The first time I tried these for breakfast, I was so excited that I decided to make these again for dinner that same day! I told my husband we were having breakfast for dinner. He looked at me like I was crazy and asked if we were really having oatmeal! It was hilarious… I told him not to worry and that he was going to love it. And he did!
Have you tried these already? Let us know in the comments how they turned out for you!
Ingredients
6 extra large Eggland’s eggs
4 slice bacon; cooked & crumbled (optional)
1/2 onion; diced
1/2 green bell pepper; diced
5 slice Velveeta singles (or cheese of your choice)
5 large flour tortillas
optional: frozen corn, avocados, chives
2 Tbsp Land O’ Lakes butter
Instructions:
Mix eggs with 2 tablespoons of water; set aside.
Saute butter, corn, onions & peppers in a large skillet over med high heat for 2-3 minutes.
Add egg mixture & bacon. Lower heat to medium.
Slowly fold the veggies into eggs while they cook. When they look almost done, I pull them off the heat & cover.
Heat another large skillet to medium, sprayed with cooking spray. Heat tortillas in the microwave for 15 seconds, for easier folding.
Place your cheese in the center of the tortilla. Add a large spoonful of egg mixture on top of the cheese.
***Add more cheese if desired. ***
Fold tortilla in over mixture 5 times (will look like a pentagram.)
Put into skillet folded side down & cook until nicely browned, crispy & sealed (3-5 min.) Turn & repeat.
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Quick tip: Serve with salsa, other condiments or just plain.