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Tortilla Egg Roll Breakfast Wraps

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Busy parents, listen up!! You're going to need this breakfast hack in your life: Tortilla Egg Rollups. These tasty, protein-rich breakfast rollups take less than 5 minutes to make, are a super portable kid-friendly breakfast, and they freeze and reheat well, so you can make a large batch and have breakfast sorted for the week!

Collage of 4 flavors of tortilla egg breakfast rollups.

5-minute tortilla egg breakfast

I've been making these Tortilla Egg Rollups for years, way before Nadia Hussain made them popular on her show!

I was so excited that she introduced the world to this quick tortilla wrap breakfast recipe. These little roll ups are seriously one of our favorite breakfasts, and I love that they are completely fuss-free.

These egg tortilla wraps are the best because the thin omelet layer is so good wrapped up with a soft, lightly-fried tortilla. I absolutely love the texture of biting into one of these, thanks to all the layers.

And the best part is that you can add your favorite breakfast fillings to these babies. In this recipe, I show you how to make 4 different kinds of egg tortilla roll wraps:

  • Plain (though there is nothing boring about them!)
  • Spinach and feta (my favorite!)
  • Bacon and cheese (my husband's favorite)
  • Pepper and green onion (just because you need more veggies once in a while)

Plate of tortilla egg breakfast wraps.

Kid friendly breakfast recipe for picky eaters

I love this recipe because I can make one tortilla breakfast wrap in a few minutes for my 4 year old son when we're in a hurry in the morning (this is a GREAT breakfast idea for picky eaters!)... or I can spend a few minutes and make a fun breakfast assortment for the whole family! Everyone can choose their favorite toppings and have a customizable breakfast.

This recipe is easy enough that older kids and teenagers can easily make this for themselves. A mom win for sure!!

Tortilla egg roll ups on a plate.

Related recipe: No-bake Stovetop Frittata

Ingredients:

  • 1 large egg
  • Splash of milk, about 1 tablespoon (or plant milk)
  • Salt and pepper
  • 6-inch flour tortilla (soft fajita tortilla)
  • 1 teaspoon olive oil, or oil spray
  • Toppings of your choice (optional)

Choose one of these toppings combinations:

  • 2 slices cooked bacon, crumbled + 2 tablespoons shredded cheese
  • ¼ cup baby spinach leaves, roughly chopped** + 2 tablespoons feta cheese, crumbled
  • 2 tablespoons bell pepper, finely diced** + 1 scallion (green onion), chopped**

**If using chopped spinach, diced bell pepper, or chopped scallion, stir those into the egg mixture. If using shredded cheese, feta, or crumbled bacon, you can add those as a topping after the egg starts cooking.**

Ingredients to make tortilla egg skillet wraps.

You'll also need:

Related recipe: Mini Phyllo Quiches

Instructions

Step 1: In a small bowl, scramble the egg with a splash of milk, salt, and pepper. If using chopped spinach, diced bell pepper, or chopped scallion, stir those into the scrambled egg mixture. If using other toppings, you can add them later in step 3!

Step 2: Preheat a small non-stick pan (6-7 inches wide). Brush the pan with oil, or spray it well with an oil spray.

Brushing a non stick pan with oil.

Step 3: Add the scrambled egg to the pan, and tilt the pan all around to get the egg to cover the pan, like you would if you were making crepes. If adding any toppings, add them on top of the egg now.

Step 4: Cook the egg for about 30 seconds, or until it is mostly cooked but still soggy and wet on top.

1 scrambled egg cooking in a pan.

At this point, you can add shredded cheese or crumbled cooked bacon.

Step 5: Gently press the tortilla into the egg, taking care not to burn your hands on the side of the pan. A spatula is the safest way to do this, but I usually end up using my hands!

Cooking an egg with a tortilla in a pan.

This is a 6-inch pan with a 6-inch fajita tortilla.

Step 6: After about 30 more seconds, use a silicone spatula to carefully flip the egg+tortilla, so that the tortilla is now on the bottom. Cook for another 30 seconds to a minute so the tortilla warms up, but make sure it does not burn. 

Scrambled egg and tortilla flipped in a pan.

See the tortilla peeking through under the egg?

