5 Minute Taiwanese Scallion Egg Breakfast Wrap
This 5 minute Taiwanese Scallion Egg Breakfast Wrap is the quickest high protein breakfast you can make. Inspired by classic Taiwanese egg crepes, this recipes combines Taiwanese scallion egg with tortilla to make an easy ham, egg, and cheese breakfast wrap that comes together in 5 minutes. It’s a perfectly portable handheld breakfast that reminds me so much of mornings in Taiwan!
Hey there! Just so you know, some links on this page are affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Tiffy Cooks and keep our kitchen cooking. Thanks for the love!
High Protein Taiwanese Breakfast Wrap
This high-protein Taiwanese inspired breakfast wraps is a fusion recipe that I really enjoyed eating early morning before a run. It’s super speedy to make, and uses such simple ingredients, like tortilla, ham, cheese, and egg.
I woke up with the most random craving for Taiwanese Egg Crepes, or 蛋餅. But, I didn’t have all the ingredients for the pancakes. Instead, we’re making a quick five minute variation instead. This breakfast wrap turned out to be the perfect high-protein breakfast before a 10K morning run. It’s so tasty and quick to make, I’d probably make it again for a super quick snack, or a last minute lunch!
Breakfast Wrap Ingredients
- 2 eggs
- 1-2 stalks Green Onion finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp Oil
- 1 Tortilla 8–10 inch
- 3 slices Ham
- ½ cup shredded cheese about 40–50 g
Fried Scallion Egg
This wrap starts with scallion eggs 蔥花蛋, a staple of Taiwanese breakfasts. Most breakfast wraps use plain scrambled eggs as a filling, but today we’re using the same egg base you’d find in 蛋餅, Taiwan’s classic egg crêpe. It’s so simple to make, and only needs eggs, scallions, salt, pepper, and a little oil.
Don’t let the eggs cook too long before adding the tortilla, because it’ll firm up and the wrap won’t hold together. The moment to look for is when the bottom is set but the top is still wet and slightly raw. That way, the egg will cook onto the tortilla and hold the layers together.
Flour Tortilla
For the wrapper, a flour tortilla is the perfect stand-in. They give you a similar chewiness and flat shape to egg crepes without any extra prep. They’re soft enough to roll up, but sturdy once rolled. The surface crisps up just slightly in the pan, giving it a little crunch.
Tortillas are easy to find almost anywhere, even if you don’t live near an Asian grocery store. You can also use other flat, rollable breads like a thin green onion pancake, flatbread, corn tortilla, or roti.
Fillings and Sauce For Your Breakfast Wrap
You can really get creative with the fillings you’re adding into your breakfast wrap. Today we’re adding ham and cheese, classics for both breakfast wraps and dan bing flavors. Some other classic Taiwanese fillings you can add include tuna, Japanese Mayo, basil, kimchi, or corn. Or, you can try adding breakfast ingredients like bacon, potatoes, or bell peppers in your wrap instead.
Pro tip, if you like a little spice, try adding my Homemade Chili Oil while adding ham and cheese!
How to Make Breakfast Wrap
- In a small bowl, whisk together the eggs, chopped green onion, salt, and black pepper.
- Heat oil in a nonstick skillet over medium heat and pour in the egg mixture, spreading it evenly across the pan.
- Cook for about 1-2 minutes, or until the bottom of the eggs just begin to set, then place the tortilla on top and press gently so the eggs stick.
- Flip the tortilla so the egg side is facing up.
- Add the ham and shredded cheese over one half of the eggs.
- Roll up the tortilla, keeping the seam side down in the pan so it seals.
- Continue cooking for 1–2 minutes, turning as needed, until the outside is lightly golden and the cheese inside has softened.
- Transfer to a cutting board, slice, and serve warm.
Complete Your Morning with a Healthy Wake-up Drink!
5 Minute Taiwanese Scallion Egg Breakfast Wrap
By Tiffy Cooks
Equipment
Ingredients
- 2 eggs
- 1-2 stalks Green Onion finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp Oil
- 1 Tortilla 8–10 inch
- 3 slices Ham
- ½ cup shredded cheese about 40–50 g
Instructions
- In a small bowl, whisk together the eggs, chopped green onion, salt, and black pepper.
- Heat oil in a nonstick skillet over medium heat and pour in the egg mixture, spreading it evenly across the pan.
- Cook for about 1-2 minutes, or until the bottom of the eggs just begin to set, then place the tortilla on top and press gently so the eggs stick.
- Flip the tortilla so the egg side is facing up. Add the ham and shredded cheese over one half of the eggs.
- Roll up the tortilla, keeping the seam side down in the pan so it seals.
- Continue cooking for 1–2 minutes, turning as needed, until the outside is lightly golden and the cheese inside has softened.
- Transfer to a cutting board, slice, and serve warm.
Easy quick yummy breakfast!