I’ve been working from home for almost 4 years, and though I cook for a living, breakfast is always my most inconsistent meal. Back when I worked in an office, I had no choice but to pack myself breakfast, lunch and snacks for the day. Now that I’m in the comfort of my own home, I somehow always neglect the most important meal of the day.
Having my freezer stocked with a grab-n-go breakfast is essential for a well-balanced morning. These spinach and feta egg wraps pack in protein, fiber and whole-grains, and are ready in under 30 minutes. They can be frozen or refrigerated, and enjoyed throughout the week or months to follow.
One reason why I love breakfast wraps or sandwiches is because they’re so customizable:
- Add a spread: I used pesto for this recipe, but you can add a chipotle dip or harissa for some spice
- Add more cheese: for an even cheesier sandwich, add a slice of cheese on top of the egg before wrapping it up
- Add even more flavor: pickled onions would be a delicious addition to these breakfast wraps
How to prepare breakfast wraps
- Saute the spinach– cook the spinach alone in some olive oil until wilted, for 2-3 minutes
- Cook the omelette. Whisk together the eggs and add them to the spinach with the feta cheese and your spices. Scramble the eggs and cook them for about 8-10 minutes
- Assemble the wraps. Add a layer of pesto to each wrap, top it with your scramble, then wrap it up tightly
- Store the sandwiches. Wrap each one in parchment paper or foil and keep them in a sealable bag or airtight container. You can refrigerate them for up to 4 days, or freeze them for up to 2 months
Storing and reheating your breakfast wraps
Refrigerate
If you’re planning on eating the breakfast wraps within 4 days, you can refrigerate them. To reheat, simply grill your wrap on an oiled pan for 2 minutes per side, or bake on 350 F for about 5-6 minutes.
Alternatively, you can microwave the wraps for 30-45 seconds.
Freeze the wraps
You can store these in the freezer for up to 2 months. When ready to eat, microwave the frozen wraps for 1 minute, then bake them for 5-6 minutes on 350 F. You can microwave them fully for 2 minutes if preferred, and skip the baking step.
Alternatively, you can defrost them overnight in the fridge and follow any of the reheating steps above.
Spinach and Feta Egg Wraps
Ingredients
- 4 whole-wheat wraps or large tortillas
- 8 eggs
- 6 oz spinach
- 4 oz feta cheese, crumbled
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 -3 tbsp pesto
- Olive oil
Directions
- Heat a pan with a little olive oil on medium heat and cook the spinach for 3-4 minutes until its wilted.
- Whisk the eggs and add them to the pan with the spices and feta cheese. Scramble the eggs and cook on medium/low for about 7-10 minutes until the eggs are cooked through.
- Assemble your breakfast wraps with a layer of pesto spread in the center of each wrap followed by the eggs. Roll the wrap tightly and wrap in parchment paper or foil.
- Store the wraps in a freezer-safe bag or container for up to 2 months, or refrigerate if consuming within 3-4 days.
- To reheat: microwave from frozen for 1 minute, then bake on 350 F for 5-6 minutes, or grill on a pan to crisp. You can also microwave them fully for 2 minutes on high, or let them defrost overnight in the fridge then toast or grill.
Notes
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Very adaptable recipe. I had less spinach and subbed pesto for some Italian seasoning (don’t hate me, I didn’t have pesto!) and it turned out perfectly. I’ll have to actually follow it next time and see how it turns out then! 😉