This is a great basic recipe for an egg wrap. You can make a single serving every morning or you can make a batch, freeze them, and microwave them when you want on for a quick and easy to go recipe. Whether you are making one or six, the recipe is the same. Here's what you'll need per serving:
- 1 egg
- 1 teaspoon water
- 1 medium flour wrap
- 0.5 ounce of shredded cheese
That's it. The basic recipe. You can add your own flavor. It would be approximately 2 tablespoons of whatever you'd like to add: sauteed onions, peppers, mushrooms, ham, a half of a strip of bacon, thawed frozen spinach (or a few leaves of fresh if you'd prefer), the possibilities are endless! I would caution on adding anything "wet" like salsa. The wrap contents has to be on the dry side otherwise you will have a microwaved soggy mess on your hands when you try to reheat this!
Here's my recipe for batching the freezable microwaveable version, I make 6 at a time so I have them for the entire workweek! (Here we're making pepper-onion egg wraps)
- 6 eggs
- 2 tablespoons water (equals 6 teaspoons)
- 6 medium flour wraps
- 3 ounces of shredded cheese
- 2 cups frozen pepper and onion mixture
Beat the eggs and water together in a large bowl and set aside. Heat a large non-stick frying pan over medium high heat. Add the frozen peppers and onions to the pan. Saute these together until the onions are translucent and the mixture starts to brown.
Add the egg mixture to the pan and move around until completely cooked (basically you are making a scrambled egg mixture). You will want to cook the eggs until they are dry (some people prefer their scrambled eggs a little more moist but since you are going to wrap them up in a tortilla, you want to make sure they are on the dryer side). Once completed remove pan from heat.
Preheat your oven to 350 degrees. Lay out your 6 tortillas and add 0.5 ounce of cheese down the center of each one. Divide the egg mixture and place an equal amount to top of cheese on each tortilla.
Wrap each tortilla closed by folding in the sides in slightly then rolling it up onto itself so it looks like a burrito.
Place each one on a non-stick cookie sheet (I used a silicone baking mat in the picture but would use a non-stick cookie sheet instead. The silicone didn't allow the wrap to brown nicely). Bake approximately 10 minutes until the tortilla starts to turn crispy. Flip each wrap over and bake another 10 minutes. Remove from oven and allow to cool.
To freeze, once they are at room temperature, I like to place them in a single layer in a storage container and put them in my freezer. It's easy to grab one out of the container, wrap it in waxed paper (or place it in a baggie or reusable single serve storage container), and take it with you to microwave at work. Or you can microwave it before you leave the house to have as a quick breakfast to go! To reheat the frozen wrap, place on a microwave safe plate and microwave on high for 30 seconds, flip over and microwave another 30 seconds (cooking times vary).
There you have it. For a prep/cooking time of about a half hour, you can make 6 breakfasts that you can grab and go with you. I usually make this when I am cooking dinner so that the oven is already hot and it is saving time doing two things at once. You can eliminate the baking part if you wanted to serve these to a family right of way. The baking in this recipe is so that when it gets microwaved to reheat, they don't get soggy. Bon Appetite!
Nutrition Facts: Serves 6 The following is per serving:
Calories: 254, Fat: 12g, Cholesterol: 230mg, Sodium: 320mg, Carbohydrates: 21g, Sugar: 0.8g, Protein: 14g
