Egg, Cheese and Ham Wrap is the most requested breakfast at my house.

My kids have been off from school for more than a couple of days after winter break due to the icy roads, and snow so they are asking me constantly to make this wrap.

The combination of crunchy, lightly toasted tortilla on the outside, and eggs, cheese… with a hint of smokiness from the ham gives you an amazing taste, and balance between the flavors as well as textures.

You can use crunchy bacon, or chicken/turkey from the deli, or whatever you have on hand. If you don’t eat meat whatsoever, you can keep it plain or add sauteed vegetables.

Tap here for more breakfast ideas

It will surprise you how delicious it is, easy to make and on top of it, in my opinion, breakfast for a champ. Completely fulfilling, as this whole wrap makes you very full.

Usually, I would serve it with fresh fruits if it’s for breakfast or a nice salad if we are eating lunch or dinner.

Let me know in the comment section if you made my Egg, Cheese and Ham Wrap.

You could tag me on social media. @sandraseasycooking, using hashtag #sandraseasycooking.

You can also send me a pic at [email protected]. I would love to see you creating one of my recipes.

Yield: Serves 2

Egg, Cheese and Ham Wrap

Print

Easy and tasty breakfast recipe.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1/2 teaspoon 2.36g Butter (preferably, unsalted)
• 2-3 large eggs beaten
• 2 Pinches of Salt
• Pinch of Ground Black Pepper
• 2 slices Mozzarella cheese
• 2-3 slices Hickory Smoked Ham or any on hand, even chicken/turkey/beef roast from deli could be used
• 1/2 teaspoon butter preferably, unsalted
• 1 large Tortilla

Instructions

1. Beat the eggs until smooth and add salt and ground black pepper, mix again. *Don’t go over two pinches because we are adding cheese and ham.
2. In the meantime, heat the skillet/frying pan on medium-high and add 1/2 teaspoon (2.36g) of butter. Let the butter melt.
3. Pour beaten eggs into the hot skillet, and cook over medium-high heat.
4. At this point, push the sides of the eggs (omelet), and let the wet part of the egg go to the bottom.
5. When it’s almost set on the top, take a spatula and flip the omelet. Turn OFF the heat, but keep the pan still on the hot burner.
6. Add cheese in the middle, then ham. Now, start to roll the omelet. Take it out and set aside.
7. Turn the heat to medium-high heat again, then add 1/2 teaspoon of butter. Allow the butter to melt.
8. Place tortilla in the pan, and keep it in for 10-15 seconds, then place the rolled omelet closer to the edge of the tortilla.
9. Roll the tortilla, and try to fold the edges in. After it’s rolled turn a few times to develop the crusty, crunchy tortilla texture.
10. Brush with a little more butter, if desired.

Notes

You can add chicken, roast beef or turkey from the deli, even hard salami would work. In the case of tortilla, any flavor would work wonderfully.

Cheese: Use whatever cheese you have on hand, even if it’s shredded. I like mozzarella because it melts easily and it’s an affordable type of cheese.

You may use a low-carb tortilla for Keto-Friendly wrap.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

One more chicken recipe, but this is Cajun Chicken over Potatoes, which extra tasty. Don’t you just love the crunchy chicken skin?

What’s more, this one was ever so crunchy with a touch of heat from Cayenne pepper, simply the way I like it.

There is no better comfort than potatoes and chicken. Usually, I would serve it over the weekend when the whole family gets together.

Tap here for more tasty dinner ideas

Since we are so busy during the week, sitting at the dining room table is sometimes impossible, so that’s why we make an effort and make it that much more special over the weekend.

I have hardly any leftovers, and that’s what I like to see empty plates or bowls.

When I make chicken and potatoes, there is always a big bowl of mixed greens salad with citrusy dressing, and homemade bread.

It just wouldn’t be complete without it. I hope you will appreciate this type of supper as much as we did.

