Breakfast Tortillas

breakfast tortillas
Serves: 4
Prep: 5 minutes
Cook: 10 minutes

Change up brekkie with these quick and easy protein rich tortillas!

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4 corn tortillas

4 eggs

234 g 8.3 oz

2½  tbsp macadamia dukkah

40 g 1.4 oz

1 cup mozzarella cheese, grated

160 g 5.6 oz

Natural yoghurt, lactose free if required

120 g 4.2 oz

2 medium tomatoes, diced

130 g 4.6 oz

Parsley or coriander to serve


  1. Place a medium pot filled with water on the boil. When simmering, add the eggs (in their shell) for 5½ minutes. Remove and rinse under cold water to stop the cooking process and peel when cooled. 

  2. Heat a large non-stick pan on medium heat, heat tortillas for ~20 seconds on each side until they are soft and warm. As you cook them, place in a sealed plastic container and cover with a dry cloth to keep them hot and soft ready for serving.

  3. Spread the yoghurt over the tortillas, sprinkle with cheese and diced tomatoes. Cut the boiled eggs in half and place on the tortilla and sprinkle with dukkah and herb of your choice. 

  4. Season with salt and cracked pepper to taste, you can squash the egg in the centre of the tortilla and wrap it up for a portable breakfast.


Check the tortillas are made from corn and not wheat-based, otherwise, these may be high FODMAP.

Serving suggestions 

Drizzle a small amount of garlic-infused olive oil if desired, or a squeeze of lemon juice. 

Nutrition Information (per serve)
Energy 1300 Kj / 311 cal
Protein 20.00g
Carbohydrates 15.80g
Sugar 6.00g
Total Fat 17.30g
Saturated Fat 7.00g
Fibre 4.70g
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