Inspired by Nadiya’s Time to Eat recipe for egg rolls.

This borrows her technique for a sweeter french-toast version

 

I use the small corn tortillas, 2 tortillas per egg
Whisk eggs with a few tablespoons milk, add sweetener and cinnamon to taste and mix until frothy

Submerge first tortilla in egg mixture.  Spoon some of the egg mixture into a hot buttered pan.  Stick the tortilla onto your cooking egg and press it in.

Flip tortilla after egg has cooked, browning the other side.  Roll it up and remove.

Serve with maple syrup.