Breakfast recipes: wrap it up!

Wraps might make them portable, but you're going to want to sit down and savour these two breakfast recipes all morning long.

Looking for an easy, savoury dish to serve to company? This Southwestern breakfast casserole has an incredibly creamy texture from canned corn mixed with cheddar cheese and hard-cooked eggs. Corn tortillas give these enchiladas the perfect amount of chew.

Prep time: 15 min

Cook time: 20 min

Serves 8

• 8 corn tortillas
• 8 hard-cooked eggs, chopped
• 1 can (240 g or 8 1/2 oz) cream-style corn
• 150 ml (2/3 c) shredded cheddar cheese
• 1 can (110 g or 4 oz) chopped green chili peppers, undrained
• 10 g (2 tsp) taco seasoning mix
• 1 g (1/4 tsp) salt
• 1 bottle (226 g or 8 oz) mild taco sauce
• Sour cream (optional)

1. Preheat the oven to 180°C (350°F).
2. Heat a large nonstick skillet over medium-high heat. Add two tortillas to the skillet at a time along with a few drops of water. Cover and cook, turning once, until soft and pliable, one minute per side. Set aside and cover to keep warm.
3. Combine the eggs, corn, cheese, chilis, seasoning mix and salt in a medium bowl. Spoon 125 millilitres (1/2 cup) of the mixture down the centre of each tortilla and roll up tightly. Place the enchiladas, seam side down, in a greased 23 x 32.5 centimetre (nine x 13 inch) baking dish. Top with taco sauce.
4. Bake, uncovered, until heated through, about 15 minutes. Serve with sour cream, if using.

Hard-cooked eggs aren't difficult to make, but they do take time. Fortunately, you can buy already-hard-cooked eggs in most grocery stores these days. Look for these timesavers next to the regular eggs in the dairy section.

Quesadillas are a popular Mexican appetizer or dinner dish. In this version, we use classic brunch ingredients for a surprisingly fun, warm meal. It's no longer the same old bagels and lox!

Prep time: 15 min

Cook time: 10 min

Serves 2

• 125 g (1/2 c) peeled, pitted and finely chopped Haas avocado
• 125 g (1/2 c) finely chopped tomato
• 10 g (2 tsp) chopped cilantro
• Pinch of salt
• 2 flour tortillas (20 cm or 8 in)
• 42 1/2 g (1 1/2 oz) cream cheese, softened
• 2 large slices (about 50 g or 2 oz) smoked salmon
• 2 very thin red onion slices
• 10 g (2 tsp) drained chopped capers

1. In a small bowl, combine the avocado, tomato, cilantro and salt and mix well.
2. Spread each tortilla with the cream cheese. Lay one slice of the salmon on half of each tortilla. Separate the onion into rings and spread them over the salmon then sprinkle with the capers. Fold the tortilla over to form a half-moon.
3. Heat a large nonstick skillet over medium heat until hot. Add the quesadillas and cook until lightly browned and heated through, three to four minutes per side.
4. Transfer the quesadillas to two serving plates and top each with half of the avocado mixture.

• The quesadillas can be assembled several hours in advance.
• Wrap them in plastic and keep them in the refrigerator.
• This is great for a large brunch, where they can be assembled long before guests arrive and then cooked at the last minute.
• Even better is that they make great hors d'oeuvres when you cut each cooked quesadilla into four or five wedges.

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