Hearty Tortilla Wrap Fluffy Eggs (Print version)

A satisfying tortilla wrap filled with eggs, potatoes, cheese, and bacon or sausage options.

# Required ingredients:

→ Proteins

01 - 4 large eggs
02 - 4 slices bacon or 4 breakfast sausages

→ Vegetables

03 - 2 medium potatoes, peeled and diced
04 - 1 small onion, finely chopped
05 - 1 small bell pepper, diced

→ Dairy

06 - 1 cup shredded cheddar cheese (100 g)
07 - 2 tablespoons milk

→ Tortillas

08 - 4 large flour tortillas (10 inches)

→ Spices & Oils

09 - 2 tablespoons vegetable oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika (optional)

# How to make it:

01 - In a skillet over medium heat, cook bacon or sausage until browned and fully cooked. Remove with a slotted spoon, drain on paper towels, then chop into bite-sized pieces.
02 - Add 1 tablespoon oil to the same skillet. Sauté diced potatoes, onion, and bell pepper with salt, black pepper, and smoked paprika (if using) until vegetables are golden and tender, about 10 minutes. Remove from heat and set aside.
03 - Whisk eggs with milk, salt, and pepper in a bowl. Heat remaining oil in a non-stick pan over medium-low heat, pour in egg mixture, and gently scramble until just set but still moist.
04 - Heat flour tortillas in a dry skillet or microwave for 20 seconds until pliable.
05 - Lay each tortilla flat and place one quarter of the sautéed vegetables, scrambled eggs, cooked bacon or sausage, and shredded cheese in the center.
06 - Fold the sides of the tortilla inward and roll tightly to enclose the filling securely.
07 - For a crisp finish, grill burritos seam-side down in a dry skillet over medium heat for 2 minutes until golden and sealed.
08 - Serve immediately, optionally accompanied by salsa, hot sauce, avocado slices, or sour cream.

# Expert Advice:

01 -
  • It's the kind of breakfast that actually keeps you full until lunch, not just until mid-morning hunger kicks in.
  • Everything can be prepped the night before, which means you're not frantically chopping onions when you're barely awake.
  • The flour tortilla holds everything so neatly that eating breakfast in the car becomes a genuinely viable option.
02 -
  • If your potatoes aren't fork-tender by the time you move them to the plate, they'll stay crunchy inside the burrito no matter how long you cook the finished result.
  • Scrambling eggs over medium-low heat instead of high heat is the single biggest change that made mine actually taste good instead of tough.
03 -
  • Dicing potatoes smaller than you think is necessary actually matters—aim for half-inch cubes so they cook in the time you're spending on everything else.
  • If your tortillas tear when you roll them, you haven't warmed them enough; go back and give them another 10 seconds in the pan before trying again.
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