EGG FLORENTINE BREAKFAST SANDWICH
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
- In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.
Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 5 g
TORTILLA BREAKFAST WRAP
Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
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.
FLORENTINE BREAKFAST WRAPS
In order with eating healthier I developed this recipe to include a good source of vegetables and protein to start the day off right. I am posting it with gluten free options. Serve this with a side of fruit for a great start to any day. The recipe was designed for 2 but can be easily adjusted to serve more.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon until crisp in a heavy skillet. Remove bacon and wipe out skillet with a paper towel. Add in the sliced mushrooms and saute until nicely browned. Add in chopped onion and jalapeno pepper.
- Beat the eggs with the yogurt and pour over cooked vegetables. Using a spatula push the uncooked portions of the egg to the center of the pan. Cook until eggs are set. Season to taste with salt and pepper.
- Microwave the wraps for 10 to 15 seconds. Divide the egg mixture between the wraps, top with crisped bacon and spinach leaves. Wrap burrito style, secure with a toothpick and serve.
Nutrition Facts : Calories 264.5, Fat 13, SaturatedFat 4, Cholesterol 287.8, Sodium 496.6, Carbohydrate 19.9, Fiber 2.1, Sugar 2.6, Protein 16.7
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 WRAPS
I am not a morning person. So anything that makes my mornings a bit easier I am all for it. My children love these wraps because they can pop them in the microwave and eat on the way to school. Sometimes I double this recipe.
Provided by bmcnichol
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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