Description
A quick and easy recipe for delicious Egg & Veggie Breakfast Tortilla Rolls, perfect for a nutritious breakfast.
Ingredients
Scale
- 3 large eggs
- 3 medium tortillas (flour or whole wheat)
- ½ small onion, finely chopped
- ½ tomato, finely diced
- ¼ cup bell peppers, finely diced
- 2 tbsp spring onions or chives, chopped
- ¼ cup shredded cheese (cheddar or mozzarella, optional)
- 2 tbsp milk (for fluffy eggs)
- 1 tbsp butter or olive oil
- Salt & black pepper, to taste
- Mayonnaise & ketchup (or sriracha) for drizzling
Instructions
- Beat the eggs with milk, salt, and pepper. Heat butter in a skillet, add onions, bell peppers, and tomatoes. Sauté 1–2 minutes. Pour in the eggs and stir gently until softly scrambled. Add spring onions and cheese (if using).
- Warm the tortillas lightly on a pan until soft and flexible. Place scrambled egg mixture in the center of each tortilla. Roll tightly and slice into 3–4 pieces per tortilla.
- Arrange rolls on a plate, drizzle with mayonnaise and ketchup (or spicy mayo). Serve warm with coffee, tea, or juice.
Notes
- Feel free to customize the veggies based on your preference.
- For a spicier kick, add jalapeños or hot sauce.
- These rolls can be made ahead and stored in the fridge for a quick breakfast option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg