St. Patrick's Day is all about leprechauns, pots of gold and delicious corned beef! But why should corned beef be relegated to dinnertime? Paired with eggs, cheese and bacon, make yourself (and your kids) a Corned Beef, Swiss and Bacon Breakfast Wrap!
by Sarah W. Caron
What you'll need
- 4 large eggs
- 2 tablespoon low-fat milk
- kosher salt and pepper, to taste
- 4 burrito size tortilla wraps
- 1/2 cup shredded Irish swiss cheese
- 4 strips bacon, cooked and crumbled
- 4 ounces corned beef, chopped
- honey mustard (optional)
Helpful Tip:
Don't have fresh corned beef? Pick up some corned beef luncheon meat from the deli counter. Four ounces is equal to 1/2 pound.
If you have a hard time keeping the wraps rolled up, secure them with toothpicks.
Worried about spills? Wrap each half up in aluminum foil, leaving one end exposed. Teach your kids how to peel back the foil as they go for a neat grab-and-go breakfast.
How to make it
1. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully incorporated.
2. Heat a large skillet on just-below medium heat. (If you are using stainless steel, spray the skillet with cooking oil spray.)
3. Add the eggs to the skillet and cook, stirring only a few times, until fully cooked. Remove from heat.
4. Meanwhile, wrap the tortillas in a single stack in damp paper towels and microwave for one minute to warm.
5. Place each tortilla on a separate plate.
6. Divide the Swiss cheese equally among the tortillas, spreading along the center. Top each with bacon, then eggs, then corned beef. Wrap tightly and cut in half. null
7. If desired, serve with honey mustard for dipping.
Food , Recipes
