Brown crispy tortilla bundles hide a hearty filling of ham, cheese, and fluffy scrambled eggs.
1/4 cup sour cream
1/4 cup salsa
1/2 teaspoon ground cumin
4 large Land O Lakes® Eggs
3 tablespoons Land O Lakes® Half & Half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped cooked ham
1/3 cup chopped fresh cilantro
3 tablespoons Land O Lakes® Butter
4 (8-inch) flour tortillas
3 (3/4-ounce) slices Land O Lakes® Hot Pepper chopped
Heat oven to 375°F.
Combine sour cream, salsa, and cumin in bowl; set aside.
Whisk eggs, half & half, salt, and pepper together in another bowl until well mixed. Stir in ham and cilantro; set aside.
Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat; pour in egg mixture. Cook over medium heat, gently lifting and stirring with spatula to allow uncooked portion to flow underneath, 2-4 minutes or until almost set.
Lightly brush 1 side of each tortilla with scant 1 teaspoon butter; turn tortilla over. Place 1/4 egg mixture over center of each tortilla. Top each with 2 tablespoons cheese and 1 tablespoon sauce. Fold 2 opposite edges of tortilla over filling. Starting at an open end, roll up tortilla to enclose filling. Place onto ungreased baking sheet, seam-side down. Bake 14-16 minutes, turning once, or until tortillas are brown and crisp. Serve with remaining sauce.
- For a quick grab & go breakfast, assemble and bake tortilla bundles as directed; cool. Wrap each in waxed paper; refrigerate overnight. To reheat, microwave 30 seconds; turn over. Continue microwaving 15-30 seconds or until heated through.
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