This leftovers breakfast wrap takes all the wonderful foods from your holiday feast and makes one awesome breakfast!
If you don’t have any leftover potatoes around then you can roast 1.5 lbs Little Potatoes at 425 °F for 30 minutes or until fork tender. Combine potatoes with some oil, salt, pepper, garlic powder, and paprika for the ultimate flavour! Topping choices are endless! Salads, peas, gravy, cranberry sauce, you name it, you can add it. Just make sure to leave enough room to wrap them up. Make sure to reheat your leftover ingredients so they aren’t cold in your wrap.
- Small pan
- 1 10-inch flour tortilla (or corn tortilla for gluten-free recipe)
- 2 large eggs
- 4 Tbsp milk
- 1 to 2 Tbsp butter
- (To taste) salt and pepper
- (To taste) Blushing Belle Little Potatoes, halved
- (To taste) leftover corn
- (To taste) leftover turkey or ham
- (To taste) cheese, grated
- (To taste) sunflower sprouts (optional)
Whisk eggs, milk, salt, and pepper together in a bowl until well combined.
Place a small pan over medium heat. Melt butter and pour in eggs. Cook until scrambled to your liking.
Lay out tortilla. Add eggs, cheese, potatoes, corn, turkey, and sunflower sprouts. Roll into a burrito-style wrap.
Slice in half and serve immediately.