Here’s a super satisfying and customizable Breakfast Wrap recipe — quick to make, easy to take on the go, and packed with protein, flavor, and whatever fillings you like best!
🌯 Easy Breakfast Wrap
🕒 Prep Time: 5–10 minutes | Cook Time: 5 minutes
🧑🍳 Serves: 1 (easily doubled or scaled up)
🛒 Base Ingredients:
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1 large flour tortilla (or whole wheat/spinach wrap)
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2 large eggs
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2 tbsp milk (optional, for fluffier eggs)
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Salt & pepper, to taste
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1 tbsp butter or oil, for cooking
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1/4 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
🧀 Filling Ideas (Mix & Match):
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Protein:
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Cooked bacon, sausage crumbles, or diced ham
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Plant-based sausage or tofu scramble
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Veggies:
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Sautéed spinach or kale
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Bell peppers, onions, mushrooms, tomatoes
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Avocado slices
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Extras:
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Hot sauce, sriracha, or salsa
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Greek yogurt or sour cream
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Fresh herbs (cilantro, chives, parsley)
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🔪 Instructions:
1. Scramble the Eggs:
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Whisk eggs with milk, salt, and pepper.
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Heat butter/oil in a non-stick skillet over medium heat.
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Add eggs and scramble until just set (still soft and creamy).
2. Warm the Tortilla:
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Warm tortilla in a dry skillet or microwave for 10–15 seconds so it’s soft and pliable.
3. Assemble:
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Place scrambled eggs in the center of the tortilla.
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Sprinkle with cheese and your choice of fillings.
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Add sauces or seasonings if using.
4. Wrap It Up:
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Fold in the sides, then roll from the bottom up into a burrito-style wrap.
5. Optional Toasting:
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Toast in a skillet or panini press for 1–2 minutes per side until golden and crisp.
🥑 Pro Tips:
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Meal prep friendly: Wrap tightly in foil or parchment and refrigerate for up to 3 days. Reheat in a skillet or microwave.
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Freezer-friendly: Let cool completely, wrap tightly in foil/plastic, and freeze. Reheat from frozen in the oven or microwave.