I am always trying to come up with creative recipes for my toddler’s breakfasts because the good ol’ eggs and toast combo gets old. I am trying at least one or two new breakfast recipes for my toddler each week and this recipe is one of them. I love to eat these with her, they’re so yummy! This recipe is a fun take on scrambled eggs by combining them with a tortilla. The egg and tortilla combo has a subtle sweetness from the tortilla, a nice saltiness from the eggs and the two cooked together create such a delicious texture. This recipe only requires 3 ingredients: eggs, milk and tortillas. Of course salt and pepper also, but salt and pepper are almost always on hand! This recipe is also incredibly quick to make and so yummy. It’s super fun to eat and look at, which is the goal when cooking for your toddler. I hope you love these pinwheels as much as my toddler and I do!
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For Littles
These Eggy Tortilla Pinwheels are a fun new breakfast idea I think your littles will absolutely love. This breakfast is high in protein and carbs, keeping your little one nice and full. They’re super easy to eat, healthy and delicious. You can serve this to your little 7 months +!
This is how I serve it to my 18-month-old:
How To
Scramble your eggs with milk, salt and pepper.
Pour the scrambled eggs into a greased skillet over medium heat. Let that sit and cook. Once the eggs are almost fully cooked, put your tortilla on top and press into the eggs. After a minute, using a spatula, flip the eggy tortilla. Leave on for another minute or two.
Then place on a cutting board to cool and then roll up and slice horizontally into wheels.
Slice horizontally into wheels.
Eggy Tortilla Pinwheels
Course: Breakfast, For Toddlers, Healthy, Lunch, Main Dishes, Recipes, Snacks2
servings1
minute5
minutesIngredients
1 tablespoon butter
2 eggs
1 tablespoon milk
1/4 teaspoon salt
Pinch of black pepper
1 9-inch flour tortilla
Directions
- Grease a 9 inch skillet pan with the butter or an oil of your choice and place over medium low heat.
- While the pan is heating up, combine the eggs, milk, salt and pepper in a small bowl and whisk until the eggs and milk are complete combined.
- Pour the scrambled eggs into the heated up skillet. Leave the eggs and let the eggs start to cook. This should take a couple minutes.
- When the eggs are almost fully cooked, throw your tortilla on top of the eggs and press into the eggs. Let it cook for another minute.
- With a rubber spatula, flip the eggy tortilla over so that the tortilla is now on the bottom of the skillet and the egg side is on top. Let cook for another minute (we don’t want to cook the tortilla, we just want it to be nice and warm and connected to the eggs).
- Move the eggy tortilla over to a cutting board and let it cool slightly. Once it’s cool enough to touch, roll the eggy tortilla up horizontally (see in pictures above).
- Once rolled up, use a serrated knife and start horizontally slicing into 1 inch wheels.
- Serve warm! You can store these in an airtight container in the fridge for up to 3 days. Enjoy!:)
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