\nElevate your breakfast or brunch game with this creamy, cheesy, and nutritious wrap! A perfect combination of scrambled eggs, wilted spinach, and melted cheese wrapped in a crispy tortilla.<\/p>\n
Eggs are a staple breakfast ingredient, and when wrapped in a warm, fluffy tortilla, they become a truly satisfying meal. Whether you’re looking for a quick and easy morning option or a more indulgent brunch treat, egg tortillas have got you covered. In this article, we’ll be sharing 18 delicious recipes that combine scrambled eggs with a variety of fillings, from classic combinations like cheese and bacon to international flavors like Greek feta and Southwestern black beans.<\/p>\n
From breakfast wraps to burritos and beyond, these egg tortilla recipes are sure to inspire your morning routine. So why wait? Let’s get cracking (pun intended!) and explore the world of fluffy egg tortillas together!<\/p>\n
\nElevate your breakfast or brunch game with this creamy, cheesy, and nutritious wrap! A perfect combination of scrambled eggs, wilted spinach, and melted cheese wrapped in a crispy tortilla.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Crack the egg into a bowl and whisk lightly. Add a pinch of salt and pepper. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together the eggs and a pinch of salt until well-beaten. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Crack the eggs into a bowl and whisk until smooth. Set aside. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. In a bowl, whisk the egg and season with salt and pepper. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Crack eggs into a bowl and whisk until smooth. Season with salt and pepper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/p>\n – 4 large eggs Instructions:<\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Serve hot and enjoy!<\/p>\n A flavorful and spicy twist on the classic tortilla, this recipe combines the richness of chorizo with the creaminess of eggs.<\/p>\n Ingredients:<\/p>\n – 4 large eggs Instructions:<\/p>\n 1. Crack the eggs into a bowl and whisk until smooth. Set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pesto Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound sausage (such as chorizo or breakfast sausage), casings removed Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n A twist on traditional tortilla hash, this sweet potato and egg version adds a delightful depth of flavor and sweetness.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6-8 corn tortillas Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large flour tortilla Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cooking Time:<\/strong> Approximately 6-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together eggs and a pinch of salt. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together eggs and a pinch of salt. Cook in a non-stick skillet over medium heat until scrambled. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Start your day off right with these 18 fluffy egg tortilla recipes! From classic combos like cheesy spinach and bacon to international twists like Greek feta and southwestern black beans, there’s something for everyone. Whether you’re in the mood for a breakfast burrito, tacos, or quesadilla, these recipes are sure to satisfy your morning cravings. With ingredients ranging from scrambled eggs to roasted red peppers, these tortillas are the perfect way to add some excitement to your morning routine.<\/p>\n","protected":false},"excerpt":{"rendered":" Eggs are a staple breakfast ingredient, and when wrapped in a warm, fluffy tortilla, they become a truly satisfying meal. Whether you’re looking for a quick and easy morning option or a more indulgent brunch treat, egg tortillas have got you covered. In this article, we’ll be sharing 18 delicious recipes that combine scrambled eggs … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":24565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-24615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/24615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=24615"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/24615\/revisions"}],"predecessor-version":[{"id":24616,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/24615\/revisions\/24616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/24565"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=24615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=24615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=24615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup fresh spinach leaves
\n– 1 tablespoon butter
\n– 1\/4 cup shredded cheddar cheese
\n– 1\/4 cup shredded mozzarella cheese
\n– Salt and pepper to taste
\n– 1 large flour tortilla<\/p>\n
\n2. Heat the butter in a non-stick skillet over medium heat. Pour in the eggs and scramble until cooked through, about 3-4 minutes.
\n3. Add the fresh spinach leaves to the skillet and cook until wilted, about 1 minute.
\n4. In a separate pan or griddle, warm the tortilla over low heat for about 30 seconds on each side.
\n5. Assemble the wrap by spreading the scrambled eggs and spinach mixture onto one half of the tortilla, then sprinkle with shredded cheese.
