Mornings can be rough at my house. I am not a morning person by any means, and breakfast can be hard for me to get together.

Scrambled egg wraps are great because they take 5 minutes and can be customized for the breakfast eater. This version is my husband’s favorite. He likes spicy first thing in the morning, so I use Pepper Jack for him and top with spicy salsa. He also adds a generous amount of hot sauce too. My kids like theirs with cheese and if I really have it together, some bacon. These can be made ahead of time, wrapped tightly in plastic wrap, and frozen. When you need a quick breakfast on the go, microwave for 1 1/2 to 2 minutes, or until hot.

Salsa Scrambled Egg Wraps
By Bree

Ingredients:

4 tablespoons butter
Salt and pepper to taste
4 taco size tortillas, warmed
1 cup Pepper Jack cheese, shredded
1 cup salsa
1 avocado, diced
Chopped cilantro (optional)

Directions:

Heat skillet over medium heat. Melt butter. Whisk eggs with salt and pepper. Pour into pan. As eggs begin to set, move around in pan. Continue to cook until eggs are no longer liquid.

Divide eggs evenly among 4 tortillas. Sprinkle with cheese, salsa, avocado and cilantro. Serve immediately.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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