What I like most about breakfast wraps is their versatility. The combinations are endless! The recipe video here shows the type of egg wrap we usually serve: a warm tortilla filled with scrambled eggs, cheddar cheese, sautéed onions, and diced tomatoes. But you can add anything to an egg wrap, really. I personally love hot peppers and mushrooms in mine. Oh, and bacon! Yummm 😊
Our egg wrap is usually a crowd pleaser – especially with salsa and guacamole!
Novel Bed & Breakfast’s Breakfast Egg Wrap
Makes one wrap
INGREDIENTS
2 Eggs
1-2 tsp Heavy Cream
1 TBSP Tomatoes, Diced
½ Small Onion, Diced
1 TBSP and 1 tsp Butter
1/8 – 1/4 cup Cheddar Cheese (depends how much you like cheese!)
Salt & Pepper to taste
One 6 inch Tortilla
INSTRUCTIONS
- Heat a medium sized pan to medium-high heat. Add 1 TBSP of butter. Once melted, add diced onions. Let cook until browned and lightly caramelized. Remove onions and set aside. (NOTE: this step may be done ahead, up to the night before. If made ahead, store in the fridge. Heat up in a frying pan before using)
- Start preheating oven to 350 degrees Celsius
- Heat a small frying pan on low-medium heat
- In a small bowl, whisk together the eggs, heavy cream, salt and pepper
- Add about 1 tsp of butter to the heated pan. Once melted, pour in egg mixture. Scramble the eggs as they cook
- When the eggs are just cooked, add the diced tomato. Let cook for an extra 30 seconds before removing from heat
- Place the tortilla on a lined baking pan. Add most of the cheese (set aside about a TBSP), sautéed onions, and egg mixture to the middle of the tortilla. Fold the tortilla closed. Turn the filled tortilla over and sprinkle the rest of the cheese on top
- Put the pan in the heated oven for approximately 5 minutes, until cheese is melted
- Remove pan from the oven. Place egg wrap on a plate and cut diagonally. Enjoy with salsa or guacamole!
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