Southwestern Breakfast Wraps Recipes

SOUTHWEST BREAKFAST WRAP

Steps:

• Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper, cumin, and, if desired, crushed red pepper; cook and stir 3 minutes or until tender.
• Pour in eggs. Cook over medium heat, without stirring, until eggs begin to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked eggs so that uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until eggs are cooked through but still glossy and moist.
• Spoon onto one 8-inch whole wheat flour tortilla. Top with tomato, crumbled bacon, and, if desired, hot pepper sauce and/or snipped fresh cilantro; roll up. If desired, serve with fresh salsa.

SOUTHWEST BREAKFAST WRAPS

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.

BREAKFAST WRAPS

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.