Q1: What is the absolute secret to the best, most fluffy scrambled eggs?

There are two main secrets! First, be sure to whisk your eggs very well in a bowl before you add them to the pan. You want to incorporate a lot of air into them, which will help to create a light and tender curd. Second, cook them over a gentle, medium to medium-low heat , and push them around the pan slowly. High heat will make the eggs tough and rubbery.

Q2: What is the best way to fold a burrito or a wrap so that it doesn't fall apart?

The key is to not overfill it! Place your filling in a line down the center of your warm tortilla. Then, first, fold the bottom third of the tortilla up and snugly over the filling. Then, tightly fold in the two sides , one over the other. Finally, continue to roll the burrito up from the bottom.

Q3: Can I make these breakfast burritos ahead of time to freeze?

Yes, this is an absolutely perfect freezer meal! Simply prepare the wraps completely, let them cool, and then wrap each one individually and tightly in a layer of parchment paper or foil before you place them in a freezer bag. This makes them a fantastic, healthy, and budget-friendly "grab-and-go" breakfast.

Q4: What is the best way to warm flour tortillas so they are soft and pliable and don't crack?

The easiest and fastest way is to wrap a stack of tortillas in a slightly damp paper towel and microwave them in 30-second increments until they are warm and steamy. You can also warm them one at a time for about 10-15 seconds per side in a hot, dry skillet on the stovetop.

Q5: Can I add potatoes to these breakfast wraps?

Of course! A classic breakfast burrito often contains potatoes. You can add about 1 cup of your favorite cooked, diced potatoes, some crispy hash browns, or even some tater tots to the filling.

The Easiest 15-Minute Ham and Egg Wraps

A quick and easy recipe for savory Ham & Egg Wraps, perfect for a weekday breakfast or lunch. This simple dish features a flavorful scramble made by whisking eggs with sliced green onions, Dijon mustard, salt, and pepper. Strips of deli ham are lightly browned in a skillet, and then the egg mixture is poured in and cooked until set. The finished ham and egg scramble is then spooned into warm flour tortillas and folded into wraps.

Author: Evelyn

Ingredients

8 large eggs
2 green onions, sliced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
4 ounces sliced deli ham, cut into strips
4 flour tortillas (8 inches), warmed

Instructions

In a large bowl, whisk together the eggs, green onions, Dijon mustard, salt, and pepper.
In a large skillet, heat the butter over medium heat. Add the ham strips and cook, stirring, for 1-2 minutes or until lightly browned.
Pour the egg mixture into the skillet with the ham. Cook and stir until the eggs are thickened and no liquid egg remains. Remove the skillet from the heat.
Spoon one-fourth of the egg and ham mixture down the center of each warm tortilla.
Fold the bottom of each tortilla over the filling, then fold in the sides to close and form a wrap. Serve immediately.

Notes

This is a very fast one-pan meal, perfect for a busy morning.
Warming the tortillas before filling makes them more pliable and easier to fold without tearing.
These wraps can be customized by adding cheese or other vegetables to the egg mixture.

Find it online: https://cookupjoy.com/the-easiest-15-minute-ham-and-egg-wraps/