Sheet Pan Breakfast Wrap
Equipment
- 1 medium bowl
Ingredients
- 10 organic eggs
- ½ cup cottage cheese
- 2 cup shredded frozen potatoes
- 1 organic zucchini shredded
- 1 cup gruyere cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup uncured ham chopped
- 2½ tsp M Salt or other seasoning with a salt, garlic, pepper mixture
- 11 tortilla shells
Instructions
- In a bowl, whisk together 10 organic eggs, ½ cup cottage cheese, 2 cup shredded frozen potatoes, 1 organic zucchini shredded, 1 cup gruyere cheese, 1 cup sharp cheddar cheese, 1 cup uncured ham 2½ tsp M Salt.
- On a sheet pan lay out 8 of the 11 tortilla shells overlapping the edges so you can fold over. Make sure they cover the entire pan.
- Pour in the egg mixture and place the tortillas on top.
- Bake in the oven for about 18 minutes.
- Remove and let cool. Use a pizza cutter to slice into squares.
Notes
To freeze:
Bring to room temperature and place the squares on a sheet pan that is lined with parchment paper. Place in the freezer for 2 hours. Transfer to a freezer safe Ziploc or container.