Breakfast Wrap
A delightful and convenient morning option featuring fluffy eggs, melted cheese, and crispy hash browns. Perfect for busy mornings or a leisurely brunch.
Ingredients
Main Ingredients
- 1 large flour tortilla (10–12 inch)
- 2 large eggs
- ¼ cup shredded cheddar (or 1–2 slices American) Use your favorite cheese.
- 1 patty hash brown patty (or ~1 cup shredded hash browns)
- 1 tbsp butter or oil (divided)
- Salt To taste.
- Black pepper To taste.
- Optional add-ons: Hot sauce or salsa, Ketchup, Green onions, Spinach, Bacon/sausage Customize as desired.
Instructions
Cooking the Hash Browns
- Heat a skillet over medium with a little oil. Cook the hash brown patty until crisp and hot (usually 3–5 minutes per side), then set aside. If using shredded hash browns, press into a thin patty and cook 4–6 minutes per side.
Scrambling the Eggs
- Whisk eggs with a pinch of salt and black pepper. Add butter to the skillet over medium-low heat, then scramble the eggs until just set (soft = best), about 2–3 minutes.
Warming the Tortilla
- Warm the tortilla in a dry pan or microwave for 10–15 seconds to make it fold easily.
Assembling the Wrap
- Lay the warmed tortilla flat. Add the scrambled eggs in the center, top with cheese, then place the hash brown on top or break it into chunks. Add hot sauce or salsa if using.
Finishing the Wrap
- Fold the sides of the tortilla inward and roll tightly. Toast seam-side down in the skillet for 1–2 minutes per side until golden and the cheese melts.
Notes
Serve immediately while warm. Pair with fresh fruit or breakfast potatoes. Slicing the wrap in half showcases the vibrant filling, and offering toppings allows for customization.