Breakfast Wrap

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 855kcal

Ingredients

Pumpkin Cream:

  • 2 cups Milk your choice
  • 3 TBSP Pumpkin puree
  • 2 TBSP Maple syrup
  • 2 tsp Vanilla extract
  • 2 tsp Pumpkin pie spice or cinnamon
  • pinch Salt

Coffee:

  • 2 cups Cold brew coffee
  • Ice cubes

Egg, Smoked Gouda, Ham, & Poblano Pepper Wrap

  • 1 TBSP Extra-virgin olive oil or butter
  • 1 medium Poblano pepper seeded and finely diced
  • 4 oz Smoked Ham diced
  • 4 large Eggs beaten
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ½ cup Smoked Gouda cheese shredded
  • 2 large Flour tortillas 10 inch

Fruit

  • 1 cup Mixed fresh fruit such as strawberries, blueberries, banana slices
US Customary - Metric

Instructions

  • Make the Pumpkin Cream Cold Brew: In a small saucepan, combine milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Heat over low to medium heat, whisking until steaming but not boiling. Remove from heat and refrigerate to cool. (Alternatively, use a hand-held frother to blend all ingredients together.)
  • Sauté the Poblano Pepper: Heat a non-stick skillet over medium heat and add olive oil or butter. Add the diced poblano pepper and sauté for 2–3 minutes, stirring occasionally, until softened and slightly charred. Stir in the diced smoked ham and cook for 1–2 minutes, until heated through and lightly browned.
  • Scramble the Eggs: Pour the beaten eggs into the skillet with the peppers and ham. Cook, stirring gently with a spatula, for 2–3 minutes until the eggs are mostly set but still slightly runny. Season with salt and pepper.
  • Melt the Cheese: Sprinkle the shredded smoked Gouda evenly over the eggs. Continue stirring for 1 minute, or until the cheese melts and the eggs are fully cooked but still soft and creamy. Remove from heat.
  • Assemble the Wraps: Warm the tortillas in a microwave for 10–15 seconds or on a skillet for 20 seconds per side to make them pliable. Divide the egg mixture evenly between the tortillas, placing it in the center of each. Fold in the sides, then roll them up tightly to form wraps.
  • Assemble the Pumpkin Cold Brew: Remove the pumpkin cream mixture from the fridge and froth with a milk frother until creamy and foamy. Fill two glasses with ice, pour the cold brew over the ice, and top with the frothed pumpkin cream. Sprinkle it with extra pumpkin pie spice.
  • Serve: Plate the wraps alongside the fruit and pumpkin cream cold brew. Enjoy your breakfast!

Nutrition

Calories: 855kcal | Carbohydrates: 71g | Protein: 41g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 159mg | Sodium: 1022mg | Potassium: 1319mg | Fiber: 3g | Sugar: 59g | Vitamin A: 5048IU | Vitamin C: 117mg | Calcium: 799mg | Iron: 3mg

Breakfast Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 855 kcal

Ingredients
 
 

Pumpkin Cream:

  • 2 cups Milk your choice
  • 3 TBSP Pumpkin puree
  • 2 TBSP Maple syrup
  • 2 tsp Vanilla extract
  • 2 tsp Pumpkin pie spice or cinnamon
  • pinch Salt

Coffee:

  • 2 cups Cold brew coffee
  • Ice cubes

Egg, Smoked Gouda, Ham, & Poblano Pepper Wrap

  • 1 TBSP Extra-virgin olive oil or butter
  • 1 medium Poblano pepper seeded and finely diced
  • 4 oz Smoked Ham diced
  • 4 large Eggs beaten
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ½ cup Smoked Gouda cheese shredded
  • 2 large Flour tortillas 10 inch

Fruit

  • 1 cup Mixed fresh fruit such as strawberries, blueberries, banana slices

Instructions
 

  • Make the Pumpkin Cream Cold Brew: In a small saucepan, combine milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Heat over low to medium heat, whisking until steaming but not boiling. Remove from heat and refrigerate to cool. (Alternatively, use a hand-held frother to blend all ingredients together.)
  • Sauté the Poblano Pepper: Heat a non-stick skillet over medium heat and add olive oil or butter. Add the diced poblano pepper and sauté for 2–3 minutes, stirring occasionally, until softened and slightly charred. Stir in the diced smoked ham and cook for 1–2 minutes, until heated through and lightly browned.
  • Scramble the Eggs: Pour the beaten eggs into the skillet with the peppers and ham. Cook, stirring gently with a spatula, for 2–3 minutes until the eggs are mostly set but still slightly runny. Season with salt and pepper.
  • Melt the Cheese: Sprinkle the shredded smoked Gouda evenly over the eggs. Continue stirring for 1 minute, or until the cheese melts and the eggs are fully cooked but still soft and creamy. Remove from heat.
  • Assemble the Wraps: Warm the tortillas in a microwave for 10–15 seconds or on a skillet for 20 seconds per side to make them pliable. Divide the egg mixture evenly between the tortillas, placing it in the center of each. Fold in the sides, then roll them up tightly to form wraps.
  • Assemble the Pumpkin Cold Brew: Remove the pumpkin cream mixture from the fridge and froth with a milk frother until creamy and foamy. Fill two glasses with ice, pour the cold brew over the ice, and top with the frothed pumpkin cream. Sprinkle it with extra pumpkin pie spice.
  • Serve: Plate the wraps alongside the fruit and pumpkin cream cold brew. Enjoy your breakfast!

Nutrition

Calories: 855kcalCarbohydrates: 71gProtein: 41gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 159mgSodium: 1022mgPotassium: 1319mgFiber: 3gSugar: 59gVitamin A: 5048IUVitamin C: 117mgCalcium: 799mgIron: 3mg
Tried this recipe?Let us know how it was!