I'm thinking wrapped in tortillas, pancake batter thinkly cooked and rolled, a crepe wrap and for low-carb eaters...a thinkly cooked scrambled egg wrap....any ideas for fillings?Anyone have good breakfast recipes for this?
Sounds like you're on the right track!
Scrambled eggs, diced onions and peppers, sliced mushrooms (if your guests like them), and some meat!
All are pretty good: sausage, bacon, Canadian bacon, etc. Cook it up and combine it with the egg mixture.
And don't forget the cheese! Plenty of cheese mixed in with all of this.
Eggs, veggies, meat, and cheese are all low carb . . . the carbs will come from the tortilla or crepe.
Serve with sour cream and salsa, they will go fast!
Good luck!Anyone have good breakfast recipes for this?
I saw some great breakfast recipes at http://www.highclassrecipes.com
Check it out.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
scramble 3 eggs, half a pound of hamburger. Place on flour or corn tortilla,sprinkle with salsa and cheeze(any kind of cheeze). Roll up and saute in hot skillet with small amount of oil until brown on both sides. Enjoy
Nearly every Sat. AM, DH gets up to make breakfast taquitos: bacon or sausage, scrambled eggs, and shredded cheese wrapped up in a flour tortilla. You can add salsa if you want to, or just dip the taquito into a cup of salsa.
They make low-carb tortillas you can use.
Other good filings include hash browned or small-diced cooked potatoes, onions that are soft and tender, caramelized, and ham.
Smoked Salmon and Egg Wrap
12 eggs
2 tablespoons milk or water
1/2 teaspoon seasoned salt
1/4 cup chopped fresh or 1 tablespoon dried dill weed
12 Old El Paso庐 flour tortillas for burritos (8 inch) (from two 11.5-ounce packages)
1 package (4 1/2 ounces) smoked salmon, broken into pieces
1/2 cup finely chopped red onion
1 1/2 cups shredded Havarti cheese (6 ounces)
Dill weed sprigs, if desired
1. Heat oven to 350掳F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
2. Spray 12-inch nonstick skillet with cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
3. Spoon about 1/3 cup eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.
Strawberrie Breakfast Wrap
3 cups sliced strawberries (about 1 1/2 pints)
1/2 cup sugar
1 1/2 cups Gold Medal庐 all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 eggs
Filling
2/3 cup whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon finely shredded lime peel
1. In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
2. Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
3. Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
4. Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.
Vegetable Egg Fajita Wrap
6 eggs
1/3 cup milk
1 tablespoon margarine or butter
1 medium bell pepper, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 tablespoon fajita seasoning mix (from 1.25-ounce envelope)
4 Old El Paso庐 flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2 cup Old El Paso庐 Thick 'n Chunky salsa
1. Beat eggs and milk with fork; set aside.
2. In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm.
3. Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist.
4. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa
Pancake Sandwiches
1 cup Original Bisquick庐 mix
1/2 cup milk
3 eggs
2 tablespoons maple-flavored syrup
4 fully cooked pork sausage patties
1 tablespoon milk
1 teaspoon butter or margarine
4 slices (2/3 oz each) process American cheese
1. Heat griddle or skillet over medium heat or to 375掳F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
2. In small bowl, stir Bisquick mix, 1/2 cup milk, 1 of the eggs and the syrup with spoon until blended. For each pancake, pour 2 tablespoons batter onto hot griddle (make 8 pancakes total). Cook until edges are dry. Turn; cook other sides until golden.
3. Meanwhile, heat sausage patties as directed on package. In small bowl, beat remaining 2 eggs and 1 tablespoon milk. In 8-inch nonstick skillet, melt butter over medium heat. Add eggs; cook, stirring occasionally, until set.
4. For each sandwich, place 1 sausage patty on 1 pancake; top with one-fourth of the eggs, 1 slice cheese and another pancake.
I LOVE picanta sauce on eggs.....but another option would be sausage and cheese.....
Sausage, refried beans and eggs. Or you could use bacon instead of the sausage. Also you could put a little mexi-rice in there too, or some country (chunky instead of shredded) or reg style hashbrowns. You could also top it with green chili sauce.
Crepes.....fresh fruit and cream cheese
Tortillas....eggs, potatoes, onions, sausage or ham, cheese
Pancakes....bacon or sausage with maple syrup
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