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Egg and Spinach Breakfast Wrap Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 wraps
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

The egg and spinach breakfast wrap is a quick, protein-packed way to start your day. Filled with fluffy scrambled eggs, sautéed spinach, melted cheese, and wrapped in a soft tortilla, it’s a wholesome and satisfying breakfast that’s perfect for busy mornings or meal prep.

Ingredients

Egg Mixture

  • 4 large eggs
  • 1 tablespoon milk
  • Salt and black pepper to taste

Vegetables and Cheese

  • 1 tablespoon olive oil or butter
  • 1 cup fresh spinach, chopped
  • ¼ cup shredded cheddar or mozzarella cheese

Wrap

  • 2 large flour tortillas (8–10 inch)

Optional Fillings

  • Diced tomatoes
  • Avocado slices
  • Hot sauce

Instructions

  1. Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
  2. Sauté Spinach: Heat the olive oil or butter in a nonstick skillet over medium heat. Add the chopped spinach and sauté for 1 to 2 minutes until wilted and tender.
  3. Cook Eggs: Pour the egg mixture into the skillet with the spinach, stirring gently and continuously to scramble the eggs until they are softly cooked through but still moist.
  4. Add Cheese: Remove the skillet from heat and immediately stir in the shredded cheese to allow it to melt into the warm eggs and spinach mixture.
  5. Warm Tortillas: Heat the tortillas in a dry skillet over low heat or briefly microwave them until warm and pliable.
  6. Assemble Wraps: Divide the egg and spinach mixture evenly between the two warmed tortillas. Add any optional fillings like diced tomatoes, avocado slices, or hot sauce if desired.
  7. Roll and Serve: Roll up each tortilla into a wrap, tucking in the sides as you go to secure the filling. Serve warm immediately or wrap in foil for an easy on-the-go meal.

Notes

  • You can prepare the egg and spinach filling ahead of time and refrigerate it for up to 2 days.
  • To make it dairy-free, use plant-based cheese or omit the cheese altogether.
  • Whole wheat, low-carb, or gluten-free tortillas can be used as alternatives.
  • Feel free to customize with other toppings such as salsa, hot sauce, or avocado for added flavor.

Find it online: https://slsrecipes.com/egg-and-spinach-breakfast-wrap-recipe/