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You are here: Home > Archives > Quick Breakfast Stuffed Tortilla Egg Roll

Quick Breakfast Stuffed Tortilla Egg Roll

May 12, 2017 by Holly Ford 4 Comments

Quick Breakfast Stuffed Tortilla Egg Roll

Living with two growing teenagers, breakfast is always in a hurry. I always look for savory breakfast ideas to feed my family on the busy weekday morning. This quick breakfast stuffed tortilla egg roll is super easy and quick breakfast idea you can make with leftover tortilla. The tortilla is wrapped with an egg stuffed with spinach and cheese. You can stuff with pretty much anything you have. It only takes less than 5 minutes to make this simple yet tasty breakfast stuffed tortilla egg roll.

   Quick Breakfast Tortilla Egg Roll

I recommend to use either Fajita or Taco size flour tortilla for the roll.

Quick Breakfast Tortilla Egg Roll

Crack an egg and sprinkle with chopped green onion. Lay a piece of tortilla while the egg is still wet, then top with whatever topping you like. I used spinach and some shredded cheese. I can picture some chopped ham, sausage, tomato, mushroom, and pepper would be very nice with this quick breakfast tortilla egg roll, too.

Fold the egg and tortilla layer to roll the stuffing inside and finish the cooking. That’s all.

Quick Breakfast Tortilla Egg Roll

I like to serve with bottle salsa. Avocado slices or guacamole would be very nice, too. Quick, easy, and nutritionally balanced breakfast doesn’t have to take so long to make. You will like it.

~ Holly

Quick Breakfast Tortilla Egg Roll

Quick Breakfast Stuffed Tortilla Egg Roll

Holly Ford
Print Recipe Pin Recipe
Prep Time 1 min
Cook Time 3 mins
Total Time 4 mins
Servings 1 roll

Ingredients
  

  • 1 piece flour tortilla Fajita or Taco size
  • 1 egg
  • 2 tablespoons chopped green onion
  • 4-5 spinach leaves
  • 2 tablespoons shredded cheese
  • 1-2 teaspoon oil
  • bottled salsa avocado slices, or guacamole for garnish

Instructions
 

  • Heat oil in a skillet over low heat. Crack the egg and break the yolk. Sprinkle chopped green onion on the egg.
  • Lay the tortilla over the egg while the egg is still wet. Top the tortilla with spinach and cheese.
  • With the spatula, life up the egg and tortilla layer and fold over the spinach and cheese topping to cover half way. Fold the layers again to cover completely.
  • Raise the heat to medium and finish cooking until the egg is fully cooked and the tortilla is slightly golden, about 30 seconds on each side.
  • Serve hot with bottled salsa, sliced avocado or guacamole.

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Filed Under: Archives, Breakfasts, Recipes, Western Recipes Tagged With: Cheese, Egg, Spinach, Tortilla

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Comments

  1. kitchenriffs says

    May 12, 2017 at 10:37 am

    This would make a terrific lunch. Or dinner, for that matter. ๐Ÿ™‚ Really nice — thanks.

    Reply
  2. Pamela (BrooklynFarmGirl) says

    May 12, 2017 at 11:16 am

    This is such a great idea!

    Reply
  3. abbe odenwalder says

    May 18, 2017 at 6:34 pm

    What a clever idea with the egg on the outside. Love it!

    Reply
  4. Andrea says

    April 29, 2018 at 8:42 am

    Dear Holly, I made them for today’s brunch. What a great idea!
    I had a package of 8 mini tortillas, 5 or 6 inch diameter, and for 2 people I didn’t want to use 4 eggs, so I used half egg each. I gave an Italian touch by using red Tropea onion instead of green onion and grated Crucolo cheese. No salt added so it was a bil saltless, but the hot red salsa helped making them tastier.
    Thank you!
    Love from Italy
    Andrea

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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