Loaded Breakfast Wraps

This recipe is very fitting this week, you know, containing scrambled eggs and all. Because my brain feels scrambled. I am struggling to even write this post tonight. I want bed. Badly. The only thing I want more than bed is one of these wraps, followed by bed. I am headed toward my comfy pillows shortly, friends. Have I ever told you that I sleep with four pillows? Mmm, I love pillows. 

I also LOVED this wrap and I hope you all enjoy it, as well! It gave Dan and me very happy bellies a few weeks ago.

Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add:

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped

1/2 cup chopped red onion

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

Cook, stirring, for 3 to 5 minutes, or until veggies are softened. Add:

1 tomato, chopped

Cook, stirring, for an additional 3 to 5 minutes.

Heat a small skillet over medium heat. Add 4 beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from the heat and add 1/2 cup shredded cheddar cheese. Stir until the cheese is melted.

Place two 10-inch tortillas onto serving plates. Top each with:

Half of the eggs

Half of the onion-pepper mixture

Roll into a wrap and cut in half. Top with avocado slices and enjoy!

Loaded Breakfast Wraps

One of my absolute favorite ways to enjoy breakfast.

Contributed by Megan Porta from pipandebby.com.

Published Nov 4, 2013

Serves: 2

Total time: 20 min

Loaded Breakfast Wraps

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onions, thinly sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, finely chopped
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tomato, chopped
  • 4 large eggs, beaten
  • 1/2 cup shredded cheddar cheese
  • Two 10-inch tortillas
  • 1/2 of an avocado, peeled, pitted and sliced (for garnish)

Instructions:

  1. Heat olive oil in medium skillet over medium heat. Add green onions, garlic, jalapeños, red onion, cilantro, salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are softened. Add the tomato and cook for an additional 3 to 5 minutes.
  2. Heat a small skillet over medium heat. Add the beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from heat and add the shredded cheddar cheese. Stir until cheese is melted.
  3. Place tortillas on separate plates. Top each with half of the eggs and half of the onion-pepper mixture. Roll into a wrap and cut in half. Top with avocado slices.