These quick and easy take-along breakfasts are perfect for rushed mornings. They also make quick after-school or pre-game snacks for busy kids of all ages!
2 eggs fried in 1 teaspoon butter or margarine
1 flour tortilla (8”)
2 – 4 tablespoons grated Cheddar cheese or Mexican cheese blend
Sour cream, salsa and guacamole for garnish
Fry eggs until yolks are firm. Set aside. Place tortilla in hot skillet. Sprinkle half the cheese on half of the tortilla. Position cooked eggs over cheese, side-by-side; top with remaining cheese and fold tortilla in half, covering eggs. Heat on one side, flip over and heat other side, melting cheese within.
Cut in half and serve with garnishes. Makes 1
Scrambled egg;: fold in a bit of cheese; served on a toasted bagel.
Easter Bunny Bundles (Served at the white House during the annual Easter Egg Roll at the White House)
Scrambled eggs with cheese, layered on a flour tortilla. Fold tortilla into a bundle.
Scrambled eggs stuffed into a pita pocket half. Top it with cheese for some calcium.
Scramble 2 eggs; stuff into a toasted taco shell; top with cheese, salsa and whatever.
Egg and Roasted Pepper McMuffin
Fry an egg. Toast English muffin and drizzle on some olive oil. Top half muffin with egg and a roasted red pepper (from a jar). Place other half on top.