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Breakfast Rolls Up - A Simple, Satisfying Morning Wrap

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk (or water for lighter eggs)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or olive oil
  • 4 large flour tortillas (8–10 inches), warmed
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 1 cup cooked breakfast meat, chopped (bacon, sausage, or ham) — optional
  • 1 cup vegetables, finely chopped (bell pepper, onion, spinach, mushrooms, or tomatoes)
  • 2 tablespoons fresh herbs, chopped (chives, cilantro, or parsley) — optional
  • Hot sauce or salsa — optional
  • Sour cream or Greek yogurt — optional, for serving

Method
 

  1. Prep your fillings. Cook bacon or sausage until browned and crisp, then drain on paper towels. If using ham, dice it. Chop your vegetables into small pieces so they cook quickly and roll well.
  2. Sauté the vegetables. Heat a large nonstick skillet over medium heat with a little oil or butter. Add onions and bell peppers first; cook 3–4 minutes until soft. Add mushrooms or spinach and cook another 1–2 minutes. Season lightly with salt and pepper. Transfer veggies to a bowl.
  3. Whisk the eggs. In a bowl, whisk eggs with milk, 1/2 teaspoon salt, and black pepper until well combined and slightly frothy. The milk makes the eggs soft and fluffy.
  4. Scramble the eggs. Add a bit more butter or oil to the same skillet over medium-low heat. Pour in the eggs. Gently push the curds from the edges toward the center as they set. Cook until just set and still glossy, about 3–4 minutes. Don’t overcook—they’ll firm up more in the wrap.
  5. Warm the tortillas. Briefly heat tortillas in a dry skillet or the microwave for 10–15 seconds until pliable. Warm tortillas roll better and won’t crack.
  6. Assemble. Lay out a tortilla. Sprinkle 1/4 cup cheese in a line down the center. Add a quarter of the eggs, some sautéed veggies, and meat if using. Top with fresh herbs and a dash of hot sauce or spoon of salsa, if you like.
  7. Roll it up. Fold the sides inward over the filling, then roll from the bottom up, keeping it tight to form a neat wrap. Repeat with remaining tortillas and fillings.
  8. Toast and seal. Place the wraps seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until golden and the cheese is melted. This step helps the wrap hold together and adds a nice crisp.
  9. Serve. Slice in half if desired. Serve warm with salsa, hot sauce, or a dollop of sour cream or Greek yogurt.