Breakfast Roller Recipe
Scrambled eggs, fresh house-grated cheddar cheese, zesty red wrapped in a warm flour tortilla.
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Ingredients
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Egg Filling
Cheese & Zest
Wrappers & Garnish
Method
Egg Filling
Prep eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 20–30 seconds).
Cook scrambled eggs
Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Pour the egg mixture into the skillet. Let the eggs sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, folding from the edges to the center. Continue cooking on medium-low, stirring occasionally, until curds form but eggs remain moist and slightly creamy, about 2–3 minutes total. Remove from heat while still slightly underdone; residual heat will finish them.
Cheese & Zest
Prepare pepper
While eggs cook, core and finely dice 1/2 red bell pepper into small 1/4-inch pieces. This will add fresh crunch and color.
Combine with cheese
Immediately after removing eggs from heat, stir in 1 cup house-grated sharp cheddar cheese and the diced red bell pepper so the cheese melts slightly and incorporates with the warm eggs. Sprinkle 1/4 teaspoon red chili flakes and fold gently to distribute heat evenly.
Assembly & Finish
Warm tortillas
Warm 2 large flour tortillas for pliability: either wrap in a damp paper towel and microwave 20–25 seconds, or heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until soft and slightly browned in spots. Brush or lightly rub 1 teaspoon neutral oil if using skillet to prevent sticking.
Assemble rollers
Lay a warmed tortilla flat. Divide the scrambled egg and cheese mixture evenly between the two tortillas, placing it slightly off-center toward the side closest to you. Add optional 1 tablespoon chopped cilantro and a couple dashes of hot sauce or salsa if desired.
Roll and serve
Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a roller. Place seam-side down for a minute to set. Cut each roller in half on the diagonal if desired and serve immediately while warm.