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Friday, 19 August 2016

Time-Saver Breakfast Wraps (Vegetarian or Not!)

Recipe Title: Time-Saver Breakfast Wraps  (Vegetarian or Not!)

Presented By: Miriam Borys Busby 

Original Recipe from:  Carol Booth, Calgary Alberta

Yield:  4 servings


2 tbsp. oil
2 tbsp. butter
1 large onion - diced
1 large red pepper (small diced)
1 yellow zucchini - small diced
5 sticks of asparagus (remove woody ends and chop up)
1/2 bunch cilantro (washed and chopped)
5-6 garlic cloves chopped
1 small serrano pepper - this adds a little heat that is delicious
1 cup shredded cheese (white cheddar works well but it is your choice) - there is always an option to use more cheese….for a nice finish add shredded cheese to the top of the wraps when they come hot out of the oven….yummy!
3-4 large tortilla wraps (corn or flour)
1 cup ham - cubes (optional)
4 large eggs
1 cup milk

Saute onions first in oil and butter until transparent and then add diced vegetables and garlic and cook over medium heat until just tender. Remove from the heat and cool.
Shred the cheese and set aside.
Portion out the sautéed vegetables and the ham and spoon inside each of the 3 or 4 wraps depending on the size of your casserole dish.
Place into a well-greased casserole dish.
Wisk the eggs and the milk and pour over the filled wraps.
Cover with plastic and store in the fridge until breakfast time. 
2 hours before cooking time remove the wraps from the fridge and allow to sit at room temperature.
Pre-heat oven to 350° F (175° C).
Put breakfast wraps into the oven and cook for 50 minutes uncovered. Remove from the oven and let the wraps sit for 10 minutes to set after baking.
Serve with sour cream and fresh corn salsa (click here to go to my recipe)  as a great option.
This dish is also great as leftovers. Heat up in the microwave or the oven and they are even better the second day. Thanks Carol, my friend for this great recipe.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

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