BREAKFAST TORTILLAS
This recipe is called 'Breakfast Tortillas' but we eat them at dinner time. I put them together in the morning and refrigerate all day. I really like the combinations of flavors in this dish. (Prep time includes fridge time.)
Provided by Anissa
Categories One Dish Meal
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
TORTILLA BREAKFAST WRAP
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
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.
TORTILLA BREAKFAST BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
BREAKFAST WRAPS
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
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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 QUESADILLAS
Fluffy eggs and a crispy tortilla make this speedy recipe from Jennifer Evans of Oceanside, California, great for breakfast or brunch. The mild cheese, onions and bacon offer the perfect mix of flavors.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 401 calories, Fat 22g fat (9g saturated fat), Cholesterol 357mg cholesterol, Sodium 728mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
HAM AND CHEESE BREAKFAST TORTILLAS
This is great for a special brunch or even a quick and easy dinner. Other breakfast meats can be used, but the deli ham is the easiest since it is already fully cooked.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 627 calories, Carbohydrate 42 g, Cholesterol 601.3 mg, Fat 34.3 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 13.7 g, Sodium 1320.8 mg, Sugar 4.8 g
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.
- Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)
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