Okay, so I’ve been trying to eat a little healthier lately, and breakfast has always been a struggle. I’m usually rushing in the morning, so I wanted something quick, easy, and at least somewhat good for me. Enter: egg rolls! No, not the deep-fried kind, but super simple breakfast egg rolls. I experimented a bit, and here’s how it went down.
Getting Started: Gathering My Stuff
First, I had to figure out what I even wanted in my egg rolls. I’m a simple guy, so I didn’t want anything too fancy. Here’s what I grabbed:
- Eggs (obviously!)
- Some veggies: I had some leftover bell peppers and onions from dinner.
- Cheese: Cheddar, because why not?
- Tortillas: The soft, burrito-sized ones.
- Salt and pepper: Gotta have some flavor!
The Cooking Process: No Mess, No Stress
I’m not a chef, so I needed this to be easy. Here’s how I made the magic happen:
- Prepping the veggies: I chopped up the bell peppers and onions pretty small. I wanted them to cook quickly and not be too crunchy in the final product.
- Scramble time: I cracked a couple of eggs into a bowl, added a splash of milk (makes them fluffier, I think!), and whisked them up with some salt and pepper.
- Sauté action: I heated a little bit of oil in a pan and tossed in the veggies. Cooked them for a few minutes until they softened up a bit.
- Egg-cellent addition: I poured the egg mixture into the pan with the veggies and let it cook, stirring occasionally, until the eggs were set but still a little soft. I sprinkled in the cheese at the very end so it would get all melty.
Rolling It Up: The Grand Finale
Now for the assembly. This part is key to avoiding a messy breakfast disaster:
- Warm the tortillas: I microwaved the tortillas for like 10 seconds each. Makes them easier to roll.
- Fill ’em up: I scooped a good amount of the egg and veggie mixture onto each tortilla, keeping it mostly in the center.
- Roll it tight: I folded in the sides of the tortilla and then rolled it up from the bottom, tucking everything in as I went. Kind of like a burrito, but smaller.
The Taste Test: Success!
And that’s it! I had myself some quick and easy egg rolls. They were warm, cheesy, and surprisingly filling. The veggies added a nice little crunch, and the whole thing took maybe 15 minutes from start to finish. I’ve made them a few times now, sometimes I adding a little breakfast sausage or what ever leftover I have. It’s become my go-to breakfast when I’m short on time but want something more substantial than a bowl of cereal.
Final Thoughts:
Definitely, I will try this easy recipe next time.