Tomatillo Breakfast Egg Wraps with Monterey Jack Cheese

Recipe Collection: Breakfast

Tomatillo Breakfast Egg Wraps with Monterey Jack Cheese start your day with these flavorful wraps, a vegetarian Mexican-inspired dish that combines the freshness of tomatillos with the richness of Monterey Jack cheese. Perfect for brunch or a hearty breakfast, these wraps are packed with vibrant flavors and textures.

With a delightful blend of eggs, fresh vegetables, and a tangy tomatillo salsa, these wraps are versatile enough for any meal. Serve them with a side of sour cream or fresh salsa for an extra kick.

Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious breakfast that will impress your family and friends!

Overview

These Zesty Tomatillo Egg Wraps are a delightful breakfast casserole that can be prepared the night before and baked just before serving. With a flavorful tomatillo salsa and a cheesy egg filling, this dish is perfect for feeding a crowd with minimal effort.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

Mexican

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 1.5 Pounds (lbs) tomatillos, halved
• 2 Cloves garlic, halved
• 1.5 Cups chopped onion, minced
• 0.3 Cups fresh cilantro, minced
• 1 Cup water
• 1 Jalapeno pepper, minced
• 1.5 Teaspoons (tsp) salt
• 4 Whole tomatoes, drained
• 1 Tablespoon (tbsp) olive oil
• 2 Whole green bell peppers, sliced
• 16 Large eggs, whisked
• 1 Teaspoon (tsp) salt
• 1 Pinch ground black pepper, to taste
• 1.5 Cups Monterey Jack cheese, shredded
• 8 12 Inch flour tortillas
• 0.5 Cups sour cream

Steps

1. Preheat oven to 375°F (190°C).
2. To make the salsa, puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper, and 1.5 teaspoons salt in a blender or food processor. Transfer the salsa to a saucepan, bring to a simmer, and cook for 5 minutes, then set aside.
3. Place the chopped tomatoes in a sieve and allow them to drain for at least 10 minutes.
4. In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and sauté until soft, about 5-10 minutes. Add whisked eggs, reduce heat to low, and cook while stirring occasionally until the eggs begin to set. Remove from heat and stir in 1 teaspoon salt, a pinch of ground black pepper, 1 cup Monterey Jack cheese, and the drained tomatoes.
5. To assemble the wraps, lay each flour tortilla on a flat surface. Spread about 2/3 cup of the egg filling down the middle, add 1 tablespoon of sour cream, fold in the sides, and roll to enclose the filling. Repeat with the remaining tortillas and filling.
6. Arrange the filled tortillas in a 10x16 inch casserole dish. Cover and chill for up to 24 hours if desired.
7. Pour salsa over the tortillas, sprinkle with the remaining 0.5 cup cheese, cover with foil, and bake for 15 minutes (or 25 minutes if chilled). Serve hot.

Enjoy your delicious Tomatillo Breakfast Egg Wraps with Monterey Jack Cheese!