Tex-Mex Brunch Wraps

Southern Living
Transfer the baked wraps to insulated or plastic foam coolers to keep warm. These handheld breakfast sandwiches are easy to eat--just peel away the foil.
Makes 10 servings


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2 tablespoons butter
1 red bell pepper, finely chopped
6 green onions, thinly sliced
1 (1-lb.) ham steak, chopped
10 large eggs
1/2 teaspoon coarsely ground pepper
1 (16-oz.) can refried beans
10 (8-inch) soft taco-size flour tortillas
1 (8-oz.) package shredded Cheddar-Jack cheese with peppers


Prep: 20 Minutes
Cook: 10 Minutes
Cool: 15 Minutes
Bake: 15 Minutes

1. Melt butter in a large skillet over medium-high heat. Add bell pepper and green onions, and sauté 2 minutes or until tender. Stir in ham, and cook 2 more minutes or until thoroughly heated.

2. Whisk together eggs and pepper. Pour egg mixture over ham mixture in skillet. Cook, without stirring, over medium heat until eggs begin to set on bottom. Gently stir to break up eggs. Cook, stirring occasionally, 2 to 3 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into a large bowl; let cool 15 minutes.

3. Meanwhile, cut 10 (12-inch) aluminum foil squares.

4. Spread 2 Tbsp. beans down center of each tortilla; top each with 1/4 cup egg mixture, and sprinkle with 2 Tbsp. cheese. Roll up tortillas; wrap each tightly in a piece of foil, and crimp edges under. Place wraps on a jelly-roll pan.

5. Bake at 350° for 15 minutes or until wraps are thoroughly heated.

Note: To make ahead, prepare wraps as directed through Step 4. Store in refrigerator overnight. Bake at 350° for 25 minutes or until thoroughly heated.

Created date

June 2007