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–+ servings

Trendy Egg Tortilla Breakfast Sandwich

A quick egg tortilla breakfast wrap with fluffy scrambled eggs, savory ham, and creamy avocado. It’s ready in about 10 minutes and perfect for busy mornings—add cheese or hot sauce if you like.
Amanda
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving Size 1 sandwich

Equipment

  • Non-stick skillet or frying pan
  • Spatula
  • small bowl
  • Fork or whisk
  • Knife and cutting board
  • plate

Ingredients

  • 2 large eggs
  • 1 flour tortilla 8-inch
  • 2 slices deli ham
  • 1/2 avocado ripe, sliced
  • 1 tablespoon butter or oil
  • salt to taste
  • black pepper to taste
  • shredded cheese optional, 2–3 tablespoons
  • hot sauce or salsa optional, to serve
  • 1 slice tomato optional
  • 1/4 cup lettuce optional, shredded

Instructions

  • Crack the eggs into a small bowl. Add a pinch of salt and pepper, then whisk with a fork until fully combined.
  • Heat a non-stick skillet over medium heat and melt the butter, swirling to coat the pan.
  • Pour in the eggs. Let them sit for a few seconds, then gently push the eggs from the edges toward the center as they cook. Scramble until just set but still slightly glossy, about 2–3 minutes. Remove from heat.
  • Warm the tortilla in the same skillet for about 15–20 seconds per side until soft and flexible.
  • Assemble: place the tortilla on a plate. Add scrambled eggs down the center, then layer on ham and avocado (plus optional cheese, tomato, lettuce, and hot sauce/salsa).
  • Fold the bottom up over the filling, fold in the sides, and roll up tightly burrito-style.
  • Optional: return the wrap to the skillet seam-side down for 30–60 seconds to lightly toast and seal. Slice in half and serve warm.

Notes

For fluffier eggs, let them stay slightly underdone when you turn off the heat—they’ll finish cooking from residual heat. Warm tortillas fold more easily and are less likely to tear. Swap ham for turkey, bacon, or sausage, or go vegetarian with sautéed peppers or mushrooms. Best eaten fresh; if making ahead, wrap in foil and reheat in a skillet to avoid a soggy tortilla.

Nutrition

Calories: 560kcal | Protein: 24g | Saturated Fat: 12g | Cholesterol: 430mg | Sodium: 1050mg