Breakfast Tortilla Roll

Heather
The Cook
8 Servings
6 Ingredients
0 Comments
These quick, delicious breakfast tortilla rolls are easy to grab instead of reaching for more processed foods.
8 Servings
6 Ingredients
0 Comments

Ingredients

  • 8 individual Egg
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 8 individual Corn Tortillas
  • 8 individual Cheddar Cheese, Sharp, 2%, Sliced
  • 2 teaspoons Sriracha Sauce

Containers

Supplies

  • Cooking Sprays
  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray 2 skillets with nonstick spray
  2. Heat one over medium low heat.
  3. Crack eggs into the pan, break yolks and sprinkle with salt and pepper.
  4. Cook for about 2 minutes or until egg whites are firm enough to flip.
  5. Flip eggs, continue cooking 2 additional minutes until cooked through.
  6. While eggs cook, heat the other pan over medium heat.
  7. Add the corn tortilla and heat it for about 30 seconds.
  8. Flip, top with cheese and cook for 1 additional minute until the cheese is melted.
  9. Remove from heat, drizzle with sriracha and add eggs. Roll tightly.
  10. Repeat with remaining tortillas.
  11. Place tortilla rolls seam side down on parchment lined baking sheet.
  12. Flash freeze.
  13. Once frozen, place in freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave 30 seconds at a time until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray 2 skillets with nonstick spray.
  2. Heat one pan over medium low heat.
  3. Crack eggs into the pan, break yolks and sprinkle with salt and pepper.
  4. Cook for about 2 minutes or until egg whites are firm enough to flip.
  5. Flip eggs, continue cooking 2 additional minutes until cooked through.
  6. While eggs cook, heat the other pan over medium heat.
  7. Add the corn tortilla and heat it for about 30 seconds.
  8. Flip, top with cheese and cook for 1 additional minute until the cheese is melted.
  9. Remove from heat, drizzle with sriracha and add eggs. Roll tightly.
  10. Repeat with remaining tortillas.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 roll
Amount Per Serving
Calories
136
Total Fat
6g
Saturated Fat
2g
Cholesterol
190mg
Sodium
380mg
Potassium
70mg
Total Carbohydrates
10g
Fiber
1g
Sugar
2g
Protein
11g
WW+ Points
4
WW SmartPoints
4

7 Comments

Join the discussion
    1. You can buy presliced chedder, swiss monteray jack etc… if you want to save time. Or you can buy sliced cheese from the deli. Either way it’s brick cheese that has been sliced

Leave a Reply

Your email address will not be published.