Egg Tortilla Breakfast Wraps
Fluffy scrambled eggs wrapped in warm tortillas with melted cheese and optional veggies or meat, perfect for a quick, satisfying breakfast or meal prep.
Equipment
- 1 mixing bowl for whisking eggs
- 1 skillet for cooking eggs and warming tortillas
- 1 whisk for beating eggs
Ingredients
- 6 large eggs
- ¼ cup milk optional, for fluffier eggs
- Salt and freshly ground black pepper to taste
- 4 flour or corn tortillas
- ¼ cup shredded cheese cheddar, Monterey Jack, or preference
- 1 to 2 tablespoons butter or oil for cooking
- Optional add-ins: diced bell peppers onions, spinach, cooked bacon or sausage, salsa, avocado
Instructions
- Whisk together eggs, milk if using, salt, and pepper in a bowl until slightly frothy.
- Heat butter or oil in a skillet over medium heat, then pour in the egg mixture.
- Cook eggs gently, stirring occasionally, until soft, creamy curds form, then remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and flexible.
- Divide scrambled eggs evenly among tortillas and sprinkle with shredded cheese and optional add-ins.
- Fold or roll tortillas to enclose the filling and serve warm with salsa, avocado, or hot sauce.
Notes
- Use melty cheeses like Monterey Jack for best flavor.
- Sauté veggies beforehand for added texture.
- Make eggs ahead for quick morning assembly.
- Pair with fruit or breakfast potatoes.