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Short Breakfast Stuffed Tortilla Egg Roll
This breakfast stuffed tortilla egg roll uses leftover tortilla and steady on a busy weekday morning. It takes less than 5 minutes to serve.
This breakfast stuffed tortilla egg roll uses leftover tortilla. It makes a short breakfast on a busy weekday morning with less than 5 minutes to make.
Living with two growing teenagers, breakfast is always in a hurry. We always look for savory breakfast ideas to feed our family on the busy weekday morning. This short breakfast stuffed tortilla egg roll is direct and short 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 unfussy yet tasty breakfast stuffed tortilla egg roll.
How the dish comes together
We recommend using a flour tortilla (either Fajita or Taco size) for the roll.
Heat a tiny bit of oil on a skillet over medium low heat. 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 – we used spinach and some shredded cheese. We can picture some chopped ham, sausage, tomato, mushroom, and pepper would be nice with this short breakfast tortilla egg roll, too.
Fold the egg and tortilla layer to roll the stuffing inside and finish the cooking. That’s all.
We served min with a bottled salsa. An addition of avocado slices or guacamole would be nice, too.
A good breakfast doesn’t have to take so long to make. You will like this one well enough that you will make it often
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- Yield: 1 roll
- Prep: 1 minute
- Cook: 3 minutes
- Total: 4 minutes
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
Method
- 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.
