TO GO IN 15 MINUTES OR LESS
2021-08-25 These delicious breakfast tacos are best prepared and eaten fresh from the skillet with warmed tortillas — but they're also a quick, easy, and portable option that's ready in 15 minutes, tops. If you're going to eat them on the go, try wrapping them into burritos with foil around the bottom to prevent leakage. 1 of 11.
From allrecipes.com


20 BEST BREAKFAST SANDWICH RECIPES - KITCHN
2021-10-26 The fluffiest egg meets nutty melted cheese, tangy pickled peppers, peppery arugula, and creamy Dijonnaise in this elevated, yet easy, breakfast sandwich. Go to Recipe. 13 / 20. Potato, Chorizo, and Cheesy Egg Burritos.
From thekitchn.com


HAM & HASH BROWN BREAKFAST WRAPS (WITHOUT EGGS)
2016-08-28 Heat oil in a large skillet. Add hash browns and red pepper and season to taste with seasoning salt. Cook until softened and lightly browned. Cool completely. Combine honey mustard ingredients in a small bowl. Lay out 6 Flatout wraps. Spread honey mustard on the bottom ⅓ of the wrap. Top with spinach, 1 oz of ham, ½ cup of hash browns ...
From spendwithpennies.com


BREAKFAST WRAP HEALTHY BREAKFAST - SOMEWHAT SIMPLE .COM
Breakfast Wrap Recipe. Servings: 1 wrap. Making a Breakfast Wrap is a simple breakfast idea that’s fast, filling, and totally delicious! Prep Time: 10 mins. Cook Time: 2 mins. Total Time: 12 mins. Ingredients. wrap or tortilla; 2 eggs, scrambled (or 3 egg whites) toppings – shredded cheese, diced tomatoes, onions, avocado, salsa, cilantro, chopped protein (ham, chicken, etc.) …
From somewhatsimple.com


BREAKFAST WRAPS RECIPES | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights. Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


BREAKFAST TORTILLA HACK RECIPE - EASY WRAP RECIPES
Lay out a tortilla flat. In the middle of the tortilla along the bottom half, make a cut half way up the tortilla. Put your ingredients into the four quadrants of the tortilla. Start with one section and fold them one over the other. Place the stacked tortilla in …
From easywraprecipes.com


BREAKFAST SANDWICH RECIPES | ALLRECIPES
10 Quick Breakfast Wraps Ready to Go in 15 Minutes or Less Fried Egg Sandwich 208 Curried Egg Sandwiches 61 Delicious curried egg salad sandwiches guaranteed to fill you up. Make-Ahead Baked Egg Sandwiches 99 Chef John's Monte Cristo Benedict 124 Egg Sandwich 167 Bacon-and-Egg Muffins 70 Monte Cristo Sandwich - the Real One 312
From allrecipes.com


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