If you make Cajun Chicken over Potatoes or any other of my recipes please tag me on Instagram. @sandraseasycooking and make sure to use hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers as well. Thank you so much in advance!

Yield: Serves 4 to 6

Cajun Chicken over Potatoes

Print

Easy and tasty family dinner idea.

Prep Time 10 minutes

Cook Time 45 minutes

Marinate Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

• 4 Chicken Thighs with a drumstick you can use chicken breast, drumsticks or thighs
• 2 tablespoons Ghee or similar, butter could be used as well

Cajun Dry Rub

• ½ teaspoon ground Black Pepper 2.3g
• 2½ teaspoons Salt 14.22g
• 2 teaspoons Onion powder 4.6g
• 1 teaspoon ground Cumin 2.30g
• 1 teaspoon Garlic powder 2.30 g
• 1 teaspoon smoked Paprika 2.30g
• 1 teaspoon Chili powder 2.30g
• 1½ teaspoon Cayenne pepper 3.45g
• ½ teaspoon dry Parsley 0.53g
• ½ teaspoon dry Sage 0.53g
• ½ teaspoon dry Thyme 0.53g

Potatoes

• 2-3 lbs Yellow Potatoes more if you wish
• Salt and ground black pepper to taste

Instructions

CHICKEN

1. Combine everything for the rub and if you have any leftover dry rub, place it in the airtight container. Keep it in a dry place, such as a pantry.
2. Add Cajun Dry Rub in the large plate, and cover the chicken with dry rub. Pat the rub so it can stick, and place on the other plate or tray, continue until all 4 pieces are done.
3. Cover the plate or a tray with plastic wrap/film and place in the fridge for 30 minutes to overnight.
4. Preheat oven at 400F/200C.
5. Grease the bottom of the baking pan with oil or shortening. Place chicken in the baking pan and bake it for 45-50 minutes or until the chicken is golden. The internal temp for chicken thighs and drumsticks is 175F/80C and for chicken Breast 165F/74C.
6. If you want an extra crunchy skin, turn the broiler on and let it cook under it for a couple of minutes.  Try not to burn it!
7. Serve it over roasted potatoes, or mashed potatoes.

POTATOES

1. Wash and scrub clean the potatoes, then about 10 minutes into cooking chicken, add quartered potatoes on the side of the chicken.
2. If the potatoes are not done by the time chicken is, just take the chicken out and cook potatoes until they are tender or crispy, depending on what you like the best.
   

Notes

If you are using other chicken cuts the baking time will depend on it. The chicken breast could be used instead, or thighs and drumsticks, separately. Also, you can decrease the amount of chicken if there are fewer people. If you have any leftover dry rub, place it in the airtight container. Keep it in a dry place, such as a pantry.

Potatoes: Since the baking pan already has a grease from the oil or shortening and chicken juices, you do not need additional oil. I add a couple of pinches of salt and ground black pepper to the potatoes.

You can make this in the air-fryer or grill, just adjust the time of cooking. It might take about 35-40 minutes depending on the size of the chicken.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

My version of Chicken Fettuccine Alfredo is probably one of my favorite meals. I just love the whole thing; creamy sauce, pease, and the chosen. It is such an easy meal, yet satisfying.

Anyhow, I am a visual person and I believe having a video recipe is extremely useful so I will attempt to make as many as I can.

All things considered, I made 3 different videos. Well, I must say that it was a disaster.

It was not going how I would have preferred it. I had a flour drop to the floor, like the whole bagful, pasta sauce everywhere throughout the tiles and walls that we painted a week before.

Why? Well, BECAUSE as I was recording my measuring cup magically just slipped down like I didn’t have hands at all.

Just when I am verging on finished one of the recordings, I poured myself one tall glass of squeezed orange juice, which I knocked off the table, and do I have to say more?

I was not happy at all.

Check out one more amazing pasta dinner: SKILLET LASAGNA & VIDEO

Here and there, things do not genuinely go the way we want them to go. However, we lift ourselves up and go on.