Step 7: Use the spatula (and a fork to help you, if needed), to carefully roll up the tortilla into a roll. Cook the tortilla for about 30 more seconds seam-side down, then carefully transfer to a plate or a wire rack to cool. 

Rolled up tortilla + egg.

It is sometimes easier to transfer the tortilla to a plate, allow it to cool for a few minutes, and then roll it up. In this case, you can transfer the tortilla wrap back to the pan for a few seconds to crisp up the tortilla a little. 

Enjoy these warm! I sometimes slice them in half, but more often than not I dig into them whole!

Hand holding tortilla egg roll.

Related recipe: Breakfast Shakshuka

Tips for making tortilla egg roll wraps

1. The #1 tip is to make sure you have a good non-stick pan the size of your tortillas. This recipe works PERFECT for 1 medium or large egg + a 6-inch fajita tortilla, or 1 extra large or jumbo egg + an 8-inch taco tortilla (and a pan that roughly same size). Any larger, and the egg layer would be too thin (or you would need to use 2 eggs) and the tortilla would be hard to flip because it's so big. 

2. Soft, pliable flour tortillas work best because they roll easily without breaking. I find that corn tortillas break too easily and don't roll well. I have a recipe for homemade flour tortillas that I absolutely LOVE, but I admit that it is hard to get homemade tortillas exactly right for this recipe - they need to be really thin and soft, and rolled to a perfect circle the same size as your pan. So I recommend buying small soft taco tortillas. 

3. Be generous with the oil spray / oil brushing, to make sure the egg does not stick to the pan. I add a teaspoon or two of olive oil and brush it on, or use a 100% olive oil spray to generously coat the pan. I don't like using cooking sprays, such as PAM, as much because it is soy lecithin and other additives to make it spray well. 

4. If making several of these tortilla egg rollups, I recommend scrambling one egg at a time. This is because if you scramble 2 or more eggs, it is a little harder to pour one egg's worth of scrambled egg into a pan, which means you might not have enough egg for your second (or third) tortilla wrap. If you want to make a large batch, you can easily scramble the next egg while the first egg cooks. 

5. These wraps need only a little bit of toppings at a time, don't overdo it. As I mentioned above, if you're using diced bell pepper, chopped scallion, or chopped spinach, you should add those directly to your scrambled egg mixture in the bowl. If using crumbled cooked bacon, shredded cheese, or feta cheese, those can be added to the egg after it starts to cook. 

Related recipe: Sweet Potato Breakfast Hash

Tortilla egg filling ideas

Here are a few more ideas for these tortilla egg wraps. Add any of these directly into the scrambled egg mixture:

  • Splash or hot sauce or sriracha
  • Finely diced onion 
  • Finely diced steamed broccoli
  • Chopped ham or deli turkey
  • Finely chopped cooked chorizo or breakfast sausage
  • Finely minced cooked potato
  • Chopped fresh basil or parsley
  • Sauteed mushrooms, like in Nadia Hussein's tortilla egg roll

Just remember - only use about two tablespoons per roll up!!

Related recipe: Pumpkin Protein Pancakes

How long do these tortilla egg wraps last?

I've kept these in the fridge for a total of 4 days, when stored in a sealed container. If you won't eat them within 4 days, I recommend freezing them. They reheat well!! Just make sure to allow them to cool completely at room temperature before placing them in the fridge, otherwise condensation will make them soggy. 

Tortilla egg wraps on a plate.

Related recipe: Bell Pepper Eggs in a Hole

How to freeze tortilla egg wraps

To freeze these, wait for them to cool completely. Then freeze individually so they don't stick together. Once frozen, they can be places into a freezer-safe bag or storage container. I recommend using a piece of parchment paper in between each wrap to make sure they don't freeze together, this way you can easily grab one and reheat it.

Related recipe: Swiss Chard Kale Potato Frittata

How to reheat tortilla egg wraps

These breakfast wraps reheat surprisingly well in the microwave! If reheating from frozen, reheat for 1-2 minutes, or until warmed through. If reheated from the fridge, microwave them for 30 seconds to 1 minute, or until heated through.

Of course, you can also reheat these in the oven or toaster oven for about 5 minutes at 350 degrees Fahrenheit if reheating from the fridge, or 10 minutes or reheating straight from the freezer.

