Tortilla and Scrambled Egg Casserole







A recipe allowed in a / diet.

Scrambled eggs with vegetables, rolled in tortillas, and covered with a delicious creamy sauce! This casserole recipe has plenty of surprises in store for you. And do not worry! It might look complicated, but it’s a no-brainer.

Nutritional Chart

Calories: 334 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 28 g
  • 19 g
  • 19 g

Ingredients Needed for Tortilla and Scrambled Egg Casserole

5 eggs
½ red bell pepper, chopped
2 spring onions, chopped
1 ounce of butter
2 tablespoons of flour
½ cup milk
1 ounce of mozzarella, shredded
3 tortilla wraps

How to Make Tortilla and Scrambled Egg Casserole

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Crack the eggs, sprinkle some salt over them, and then whisk them.
  3. Add the chopped red bell pepper and 1 spring onion.
  4. Mix everything together.
  5. Heat a cast-iron skillet and pour the eggs and veggies in it.
  6. Scramble the eggs and vegetables in the pan, so that it gets properly cooked.
  7. Heat a large saucepan and add the butter.
  8. Let it melt while stirring with a spoon.
  9. Add the flour over the melted butter and mix the two together with a spoon.
  10. Pour in the milk and keep stirring until it comes to a boil.
  11. Add the shredded mozzarella, sprinkle salt and pepper.
  12. Take a tortilla wrap. Add some of the scrambled eggs and veggies on it and roll it.
  13. Put the 3 tortilla rolls in a ceramic oven tray.
  14. Pour the cheesy cream over the tortillas.
  15. Top the dish off with 1/2 chopped spring onion.
  16. Cook in the oven for 20 minutes.

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