\n6. Fold the other half of the tortilla to enclose the filling.<\/p>\nBacon and Egg Breakfast Tortilla Roll-Up<\/h2>\n
\nStart your day with a delicious twist on traditional breakfast fare – crispy bacon, fluffy eggs, and melted cheese wrapped in a warm tortilla. This satisfying breakfast roll-up is perfect for busy mornings or a quick brunch.<\/p>\n
\n– 6 slices of cooked bacon, crumbled
\n– 1 cup shredded cheddar cheese
\n– 2 large flour tortillas
\n– Salt and pepper to taste<\/p>\n
\n2. Heat a non-stick skillet over medium-high heat. Pour in the eggs and scramble until cooked through, breaking them up into small pieces as they set.
\n3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n4. Assemble the roll-ups by spreading a quarter of the scrambled eggs onto each tortilla, followed by a few pieces of crumbled bacon and some shredded cheese.
\n5. Roll up the tortillas tightly and serve warm.<\/p>\nAvocado and Scrambled Egg Tortilla<\/h2>\n
\nA delicious breakfast or brunch option that combines the creaminess of avocado with the richness of scrambled eggs, all wrapped up in a crispy tortilla.<\/p>\n
\n– 1 ripe avocado, diced
\n– 1 small onion, finely chopped
\n– Salt and pepper to taste
\n– 2 tablespoons butter or non-stick cooking spray
\n– 4-6 corn tortillas<\/p>\n
\n2. Heat a non-stick skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
\n3. Pour in the whisked eggs and scramble until cooked through. Season with salt and pepper to taste.
\n4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble the tortillas by spreading scrambled eggs down the center, followed by diced avocado on top.
\n6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up to form a neat package.<\/p>\nSouthwestern Egg and Black Bean Tortilla<\/h2>\n
\nA flavorful and filling breakfast or brunch option that combines the richness of eggs with the spiciness of black beans, all wrapped up in a crispy tortilla.<\/p>\n
\n– 1\/4 cup cooked black beans
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 1 clove garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 1 large flour tortilla
\n– Shredded cheese (optional)
\n– Salsa and sour cream (optional)<\/p>\n
\n2. In the skillet, cook the diced onion and minced garlic until translucent.
\n3. Crack in the eggs and scramble them until cooked through.
\n4. Add the cooked black beans, cumin, salt, and pepper to the eggs and stir to combine.
\n5. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
\n6. Assemble the tortilla by spreading the egg mixture down the center, leaving a small border at the top and bottom.
\n7. Fold the bottom half up over the filling, then fold in the sides and roll the tortilla into a tight cylinder.<\/p>\nGreek-Style Egg and Feta Tortilla<\/h2>\n
\nExperience the classic Greek flavors of feta cheese, eggs, and spinach wrapped in a crispy tortilla. This simple yet flavorful recipe is perfect for a quick breakfast or snack.<\/p>\n
\n– 1\/4 cup crumbled feta cheese
\n– 1 tablespoon olive oil
\n– 2 cups fresh spinach leaves
\n– 1 small onion, finely chopped
\n– 1 tortilla (flour or corn)
\n– Salt and pepper to taste
\n– Optional: 1-2 cloves garlic, minced<\/p>\n
\n2. Heat the olive oil in a non-stick skillet over medium heat.
\n3. Add the chopped onion and cook until translucent, about 2 minutes.
\n4. Pour in the whisked eggs and cook until almost set, about 3-4 minutes.
\n5. Sprinkle feta cheese, spinach leaves, and garlic (if using) over the eggs.
\n6. Fold the tortilla in half to cover the filling and cook for an additional minute.
\n7. Flip the tortilla and cook for another minute, until crispy and golden.<\/p>\nMushroom and Swiss Egg Tortilla Fold<\/h2>\n
\nA twist on traditional breakfast fare, this recipe combines saut\u00e9ed mushrooms with melted Swiss cheese and scrambled eggs, all wrapped up in a crispy tortilla fold.<\/p>\n
\n– 1\/4 cup chopped fresh mushrooms (button or cremini)
\n– 2 tablespoons butter
\n– 1 tablespoon all-purpose flour
\n– 1\/2 cup grated Swiss cheese
\n– Salt and pepper to taste
\n– 1 large flour tortilla
\n– Fresh chives or parsley for garnish<\/p>\n
\n2. In a small skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 3-4 minutes.
