Egg Tortilla Breakfast Wraps
Fluffy scrambled eggs wrapped in warm tortillas with melted cheese and optional fillings. Perfect for a quick, hearty breakfast or meal prep on busy mornings.
Equipment
- 1 skillet for cooking eggs and warming tortillas
- 1 bowl
- 1 whisk
Ingredients
- 6 large eggs
- 1/4 cup milk optional, for fluffier eggs
- Salt and freshly ground black pepper to taste
- 4 tortillas flour or corn
- 1/4 cup shredded cheese cheddar, Monterey Jack, or preferred
- 1 to 2 tablespoons butter or oil for cooking
- Optional add-ins: diced bell peppers onions, spinach, cooked bacon or sausage, salsa, avocado
Instructions
- Whisk together eggs, milk if using, salt, and pepper until slightly frothy.
- Heat butter or oil in a skillet over medium heat and cook eggs gently, stirring occasionally, until soft and creamy. Remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and flexible.
- Divide scrambled eggs evenly among tortillas and sprinkle with shredded cheese and any optional add-ins.
- Fold or roll tortillas to enclose filling and serve warm with salsa, avocado, or hot sauce.
Notes
- Use melty cheeses like Monterey Jack for best flavor.
- Sauté optional veggies for extra nutrition.
- Prepare eggs ahead for quick morning assembly.
- Serve with fresh fruit or breakfast potatoes for a complete meal.