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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A quick on-the-go breakfast with milk and juice. The eggs are cooked flat to avoid the mess of scrambled eggs. They’re pretty filling at one per child, 2 per adult. Younger children (mine were older when I first made these) could probably do well on 1/2 a rollup with no waste depending on their appetite. If cooking for dinner I’ll serve with a small side of cooked tomato slices to add a great “tangy” taste to the meal and maybe a few hash brown potatoes or a nice bowl of black bean soup. (We often had the soup and rollup for a late lunch, hence the name.) Substitute butter/olive oil combination for the bacon fat if you prefer. We use the bacon fat for taste and to avoid wasting the butter and olive oil when possible. The recipe lends itself to a bit of versatility. We’ve used leftover cheeses from taco night, leftover diced green chilis instead of asparagus, cooked breakfast sausage instead of bacon. On another occasion I remember having some diced tomatoes left over. I sauted them briefly with the crumbled bacon in a little bacon fat and added them to the roll-up. Add herbs and seasonings as desired to suit your family’s taste. I’ve never tried it but I imagine these could IQF for a quick microwave heat-up in the mornings for those who OAMC. It's nothing fancy and was more a way to use up little bits of veggies and cheese left over from this or that. Hope you all enjoy playing with different combinations for different meals. Ingredients:
6 flour tortillas, 7 inch size, room temperature and soft enough to be able to roll |
6 large eggs, room temperature |
1/8 cup water |
salt and pepper, to taste |
1 cup shredded cheddar cheese (cheeses left over from taco dinner night work great.) |
6 slices crisp-cooked bacon, crumbled, fat reserved |
1 cup cooked asparagus (leftovers tips and tender stems from dinner works!) |
1 green onion, finely sliced (optional) |
Directions:
1. Cook bacon until crisp, reserving fat/drippings. Remove to absorbent toweling. Crumble bacon when cooled enough to handle.
2. Combine crumbled bacon, asparagus and green onion (optional) in a small bowl.
3. In medium bowl (or blender if you prefer) whisk eggs and water, salt and pepper to taste. (A blender will make it easier to pour.).
4. Set out a plate for “stacking”. This will go fast.
5. In a small 7” non-stick (egg) skillet over medium-medium high heat, melt about 1 tablespoon of the reserved bacon fat. When hot pour in enough egg to just cover the bottom of the skillet. Rotate and lift as you would for an omelet, allowing uncooked egg to run underneath.
6. Just as the bottom sets flip the egg all in one piece (with a spatula if you’re not feeling adventurous) in the pan and cook the top side. Work carefully and quickly so as not to brown or overcook the eggs. *Note – a little bacon fat, butter or oil on the spatula helps it slide under the egg easily.
7. Place one tortilla on the plate. Slide cooked egg onto the top of the tortilla.
8. Repeat steps 4 and 5, stacking as you go, until all six tortillas and egg have been used.
9. Place a portion of the cheese on the top of the egg/tortilla. Top that with bacon mixture. Roll. Place seam side down in an 8”x8” ovenproof baking dish. Repeat until all wraps are filled and rolled. Place in a warm oven until ready to serve.
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