Tortilla Egg Roll-Ups

Prep Time
<5 min.
Cook Time
<5 min.
Recipe by:

This is an energizing, hand-held snack to grab when running to sports practices and games. It takes under 5 minutes to make, and it’s got the dynamic duo of carbs to fuel muscle + protein to repair muscle.

Make This Recipe


4 Eggland’s Best Large Eggs

4 teaspoons extra-virgin olive oil

1/2 cup shredded cheddar cheese

4 whole grain tortillas (6-inch)

Optional mix-ins: finely chopped spinach, tomatoes, bell peppers


  1. Over medium heat, warm a 6-inch skillet.
  2. In a small measuring cup, scramble 1 Eggland’s Best Egg.
  3. Add 1 teaspoon of oil to the skillet, pour in the egg, and swirl so it covers the bottom of the pan.
  4. Sprinkle on 2 tablespoons of cheese and optional mix-ins.
  5. Let the egg cook for about 30 seconds, or until the bottom is cooked, but the top is still a little wet.
  6. Press 1 tortilla right on top of the wet egg, and cook for another 30 seconds (the egg + tortilla will stick together.)
  7. Using a spatula, flip the egg + tortilla over, and cook for another 30 seconds, until the egg is fully cooked.
  8. Remove from pan, let cool slightly, and then roll it.
  9. Repeat for the remaining eggs and tortillas.
  10. Eat immediately or store covered in the fridge for up to 4 days.

Make extras to keep in the freezer for up to 3 months.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 roll-up
Calories 250
Fat 14g
Saturated Fat 4.5g
Cholesterol 190mg
Sodium 230mg
Carbohydrates 14g
Dietary Fiber 2g
Protein 12g