Easy breakfast tortilla wraps

These easy breakfast tortilla wraps are full of eggs, veggies, cheese and ham for the best make ahead meal!

📝 Ingredients

• 6 large tortillas
• 6 slices cheddar cheese (or cheese of your choice)
• 6 slices deli ham (or deli meat of your choice)
• 6 tsp mayonnaise
• 8 large eggs
• 1/4 cup (60 mL) milk
• 1 tbsp Greek yogourt, plain
• 1 cup (133 grams) grated zucchini
• 1/2 cup diced red pepper
• 1/2 cup shredded mozzarella
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp butter (for greasing the pan)
• vegetable oil spray (for greasing the pan)

👨‍🍳 Instructions

1. 1--- For the omelette ---
2. 2Preheat your oven to 350 degrees Fahrenheit.
3. 3Grease: Prepare your baking pan by greasing it with the butter and then spraying it with some vegetable oil spray. Set aside.
4. 4Whisk: In a mixing bowl combine the eggs with the milk and yogourt and whisk until very well combined.
5. 5Squeeze out as much water as you can from the zucchini (using either your hands, a cheesecloth or clean kitchen towel).
6. 6Add the drained zucchini, red pepper, mozzarella cheese, salt and pepper to the egg mixture and whisk until well combined.
7. 7Bake: Pour into your prepared baking pan and bake, uncovered, in the middle rack of your oven for 18 - 20 minutes.
8. 8Test for doneness by ensuring that the egg is set (touch the top with your finger) and slightly brown around the edges.
9. 9Cool: Allow to cool and cut into 6 equal pieces.
10. 10--- To assemble your tortilla wrap ---
11. 11Cut: Place the round tortilla in front of you and imagine it separated into quadrants. Make one cut from the bottom edge of the tortilla to the center point (see images).
12. 12Assemble: On the bottom left quadrant place your omelette. On the top left quadrant place a slice of ham. On the top right quadrant place a slice of cheese and then on the bottom right quadrant spread 1 teaspoon of mayonnaise.
13. 13Wrap: To wrap, carefully fold the quadrant with the egg up to cover the ham. Next, fold this over to cover the cheese. Finally, bring up the quadrant which has the mayonnaise. You should now have a triangular tortilla wrap! See photo above.
14. 14--- If serving immediately ---
15. 15Toast: You can either eat the tortilla as it is OR: Optional: Heat a non stick skillet over medium heat and toast the tortilla wrap on it for about a minute per side. This will make your tortilla a little crispy, and will melt the cheese.
16. 16--- If made ahead for another day ---
17. 17Reheat: Keep in the refrigerator for a day or 2: Wrap well in parchment paper and place in either a food storage bag or a plastic container. To reheat, pop into the microwave for about 30 seconds. You can either enjoy your wrap like this, OR do the extra step of heating it in a non-stick skillet over medium heat and toast the tortilla wrap on it for about a minute per side. This will make your tortilla a little crispy,
18. 18Freeze: Keep in the freezer for up to 3 months: Wrap well in parchment paper and then plastic wrap. Place your wrapped tortilla wraps in either a freezer safe storage bag or freezer safe container.For best results defrost in the refrigerator overnight and then follow the instructions for reheating listed in the step above.