My family's daily breakfast schedule is all over the place.
Big daddy often leaves before sunrise, the kids are up around 7 and I don't generally get hungry before 11.
I find these breakfast wraps to be the ideal healthy meal that suits everyone--anytime.
The basis for my wraps are definitely the home-style potatoes that I learned to make from my mom. Everything else, including the eggs is optional. Try making several different varieties, it's a fantastic way to use up leftovers.
Here's what I do:
Chop up 8 or 9 small red potatoes into 1/2 inch chunks. Finely chop 1/2 an onion and a clove or two of garlic and also mushrooms or whatever else you're using.
Add the chopped potatoes to 2 cups boiling water, with 1 T. vegetable boullion. Cook until tender, then drain.
Saute mushrooms in 1 T. butter until tender.
Add drained potatoes to 2 T. butter in the skillet. Fry until golden, about 8 minutes over medium heat.
Prepare tortillas. Cook if necessary.
Assemble ingredients.
Lay out your prepared tortillas.
Add 1/4 cup of half & half to 8 eggs, and mix well.
Add eggs to skillet with onion/garlic mixture* (*sauteed with 1 T. butter, 2 T. white wine, cook over medium-low heat until onions are tender, but not browned.)
Constantly push eggs to center of skillet until fully cooked, about 3 minutes.
Add some cheese if you're feeling frisky. I used three deli slices of Monterrey Jack.
Saute some fresh spinach or anything else you'd like. Leftovers are wonderful for this recipe.
Start your wraps by dividing the potatoes among the prepared tortillas.
Fill the tortillas as desired, you're going to 'wrap' it snugly, so usually about 1 to 1-1/2 cups of filing per tortilla is ideal.
Wrap up--fold bottom of tortilla up and then wrap from right to left. Secure in plastic wrap and label. Refrigerate.
TO SERVE:
Unwrap one end of the plastic wrap to vent and microwave for about 90 seconds. Let rest 2 minutes, then unwrap and enjoy~!
