WRAPPED MEXICAN EGGS
This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.
Provided by Alison
Categories Breakfast and Brunch Eggs
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
- Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
- In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
- Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
- Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
- Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.
Nutrition Facts : Calories 691 calories, Carbohydrate 73.6 g, Cholesterol 397.2 mg, Fat 31.2 g, Fiber 7.1 g, Protein 30 g, SaturatedFat 11.6 g, Sodium 1739 mg, Sugar 10.2 g
EGGS & CHORIZO WRAPS
Steps:
- Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
MEXICAN EGG ROLLS
Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!
Provided by startnover
Categories Lunch/Snacks
Time 13m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Chop the chicken into small dices.
- Mix all ingredients together.
- Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
- Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
- Make sure the flap is sealed to keep the filling inside.
- Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
- Cut diagonally and serve with guacamole and sour cream.
Nutrition Facts : Calories 3110.6, Fat 82.2, SaturatedFat 45.5, Cholesterol 242, Sodium 5031.6, Carbohydrate 462.4, Fiber 50.2, Sugar 18.8, Protein 146.2
MEXICAN BREAKFAST WRAPS
Have breakfast ready in just 20 minutes! Filled with scrambled eggs, cheese and tomato, these tasty wraps make a great Mexican breakfast or brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
- In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
- Meanwhile, heat tortillas as directed on package.
- To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g
MEXICAN EGG ROLLS
These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.
Provided by STEPHANIEJO
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
- Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
- Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
- Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 19 g, Cholesterol 42.3 mg, Fat 17.2 g, Fiber 0.6 g, Protein 12.5 g, SaturatedFat 6 g, Sodium 571.3 mg, Sugar 0.7 g
MEXICAN EGG SCRAMBLE
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
- Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
- Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
MEXICAN EGG ROLL
Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Lunch, Snack
Time 15m
Number Of Ingredients 4
Steps:
- Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
- Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold - you can keep it for 2 days in the fridge.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
MEXICAN EGG WRAP - VOLUMETRICS
Make and share this Mexican Egg Wrap - Volumetrics recipe from Food.com.
Provided by MissyCakes
Categories Breakfast
Time 25m
Yield 4 Wraps, 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
- Saute the Canadian bacon for three of four minutes, until it is browned.
- Add the zucchini, mushrooms and pepper, and saute for two minutes.
- In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
- Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
- Divide the egg mixture among the tortillas and top with salsa and cheese.
Nutrition Facts : Calories 383.5, Fat 14, SaturatedFat 4.8, Cholesterol 227.1, Sodium 1071.6, Carbohydrate 42.2, Fiber 3.5, Sugar 4.9, Protein 21.5
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