Recipe
Breakfast
Mexican Breakfast Wraps
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Sparboe Farms large eggs | ||
| 4 (6-inch) Hy-Vee flour tortillas | ||
| ½ c. Hy-Vee Select mild black bean and corn salsa | ||
| ⅔ c. Hy-Vee shredded 4-cheese Mexican blend cheese, divided |
Directions
- Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add eggs and stir 3 to 4 minutes.
- Divide the eggs equally down the center of each tortilla and fold the sides over the eggs.
- Place the tortillas in an 8-by-8-inch baking dish. Pour the salsa over the tortillas and sprinkle with cheese.
- Bake at 375 for 5 minutes, or until tortillas are heated through and cheese is melted.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 335mg
- Sodium: 570mg
- Total Carbohydrates: 20g
- Protein: 16g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 20%