Breakfast Pinwheel Roll Ups
These breakfast pinwheel roll ups are great for any meal and also in school lunches!
Ingredients
- 6 Eggs
- 6 Tortillas
- 1/4 Cup Cream Cheese per tortilla divided
- 1/4 Cup Bacon Jam divided
- 3/4 Cup Shredded Cheese divided - Mexican blend, Cheddar, and Colby Jack all would work well
Instructions
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Crack the eggs into a 2 cup glass measuring cup or bowl and stir well with a fork.
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Heat a small nonstick skillet over medium high heat. (You can add 1/2 tsp of oil if you think your pan isn't slippery enough)
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Pour in just enough egg to cover the bottom of the pan. You want a pretty thin layer. Let it cook until it's firm enough to flip it.
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Flip the whole circle of egg and let it cook briefly (about 10 seconds), then slide it out onto a plate or cutting board. Repeat with remaining eggs so that you have 6 egg circles.
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If your tortillas are cold, put one in the still-hot pan so that it becomes more flexible for rolling or microwave for 20 seconds.
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Lay 1 tortilla out on a cutting board and spread it with about 2 tsp of bacon jam.
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Lay the egg circle on top of the bacon jam. Then spread the egg with about 2 tsp of cream cheese, and sprinkle about 2 Tbs of grated cheese on top. Repeat with the rest of the tortillas and ingredients so you end with 6 roll ups.
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Roll the tortillas tightly as shown. Then, wrap the rolls snugly with plastic wrap. Refrigerate for at least 10 minutes and up to 24 hours or more.
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Before serving, unwrap the rolls and slice as shown. Discard (or snack on!) the rounded ends.