\n3. In a separate bowl, whisk eggs and add flour. Cook in a non-stick skillet over low-medium heat, stirring constantly, until scrambled.
\n4. In a separate pan, melt Swiss cheese over medium heat until melted and bubbly.
\n5. To assemble the tortilla fold, place the cooked mushrooms on one half of the tortilla, followed by the scrambled eggs, then melted Swiss cheese.
\n6. Fold the other half of the tortilla over the filling to form a triangle.
\n7. Serve warm, garnished with fresh chives or parsley.<\/p>\nTomato Basil Egg Tortilla Scramble<\/h2>\n
\nElevate your breakfast game with this flavorful scramble that combines the freshness of basil, the richness of eggs, and the tanginess of tomatoes. This recipe is perfect for a quick morning meal or brunch.<\/p>\n
\n– 1\/2 cup diced fresh tomatoes (or 1\/4 cup canned)
\n– 1 tablespoon chopped fresh basil
\n– 1 small onion, finely chopped
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 4-6 corn tortillas<\/p>\n
\n2. Heat the olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
\n3. Pour in the eggs and scramble until almost set, breaking up any large curds.
\n4. Stir in diced tomatoes and chopped basil. Cook for an additional 1-2 minutes or until eggs are fully cooked.
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n6. Assemble the scramble by placing a portion of the egg mixture onto a warmed tortilla and folding into a quarter.
\n7. Serve immediately, garnished with additional basil if desired.<\/p>\nHam and Cheese Egg Tortilla Pocket<\/h2>\n
\nSavor a satisfying breakfast or snack with this tasty and easy-to-make recipe. Crunchy tortillas filled with scrambled eggs, melted cheese, and savory ham make for a delightful treat.<\/p>\n
\n– 2 tablespoons butter
\n– 1\/2 cup diced cooked ham
\n– 1\/2 cup shredded cheddar cheese
\n– 4 large flour tortillas
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, whisk together eggs and butter until well combined. Scramble in the diced ham.
\n3. Place a tortilla on the skillet, cooking for 30 seconds on each side, until slightly softened.
\n4. Spoon about 1\/4 cup of the egg mixture onto half of the tortilla, leaving a small border.
\n5. Sprinkle shredded cheese over the eggs.
\n6. Fold the tortilla in half to enclose the filling.
\n7. Cook for an additional 30 seconds to melt the cheese and warm through.
\n8. Repeat with remaining ingredients.<\/p>\nSpicy Chorizo and Egg Tortilla<\/h2>\n
\nSpicy Chorizo and Egg Tortilla Recipe<\/p>\n
\n– 1\/2 cup diced chorizo
\n– 1 small onion, finely chopped
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– 4 tortillas
\n– Shredded cheese (optional)<\/p>\n
\n2. Heat the diced chorizo in a pan over medium heat until browned, about 3-4 minutes. Remove from heat and set aside.
\n3. In the same pan, add the chopped onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for an additional minute.
\n4. Pour the whisked eggs into the pan and scramble until cooked through, breaking up any large curds.
\n5. Stir in the cooked chorizo, salt, and pepper to taste.
\n6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n7. Assemble the tortillas by spooning the egg mixture onto one half of each tortilla, then topping with shredded cheese (if using). Fold the tortillas in half to enclose.<\/p>\nVeggie-Packed Egg Tortilla Burrito<\/h2>\n
\nThis burrito recipe combines the flavors of scrambled eggs, saut\u00e9ed veggies, and creamy avocado to create a satisfying breakfast or brunch option. Perfect for meal prep or a quick weeknight dinner!<\/p>\n
\n– 1\/2 cup mixed bell peppers (any color)
\n– 1\/2 cup chopped mushrooms
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– 4 whole wheat tortillas
\n– Salt and pepper to taste
\n– Optional: shredded cheese, salsa, cilantro<\/p>\n
\n2. In a large bowl, whisk together eggs and season with salt and pepper.
