Smokey Crab Breakfast Scrambler Wrap
COOK TIME: 10 minutes
MAKES: 3 servings
THAW crab cakes according to package directions (either in the refrigerator overnight or under cool or tepid running water).
CRACK eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.
ADD cream, cheddar cheese and bacon crumbles to the eggs and whisk together. Use fingers to gently crumble crab cakes and add to egg mixture. Gently stir mixture together with a fork until combined.
PLACE butter into a large skillet and heat on medium-high heat until butter melts.
REDUCE heat to medium and pour in egg and crab mixture. Use a rubber heat-resistant spatula to slowly stir the eggs while they cook. Cook eggs to the desired level of doneness.
SPOON onto tortillas, wrap, and serve immediately.
This recipe features
Maryland Style Crab Cakes, 8 OZ