Cheese Brunch Roll-ups
Portion Size: 1 Cheese Brunch Roll-up (1 cup)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups sliced fresh mushrooms | Wash and slice |
| 1/2 cup s green onion | Wash, trim and slice (including green) |
| 1/2 cup green pepper | Wash, trim and dice |
| 2 tablespoons margarine | |
| 8 (7 inch) flour tortilla | May use whole wheat |
| 1 1/2 cups shredded lowfat cheddar cheese | |
| 8 eggs, beaten | Or 2 cups egg substitute |
| 2 cups nonfat milk | |
| 1 tablespoon flour | |
| 1 cup shredded lowfat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan cook mushroom, onion, and green pepper in margarine till tender | |
| 2 | Dividing mushroom mixture evenly, spoon along center of each tortilla | |
| 3 | Divide the 1 1/2 cups cheese among the tortillas | |
| 4 | Roll up tortillas and place, seam side down, in a greased baking dish | |
| 5 | In a bowl stir together eggs, milk, and flour. Pour over rolled up tortillas | |
| 6 | Bake in a 350 degree oven for 35 to 40 minutes or till set | Cook until internal end temperature is 160 ° degrees F. |
| 7 | Sprinkle the 1 cup cheese over top | |
| 8 | Let stand 10 minutes and serve |
Posted in Breakfast and Egg Recipes, Breakfast Entree