\n3. Heat one tablespoon olive oil in a non-stick skillet over medium-high heat. Add the mixed bell peppers, mushrooms, and onion; cook until tender.
\n4. Pour the whisked eggs into the skillet and scramble until cooked through.
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n6. Assemble burritos by filling with scrambled eggs, saut\u00e9ed veggies, and optional cheese\/salsa\/cilantro.<\/p>\nPesto and Egg Tortilla Pinwheels<\/h2>\n
\nElevate your snack game with these flavorful pinwheels, perfect for breakfast, lunch, or a quick pick-me-up. A creamy pesto spread, scrambled eggs, and crispy tortilla come together in harmony.<\/p>\n
\n– 2 large eggs
\n– 4-6 whole wheat tortillas
\n– 1\/4 cup shredded mozzarella cheese (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Scramble the eggs in a bowl and set aside.
\n3. Spread about 2 tablespoons of pesto on each tortilla, leaving a 1-inch border around the edges.
\n4. Place scrambled eggs on one half of each tortilla, then sprinkle with mozzarella cheese (if using).
\n5. Fold the other half of the tortilla over the filling to form a triangle or pinwheel shape.
\n6. Bake for 10-12 minutes, or until the tortillas are crispy and golden brown.<\/p>\nSausage and Egg Tortilla Breakfast Tacos<\/h2>\n
\nStart your day off right with these flavorful breakfast tacos filled with juicy sausage and scrambled eggs, wrapped in a crispy tortilla.<\/p>\n
\n– 4 large eggs
\n– 6-8 corn tortillas
\n– Salt and pepper to taste
\n– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro<\/p>\n
\n2. Cook the sausage for 5-7 minutes, breaking it up with a spoon as it cooks, until browned and cooked through.
\n3. Crack in the eggs and scramble them with a fork until set.
\n4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble the tacos by placing a few scrambled eggs on each tortilla, followed by a spoonful of sausage.
\n6. Add any desired toppings and fold the tortilla to enclose.<\/p>\nSweet Potato and Egg Tortilla Hash<\/h2>\n
\nSweet Potato and Egg Tortilla Hash Recipe<\/p>\n
\n– 4 eggs
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1\/2 cup chopped fresh cilantro
\n– Salt and pepper to taste
\n– 6 corn tortillas, cut into quarters<\/p>\n
\n2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
\n3. In a large skillet, cook diced onion over medium heat until translucent. Add garlic and cook for an additional minute.
\n4. Crack eggs into the skillet and scramble. Season with salt and pepper to taste.
\n5. In a large bowl, combine roasted sweet potatoes, scrambled eggs, and chopped cilantro.
\n6. Warm tortilla quarters by wrapping in a damp paper towel and microwaving for 20-30 seconds.
\n7. Assemble hash by placing a spoonful of the sweet potato mixture onto a tortilla quarter, followed by another tortilla quarter on top.<\/p>\nSmoked Salmon and Egg Tortilla Bites<\/h2>\n
\nElevate your brunch game with these bite-sized tortilla treats filled with creamy scrambled eggs, smoked salmon, and a hint of lemon zest. Perfect for a quick and elegant breakfast or snack.<\/p>\n
\n– 4 large eggs
\n– 1\/2 cup smoked salmon, flaked
\n– 1 tablespoon unsalted butter
\n– 1 tablespoon freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh dill, chopped (optional)<\/p>\n
\n2. In a bowl, whisk together eggs and a pinch of salt. Scramble the eggs until they’re just set.
\n3. Place a tortilla in the skillet and sprinkle with a quarter of the scrambled eggs, followed by a few pieces of smoked salmon.
\n4. Fold the tortilla in half to enclose the filling. Cook for 1-2 minutes or until the tortilla is lightly browned and crispy.
\n5. Flip the tortilla and cook for another minute. Repeat with remaining ingredients.
