Breakfast Tortilla Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

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.

Steps:

• Milton's method
• Wash and boil the sliced potatoes in salted water for about four minutes until they are slightly softened but still firm. Drain them and set aside.
• In a medium-sized, non-stick, ovenproof frying pan (no plastic handle!) heat a little oil, and fry the bacon and sausages over medium-high heat for about six or seven minutes, stirring occasionally, until the ingredients begin to turn crispy and take on a golden brown color.
• Add the mushrooms, along with the potatoes, stirring them in carefully so that the potatoes don't break up. Fry for another four minutes or so, until the potatoes start to golden.
• Add the onion, fry for a couple more minutes and then add the sweet pepper, sweet paprika and thyme leaves. Season to taste with salt and pepper. Let everything cook for another two minutes, stirring to prevent burning.
• Make sure the ingredients are evenly distributed, then reduce the heat to low-medium and pour in the eggs, tilting the pan and moving the ingredients around gently with a wooden spoon so the egg mixture reaches all corners of the pan. Leave it to cook gently for about six minutes or until the egg in contact with the base of the pan has set (you should then be able lift the tortilla away from the sides of the pan and slide it around).
• Put the pan in a pre-heated broiler for five minutes until the egg on top has set.
• Cut in half and serve with buttered toast and condiments of your choice; I like to have a couple of pickled chilis with this.

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.

Steps:

• -Preheat oven to 375.
• -Treat sheet pan with nonstick cooking spray.
• -Microwave tortillas for 20 seconds each (ovens vary).
• -Put fillings in the middle; any order you choose.
• -Roll up egg roll-style.
• -Put seam-side down on sheet pan.
• -Bake for 15 minutes.
• -Let rest for 2 minutes.
• -Eat whole, or cut in half and enjoy.

Steps:

• Mix together ham and onion, place about 1/3 cup of mixture in the center of each tortilla.
• Sprinkle with cheese.
• Roll and place seam side down in a greased 13x9-inch baking pan.
• In another bowl, mix flour, milk, eggs and salt until smooth.
• Pour over top of the tortillas and cover and refrigerate overnight.
• Take casserole out of fridge 30 minutes BEFORE baking at 350 degrees for 25 minutes.
• Uncover and bake another 10 minutes.
• Sprinkle with remaining cheese and return to oven until melted.
• Let stand for 10 minutes before serving.

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.

Steps:

• Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
• Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.