CRUNCHY BREAKFAST WRAP
This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.
Provided by Tieghan Gerard
Categories Breakfast
Time 30m
Yield 3
Number Of Ingredients 11
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.
Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g
CRISPY A.M. WRAPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 wraps
Number Of Ingredients 11
Steps:
- Cook the tater tot rounds according to the package instructions. Set aside.
- Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
- Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
- To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.
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 CRUNCHY WRAP
Make and share this Breakfast Crunchy Wrap recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 35m
Yield 4 wraps
Number Of Ingredients 12
Steps:
- Preheat oven to broil with a rack 2-3 inches from heat source.
- Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
- Place tortillas on baking sheet and set aside.
- To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
- Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
- Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
- Add taco seasoning and stir to coat.
- Divide mixture among tortillas.
- Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
- When foaming subsides, add eggs and season with salt and pepper.
- Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
- Divide eggs among tortillas, along with half of cheddar cheese.
- Top each tortilla with one tostada.
- Fold tortilla up and around the tostada shell, securing with toothpicks.
- Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
- Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
- Serve warm, topped with hot sauce and sour cream on the side.
Nutrition Facts : Calories 1169, Fat 76, SaturatedFat 27.7, Cholesterol 285.4, Sodium 2673.6, Carbohydrate 78.4, Fiber 6, Sugar 5.8, Protein 44.5
CRUNCHY BREAKFAST QUESO WRAPS
Steps:
- Heat oven to 400ºF.
- Place baking sheet in oven while preheating oven. Meanwhile, whisk eggs and milk until blended; pour into nonstick skillet. Cook over medium-low heat 5 min. or until eggs are set, stirring occasionally. Remove from heat.
- Microwave VELVEETA and tomatoes in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Spoon VELVEETA sauce onto centers of tortillas; top with hash browns, eggs and bacon.
- Fold over edge of each tortilla to completely enclose ingredients in center, pleating edge of tortilla as necessary. Brush oil evenly onto both sides of tortilla wraps.
- Remove baking sheet from oven. Place wraps, seam sides down, on hot baking sheet.
- Bake 20 min. or until wraps are crisp and golden brown, turning after 10 min.
Nutrition Facts : Calories 510, Fat 29 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
FAST BREAKFAST WRAPS
The great thing about making wraps is the unbelieveable amount of variations that can be done with them...You are only limited by your imagination! Here's a basic 'breakfast' wrap, but it's only a 'starting point'...Add stuff in, take stuff out, whatever floats your boat! I especially like that I can lower the fat and sodium content using egg substitute, 50% lowfat cheese and low sodium salsa!
Provided by CookinwithGas
Categories Breakfast
Time 14m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over med-high heat.
- Combine the eggs, egg substitute, milk, salt (optional) and pepper, beating well.
- Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min).
- Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min).
- Add in the cheddar cheese and stir; remove from the heat.
- While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed.
- Wrap the tortillas (or lavash bread) in a clean kitchen towel and zap in the microwave on high for 1 min (to warm).
- Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one.
- Top each of the portions with 2 tbsp of the warmed salsa.
- Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely.
- Serve immediately.
Nutrition Facts : Calories 481.5, Fat 16, SaturatedFat 4.3, Cholesterol 110.1, Sodium 1126.3, Carbohydrate 61.5, Fiber 4.1, Sugar 3.8, Protein 21.6
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