\n6. Serve warm, garnished with chopped fresh dill if desired.<\/p>\nLoaded Egg and Potato Tortilla<\/h2>\n
\nA twist on traditional tortillas, this recipe adds a rich and creamy filling featuring eggs, potatoes, and cheese.<\/p>\n
\n– 2 large eggs
\n– 1 medium-sized potato, peeled and diced
\n– 1\/4 cup grated cheddar cheese
\n– Salt and pepper to taste
\n– Cooking spray or oil<\/p>\n
\n2. In a bowl, whisk together eggs and season with salt and pepper.
\n3. Add diced potato to the bowl and mix well.
\n4. Place the tortilla in the preheated skillet and cook for 30 seconds on each side.
\n5. Pour the egg and potato mixture onto half of the tortilla.
\n6. Sprinkle grated cheese over the top.
\n7. Fold the other half of the tortilla over the filling to create a half-moon shape.
\n8. Cook for an additional 2-3 minutes or until the cheese is melted and the eggs are cooked through.
\n9. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nKale and Goat Cheese Egg Tortilla<\/h2>\n
\nStart your day with a nutritious and flavorful breakfast that combines the earthiness of kale, the creaminess of goat cheese, and the richness of eggs, all wrapped up in a crispy tortilla.<\/p>\n
\n– 1\/4 cup chopped fresh kale leaves
\n– 1 tablespoon olive oil
\n– 1 small onion, thinly sliced
\n– 1\/4 cup crumbled goat cheese
\n– Salt and pepper to taste
\n– 1 whole wheat tortilla<\/p>\n
\n2. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced onion and cook until translucent (3-4 minutes).
\n3. Pour in the egg mixture and scramble the eggs until just set (about 2-3 minutes).
\n4. Add chopped kale leaves to the eggs and stir until wilted.
\n5. Place the tortilla on top of the egg mixture and sprinkle with crumbled goat cheese.
\n6. Fold the tortilla in half to create a half-moon shape and cook for an additional 1-2 minutes, until the cheese is melted and the tortilla is crispy.<\/p>\nEgg Tortilla with Roasted Red Peppers<\/h2>\n
\nEgg Tortilla with Roasted Red Peppers: A Spanish-inspired breakfast or brunch recipe that combines the simplicity of an omelette with the sweetness of roasted red peppers.<\/p>\n
\n– 1\/4 cup chopped fresh parsley
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil
\n– 1 large red bell pepper, seeded and sliced into strips
\n– 1 tablespoon sherry vinegar (optional)<\/p>\n
\n2. Toss the red pepper slices with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until the skin is blistered and charred.
\n3. In a bowl, whisk together eggs and a pinch of salt.
\n4. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
\n5. Pour in the eggs and cook until the edges start to set, about 2-3 minutes.
\n6. Add the roasted red pepper strips on one half of the omelette. Sprinkle with parsley and a pinch of salt.
\n7. Fold the other half of the omelette over the filling.
\n8. Cook for an additional minute or until the eggs are cooked through.
\n9. Serve warm, drizzling with sherry vinegar if desired.<\/p>\nTurkey and Egg Tortilla Breakfast Quesadilla<\/h2>\n
\nStart your day with a delicious twist on the classic breakfast quesadilla! This recipe combines scrambled eggs, crispy turkey bacon, and melted cheese all wrapped up in a warm tortilla.<\/p>\n
\n– 4 slices of turkey bacon, cooked and crumbled
\n– 1 tablespoon butter
\n– 2 large flour tortillas
\n– 2 cups shredded cheddar cheese
\n– Salt and pepper to taste
\n– Optional toppings: salsa, sour cream, avocado<\/p>\n
\n2. Butter one side of each tortilla.
\n3. Place one tortilla, butter-side down, in the skillet.
\n4. Top with scrambled eggs, crumbled turkey bacon, and shredded cheese.
\n5. Fold tortilla in half to enclose filling.
\n6. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted.
\n7. Flip and cook for an additional 1-2 minutes.
\n8. Repeat with remaining ingredients.<\/p>\nSummary<\/h2>\n