Green Eggs Ham Breakfast Wraps (Print Version)

Fluffy eggs, savory ham, and fresh herbs wrapped in spinach tortillas for a colorful start.

# What You Need:

→ Eggs

01 - 6 large eggs
02 - 2 tablespoons milk
03 - 1 tablespoon unsalted butter
04 - Pinch of salt
05 - Pinch of black pepper

→ Fillings

06 - 4 large spinach tortillas
07 - 4 ounces cooked ham, sliced or diced
08 - 1/2 cup shredded cheddar cheese
09 - 1/4 cup fresh baby spinach, chopped
10 - 2 tablespoons fresh chives or green onions, finely sliced

→ Optional

11 - 1 avocado, sliced
12 - Hot sauce or salsa, to serve

# How To Make:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined.
02 - Heat butter in a non-stick skillet over medium-low heat. Add the egg mixture and cook gently, stirring frequently, until softly scrambled and just set. Remove from heat.
03 - Warm the spinach tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable.
04 - Lay each tortilla flat. Evenly divide scrambled eggs, ham, cheddar cheese, chopped spinach, and chives among the tortillas. Add avocado slices if using.
05 - Fold in the sides and roll up each tortilla tightly to form a wrap. Optionally, place the wraps seam side down in a warm skillet for 1 to 2 minutes to toast lightly and help seal.
06 - Slice in half and serve immediately with hot sauce or salsa, if desired.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means you can actually eat a real breakfast on a weekday morning.
  • The wraps stay delicious whether you eat them hot off the skillet or grab them cold from the fridge hours later.
  • Kids who claim they don't like spinach somehow don't notice it's hiding inside these things.
02 -
  • The eggs will continue cooking after you remove them from heat, so pull them off when they still look slightly underdone on top or you'll end up with dense, broken curds instead of the creamy texture you're after.
  • Warming the tortillas changes everything about whether they'll roll without cracking, which I learned the hard way by trying to force a cold one and ending up with spinach tortilla confetti on my counter.
03 -
  • Use a non-stick skillet for the eggs and don't be afraid to turn the heat down lower than you think you need to, because medium-low is actually the magic temperature where eggs transform into something silky.
  • If you're making these for a crowd, scramble the eggs in batches rather than trying to cook for eight people at once, because the pan will cool down and you'll end up with overcooked edges and an underdone center.
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