Crispy Cornflake-Crusted Egg and Cheese Breakfast Rolls
Soft scrambled eggs and melted cheese wrapped in tortillas, dipped in egg, coated in crunchy cornflakes, and baked until golden with extra bubbling cheese on top. A fun, crispy twist on classic breakfast wraps.
Equipment
- 1 | Nonstick skillet | for scrambling eggs
- 1 | Baking sheet | lined with parchment
- 1 | Shallow bowls | for egg wash and cornflakes
- 1 | Spatula |
Ingredients
- 4 | | flour tortillas | medium size
- 6 | | large eggs | divided
- 1.5 | cups | shredded mozzarella cheese | divided
- 2 | cups | cornflakes | lightly crushed
- 0.25 | teaspoon | salt |
- 0.125 | teaspoon | black pepper |
- 1 | tablespoon | butter |
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat. Whisk 4 eggs with salt and pepper, then scramble until soft.
- Warm tortillas briefly. Divide scrambled eggs among tortillas and top with most of the cheese.
- Fold sides in and roll each tortilla tightly to seal.
- Beat remaining 2 eggs in a shallow bowl. Place cornflakes in another shallow dish.
- Dip each roll in egg wash, then coat thoroughly in cornflakes.
- Arrange rolls on the prepared sheet and sprinkle remaining cheese on top.
- Bake 12–15 minutes until cornflakes are golden and cheese is melted.
- Rest 2 minutes, then slice and serve.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
Lightly crush the cornflakes for better coverage without turning them to powder.
Assemble the night before and bake in the morning for an easy start.
Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
Lightly crush the cornflakes for better coverage without turning them to powder.
Assemble the night before and bake in the morning for an easy start.