Prep the ingredients per the instructions above.

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.

Serve: Plate the wraps alongside the fruit and orange juice. Enjoy your breakfast!