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Cheesy Veggie & Egg Breakfast Roll-Ups, the perfect kid-approved, toddler-approved meal. #healthykids #kidsinthekitchen #breakfastwraps

Cheesy Veggie & Egg Breakfast Roll-Ups

Little Eats & Things
Servings 6


  • 6 8" whole grain tortillas
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • ¼ cup green onion chopped
  • 2 tablespoons fresh parsley
  • 1 tablespoon oil
  • 6 large eggs
  • 1 tablespoon unsalted butter
  • ¾ cup low-fat shredded sharp cheddar cheese
  • 2 teaspoons garlic powder
  • Salt/pepper to taste


  • Add oil to a large skillet, over medium-high heat. Add in the bell peppers, green onion, and parsley and sauté until the vegetables become tender. Season with garlic powder and salt/pepper to taste. Remove from the skillet and set aside.
  • Reduce heat to medium, and melt 1 tablespoon of butter in the same skillet. Crack the eggs into a medium bowl and whisk them with a fork. Pour the eggs into the skillet and cook. Stir the eggs for about 2 to 4 minutes, or until they are just set. Remove skillet from heat.
  • Working with one tortilla at a time, spread about 2 tablespoons of shredded cheese on the tortilla, followed by 1/6 serving of the scrambled eggs and vegetable mixture. Roll them up and repeat with the remaining tortillas.
  • If you’re serving the roll-ups right away, you can halve the burritos like I did, or serve them whole with a side of warm salsa, if desired.
  • If you’re freezing the roll-ups for later, let them cool to room temperature, and then wrap each one in plastic wrap. Transfer the wrapped roll-ups to a freezer-safe bag and squeeze out the air before sealing. Store the roll-ups in the freezer.
  • To defrost frozen roll-ups, unwrap the plastic wrap and then wrap the roll-up in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout and enjoy!