Breakfastwraps Recipes

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:

• In a bowl, whisk the eggs, milk and pepper.
• In a large skillet, heat oil.
• Add egg mixture and 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 and roll up.
• Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
• To use frozen wraps: Thaw in the refrigerator overnight.
• Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
• Microwave on high for 30-60 seconds or until heated through.
• Serve immediately.

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:

• Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
• Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
• In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
• For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
• Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Steps:

• Turn on the oven to the lowest setting possible and allow to warm up.
• Turn on the grill to a medium heat, and place your sausage underneath, turning every 5 minutes or so. When it has an even brown coat, slice it in half. There should be no pink sections - if there are, return it to the grill for another 2 minutes. Next, turn the grill heat to the lowest setting possible without it being off.
• Whilst the sausages are cooking, put a frying pan onto a high heat and add a small knob of butter. Once this is sizzling, add the two rashers of bacon. Wait for 2 minute, then flip the rashers over - it should be nice and crispy. Wait for another 2 minutes, then take the bacon out and put it under the grill next to the sausage.
• Crack an egg into a cup. Take a fork, and gently whisk it up until the yolk has dispersed into the egg white. Heat up the frying pan before to a high heat, then tip the egg into the middle and like an omelette, push it to one side. After 30 seconds turn the egg over and turn the heat off.
• Put the tortilla wraps in the oven, and wait for 30 seconds. They should be warm to the touch. Place these onto a plate. Take your choice of sauce, then squeeze the bottle down the middle of the tortilla and spread gently with a knife.
• Begin to arrange the food on the wrap. Put the egg on first, followed by the bacon, the cheese, and then the sausage. Fold up the bottom section of the wrap, and then roll from the top. Place faced down onto the plate to prevent the wrap from falling apart.
• Serve, and enjoy! For a little extra excitement, try adding a potato rosti or a couple of slices of tomato.

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.

Steps:

• In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
• In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
• In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
• Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
• While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
• To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
• To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
• NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
• Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
• To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
• Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
• Enjoy!

Steps:

• Heat frying pan, and coat with cooking spray or oil.
• Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted.
• Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
• Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
• Serve alone or with hashbrowns or rice.

Steps:

• In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
• Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
• Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
• Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.