Back to school means rushed mornings. Around here the girls aren’t in school yet but I am usually up before the kids to try and get a few moments of organization before the day begins. Usually, I will start something for breakfast. Cereal isn’t up there on the list of breakfast foods they request – and we’ve happened on a favorite with a side of fruit.
Easy Breakfast Wraps
1.5 cups chopped ham
1.5 cups shredded cheese + more to top
four disposable, freezer to oven tins with cardboard covers
Whisk eggs, chop ham and add cheese with chives. Make scrambled eggs as usual, you can add salsa depending on preference. When cooked, Divide mixture between tortillas and wrap the tortillas.
Start flat, fold in the sides of the tortilla over the ingredients. Take the bottom of the tortilla, folding it under the ingredients and roll, making sure that the ingredients remain within the tortilla. Place in tray, with open side down to secure the wrap closed.
Sprinkle with cheese. Freeze until you’re ready to use. To heat, cook at 350 for 30 minutes with the lid on for soft shells. If thawed, reduce the cooking time in half.
Yeilds 4 containers of three breakfast wraps. That’s one day of breakfast down a week for a month, in under fifteen minutes of prep time.