Thursday, June 21, 2012

Mushroom Crab Stuffed Egg Wraps

I created this for my husband for Father's Day breakfast. He's not big on sweet stuff for breakfast so I imagined this up and made it!

Mushroom Crab Stuffed Egg Wraps
  • 32 oz liquid eggs
  • 2 Tbsp oil
  • 2 cups sliced mushrooms
  • 1/2 cup green onions, sliced
  • 2 cups flaked imitation crab meat
  • 1 cup cheddar cheese, shredded 
  • 1 pkg instant Hollandaise sauce
  • dried parsley 
  • salt & pepper
In a bowl mix liquid eggs with a pinch of salt and pepper. Heat skillet to medium high with 1/2 Tbsp oil. Pour 3/4 of egg mixture onto pan and tilt pan until mixture spread into a thin 6 inch diameter circle. Flip and cook until both sides are done. Repeat until you have 4-6 wraps.

Saute mushrooms and onions in pan. Make Hollandaise sauce according to directions on package. Place wraps on a platter.  Arrange crab, mushrooms, onions and cheese on wrap. Roll up. Spoon suce over and sprinkle with parsley. Serve with sausage and berries!

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