I LOVE using my Cuisinart Air Fryer Toaster Oven combo for reheating foods like this. It doesn't need to be preheated and it doesn't heat up the whole kitchen.

Related recipe: Whole Wheat Carrot Cake Pancakes

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Plate of tortilla egg breakfast wraps.
Print Recipe
5 from 4 votes

Tortilla Egg Breakfast Rollups

These Tortilla Egg Rolls make an EASY 5-minute breakfast that the whole family LOVES! Easily customizable, delicious, and they freeze well!
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Servings: 1 tortilla egg rollup
Author: Kate
Cost: $0.50

Equipment

  • Small 7-inch non-stick pan
  • Silicone spatula
  • Silicone brush

Ingredients

For the tortilla egg rollup:

Choose a topping combination:

  • 2 slices cooked bacon, crumbled + 2 tablespoons shredded cheese
  • ¼ cup baby spinach, roughly chopped + 2 tablespoons feta cheese, crumbled (add the spinach to the egg mixture)
  • 2 tablespoons bell pepper, finely diced + 1 scallion, chopped (add these to the egg mixture)

Instructions

  • In a small bowl, scramble the egg with a splash of milk, salt, and pepper. (If using chopped spinach, diced bell pepper, or chopped scallion, stir those into the scrambled egg mixture. If using other toppings, you can add them later in step 3!)
  • Preheat a 6-inch non-stick pan. Brush the pan with oil, or spray it well with an oil spray.
  • Add the scrambled egg to the pan, and tilt the pan all around to get the egg to cover the pan, like you would if you were making crepes. If adding any toppings, add them on top of the egg now.
  • Cook the egg for about 30 seconds, or until it is mostly cooked but still soggy and wet on top.
  • Gently press the tortilla into the egg, taking care not to burn your hands on the side of the pan. A spatula is the safest way to do this, but I usually end up using my hands!
  • After about 30 more seconds, use a silicone spatula to carefully flip the egg + tortilla, so that the tortilla is now on the bottom. Cook for another 30 seconds to a minute so the tortilla warms up, but make sure it does not burn.
  • Use the spatula (and a fork to help you, if needed), to carefully roll up the tortilla into a roll. Cook the tortilla for about 30 more seconds seam-side down, then carefully transfer to a plate or a wire rack to cool. It is sometimes easier to transfer the tortilla to a plate, allow it to cool for a few minutes, and then roll it up. In this case, you can transfer the tortilla wrap back to the pan for a few seconds to crisp up the tortilla a little. Slice in half, and serve warm!!

Notes

Tips for success:
→ Make sure you have a good non-stick pan the size of your tortillas. Store-bought flour tortillas work best!
A medium or large egg works best for 6-inch pans and 6-inch fajita tortillas. An extra-large or jumbo egg works best for 8-inch pans and 6-inch fajita tortillas, but you can mix and match!
→ Be generous with the oil spray / oil brushing, to make sure the egg does not stick to the pan. I love this olive oil spray.
→ If making several of these tortilla egg rollups, I recommend scrambling one egg at a time, then scramble the next egg in the same bowl while the first egg cooks.
→ If you're using diced bell pepper, chopped scallion, or chopped spinach, you should add those directly to your scrambled egg mixture in the bowl. If using crumbled cooked bacon, shredded cheese, or feta cheese, those can be added to the egg after it starts to cook.
→ Other topping ideas to add directly to the scrambled egg mixture: Splash or hot sauce or sriracha, finely diced onion, finely diced steamed broccoli, chopped ham or deli turkey, finely chopped cooked chorizo or breakfast sausage, finely minced cooked potato, chopped fresh basil or parsley.
→ To store, cool to room temperature. Refrigerate for up to 4 days, or freeze for up to ~1-3 months. Reheat in the microwave or oven at 350F. 
The nutrition facts are estimated for a plain tortilla rollup without toppings.

Nutrition

Nutrition Facts
Tortilla Egg Breakfast Rollups
Amount Per Serving
Calories 197 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Trans Fat 1g
Cholesterol 165mg55%
Sodium 319mg13%
Potassium 81mg2%
Carbohydrates 18g6%
Sugar 2g2%
Protein 9g18%
Vitamin A 262IU5%
Calcium 42mg4%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

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