Tasty Tortilla Breakfast Sandwich Recipes

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:

• 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 oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C).
• In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
• Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
• In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
• Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
• Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
• On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
• Enjoy!

Steps:

• -Preheat oven to 375.
• -Treat sheet pan with nonstick cooking spray.
• -Microwave tortillas for 20 seconds each (ovens vary).
• -Put fillings in the middle; any order you choose.
• -Roll up egg roll-style.
• -Put seam-side down on sheet pan.
• -Bake for 15 minutes.
• -Let rest for 2 minutes.
• -Eat whole, or cut in half and enjoy.