For what is worth regardless of my crazy clumsy weekend, this fettuccine was stunning and very delicious. It brightened my day, that’s for sure!

I had the whole pack of store-bought grilled chicken that I usually put on my mixed greens, however, I didn’t know what to make for a supper that each of the 5 of us could appreciate together.

In this way, after a tad bit of conceptualizing, the idea was to make something that you would most likely request in the Italian eatery and pay around $15.

WATCH MY VIDEO ON YOUTUBE

Turn off the ad-blocker to watch a video here!

I think this entire family size dinner cost me that much… $15. With that being said, you can purchase Alfredo sauce, or make my simple one.

I included a recipe beneath. It is completely up to you. Furthermore, obviously, if you would prefer not to purchase grilled chicken please pan-fry or saute, or barbecue it yourself.

When you have cooked chicken, sauce and pasta this recipe is done in 5 minutes. You can prepare ahead, place in the fridge and just mix it up together when you are ready.

Similar recipes that you might like

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas

Please, let me know if you make my version of Chicken Fettuccine Alfredo.

Share your pictures with me on Instagram, but make sure to tag me. @sandraseasycooking with hashtag #sandraseasycooking

Yield: Serves 4

Chicken Fettuccine Alfredo

Print

The best Chicken Fettuccine Alfredo Recipe. It makes an amazing family-style pasta dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cup Alfredo Sauce
• 1 pound Grilled Chicken Strips store-bought/ pan sauteed or grilled works fine
• 1 cup frozen peas slightly defrosted (you can use canned peas)
• 1 box 1 pound Fettuccine pasta,
• Pinch of ground black pepper
• Dry Parsley
• Shredded Parmesan cheese
• Garnish with fresh herbs

Homemade Alfredo Sauce

• 1 1/2 cup heavy cream
• 4 cloves garlic peeled and crushed
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Ground Black Pepper
• Salt to taste

Instructions

1. In a medium saucepan, add one and a half cup of Heavy Cream, and to the cream add 4 peeled and crushed garlic cloves.  Turn the heat on medium-low until the cream starts to bubble, not boil, but a bubble. Turn the heat to LOW and let it simmer for about 10 minutes. The cream will be infused with the garlic flavor and aroma. After 10 minutes take the garlic cloves out, season it with ground black pepper and salt to taste. Let it simmer for 5 more minutes and then add grated Parmesan cheese. Heavy cream is already silky smooth so no additional oils would be necessary, however, you can add 1 tablespoon of butter if you desire.
2. In a large pot, add water with a tablespoon of salt. Let the water boil and add pasta. Cook according to the pasta box, usually 8-10 minutes. Drain the pasta and set aside.
3. In a skillet or deeper frying pan, add Alfredo sauce, defrosted peas, and chicken strips if they are cooked, if not season the chicken with a few pinches of salt and pepper, slice into equal size strips and cook for a couple of minutes or until the chicken is no longer pink, or you can grill it yourself, just slice before adding.
4. To the Alfredo Sauce, peas and chicken, add cooked pasta, stir and add black pepper, shredded Parm cheese and a sprinkle of dry parsley.
5. Stir and garnish with fresh herbs. I had beautiful fresh Thyme, so that’s what I’ve used

Notes

You can buy grilled chicken from the store OR make your own. All you need 1 lb of chicken, which is usually one full chicken breast. Grill, saute, roast; just a season, cook and slice the way you want. You can add mushrooms if you like, broccoli or any other veggies that you prefer. Peas go perfectly with this dish, though. Also, you may use canned peas if you have that on hand.

YOU DO NOT have to add peas at all. You can use Alfredo sauce from the store OR try my homemade that is so easy you will never buy again.

This serves 6 if you are going to the serving size, however, depending on the appetite and the person, 4 people could be pretty full. I used grated Parm cheese because it melts better than grated, but again it’s up to you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest