Breakfast Tortilla Recipes

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.

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:

• 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.

Steps:

• 1. Preheat oven to 375 degree F. Loosely secure tortillas in foil and bake for 10 - 15 minutes, to soften and make easier to work with. In a medium skillet, brown onions in butter until soft. Add the green chiles, eggs, salt and pepper.Cook over low scrambling eggs until just soft but not completely set.
• 2. Stir in 3/4 cup cheese.
• 3. Spread an equal amount of egg mixture down the center of each tortilla.
• 4. Fold in each side and secure with a toothpick.
• 5. Place into a greased 9 x 13 baking dish.
• 6. Top with remaining cheese and bake for 15 - 20 minutes or until cheese is melted and golden.
• 7. Remove form oven and serve with your favorite condiments. I used tomato, green onion, sour cream and salsa.. My son ate 3...I think he liked them...will heat the other 2 for breakfast...Enjoy!

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.

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.