If you’re looking for a wholesome yet totally fuss-free way to kick off your day, the Egg and Spinach Breakfast Wrap is bound to become your new morning essential. Wrapped up in a warm tortilla, this combo of fluffy scrambled eggs, fresh spinach, and melty cheese delivers that perfect balance of hearty, healthy, and satisfying. Whether you’re hustling out the door or craving a leisurely weekend brunch, this wrap is that breakfast friend you can count on—reliable, quick, and endlessly customizable to your tastes.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of fresh, vibrant ingredients, the Egg and Spinach Breakfast Wrap comes together in no time. Every component is chosen to add not only flavor, but also color, texture, and that all-important morning energy boost.
- Eggs: The classic breakfast protein, eggs make the filling rich and satisfying.
- Milk: A splash keeps the eggs fluffy and tender—don’t skip it for the creamiest scramble!
- Salt and black pepper: These essentials awaken the natural flavor of the eggs and spinach.
- Olive oil: Just a teaspoon helps wilt the spinach and stops your eggs from sticking.
- Fresh spinach: Chopped spinach adds vibrant color and a gentle earthy note that pairs so well with eggs.
- Shredded cheddar or mozzarella cheese: Melts into the eggs for that irresistible creamy-melty texture—use your favorite or try both!
- Whole wheat tortillas: Nutty and filling, these make a sturdy wrap and bump up the fiber.
- Optional add-ins (diced tomatoes, sautéed mushrooms, hot sauce): Choose your favorites for bonus bursts of flavor or extra veggies.
How to Make Egg and Spinach Breakfast Wrap
Step 1: Whisk the Eggs
Start by cracking the eggs into a medium bowl, then add the milk, salt, and black pepper. Whisk it all together until the mixture looks light and a little frothy—this guarantees your scramble will turn out soft and tender instead of rubbery. Don’t be shy with the seasoning; it makes a big difference!
Step 2: Sauté the Spinach
Heat that touch of olive oil in a nonstick skillet over medium heat. Toss in your chopped spinach and cook for just a minute or two. You’ll see it wilt down to a beautiful, glossy green, concentrating its flavor and making it easier to fold into the wrap.
Step 3: Scramble the Eggs
Pour your egg mixture right over the spinach in the skillet. Gently stir and scramble—low and slow is the way to go here. In about 3 to 4 minutes, you’ll have soft, pillowy eggs that are studded with silky strands of spinach. Right before you pull them off the heat, sprinkle in the cheese and let it melt into creamy ribbons.
Step 4: Warm the Tortillas
While your eggs are finishing, pop the tortillas into a dry skillet or microwave them for a few seconds until they’re flexible but not too hot to handle. This keeps them soft, easy to roll, and ready to hold all your delicious filling.
Step 5: Assemble and Enjoy
Spoon half the egg and spinach mixture onto each tortilla. If you’re feeling creative, now’s the time to add in diced tomatoes, sautéed mushrooms, or a dash of tangy hot sauce. Fold in the sides of the tortilla and roll it up tightly—voilà! Your Egg and Spinach Breakfast Wrap is ready, steaming and loaded with morning goodness. Enjoy it fresh or wrap it up for a power-packed meal on the go.
How to Serve Egg and Spinach Breakfast Wrap
Garnishes
Brighten up your wrap with a sprinkle of fresh herbs like chives or parsley, or a little extra cheese for a gooey finish. If you love a touch of spice or tang, a drizzle of your favorite hot sauce or a dollop of Greek yogurt on the side is a lovely touch. Even a simple grind of black pepper or a few cherry tomato halves can make it feel extra special.
Side Dishes
The Egg and Spinach Breakfast Wrap pairs beautifully with a side of fruit, like a citrus salad or sliced berries for a touch of natural sweetness. For something more filling, a scoop of roasted potatoes or a handful of crunchy baby carrots adds extra staying power. You can even serve it alongside a green smoothie for a truly energizing breakfast spread.
Creative Ways to Present
For a brunch-worthy display, slice your wraps in half on the diagonal and stack them artfully on a platter with a scatter of extra spinach leaves and colorful veggies. Or, wrap each one in parchment paper, tie with twine, and serve with a dipping sauce for a picnic feel. They’re also perfect as mini pinwheels—just cut into bite-sized rounds for a shareable, party-ready snack.
Make Ahead and Storage
Storing Leftovers
If you have leftover Egg and Spinach Breakfast Wraps, let them cool completely before wrapping each one tightly in foil or plastic wrap. Store them in the fridge for up to three days. They hold up well and are perfect for busy mornings when you need breakfast ready to grab and go.
Freezing
Want to get ahead on meal prep? You can absolutely freeze these wraps! Wrap them tightly in foil and then place in a zip-top freezer bag. They’ll stay fresh for up to a month. Defrost overnight in the fridge or use your microwave’s defrost setting if you’re in a rush. They make for the ultimate freezer-friendly breakfast solution.
Reheating
To reheat your Egg and Spinach Breakfast Wrap, simply unwrap the foil, place it on a microwave-safe plate, and warm it in the microwave for 60 to 90 seconds, or until heated through. For a slightly crisp exterior, you can toast it in a skillet or panini press. Either way, the cheesy, savory filling comes back to life and tastes just-made.
FAQs
Can I use frozen spinach instead of fresh?
Definitely! Just make sure to thaw and squeeze out any excess moisture from the frozen spinach before adding it to the skillet, so your Egg and Spinach Breakfast Wrap stays perfectly fluffy and not watery.
What’s the best way to make it dairy-free?
Simply swap out the cheese for your favorite plant-based variety, or leave it out altogether. You can also use a non-dairy milk like almond or oat if you’d like to keep the whole recipe dairy-free.
Which tortillas work best for this wrap?
Whole wheat tortillas add a nice nutty chew and more fiber, but you can easily use regular flour tortillas, spinach wraps, or even corn tortillas for a different flavor and texture. Just make sure they’re large and pliable for easy rolling.
Can I double the recipe for meal prep?
Absolutely! The Egg and Spinach Breakfast Wrap is fantastic for meal prepping. Just make a bigger batch, wrap each individually, and either refrigerate or freeze for breakfasts that are practically effortless all week long.
What other fillings can I add?
Get creative! Diced bell peppers, avocado slices, caramelized onions, crumbled feta, or even cooked breakfast sausage are all delicious add-ins. The wrap is very versatile, so use what you love or have on hand.
Final Thoughts
However you choose to customize it, the Egg and Spinach Breakfast Wrap is a breakfast game-changer that just makes mornings brighter and easier. I hope you give it a try and discover how simple, nourishing, and downright delicious this wrap can be—especially when shared with those you love.
Print
Egg and Spinach Breakfast Wrap Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 wraps
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Start your day right with this satisfying Egg and Spinach Breakfast Wrap. Packed with protein and nutrients, it’s a delicious and healthy way to kick off your morning!
Ingredients
Egg Mixture:
- 4 large eggs
- 1/4 cup milk
- salt and black pepper to taste
Spinach Filling:
- 1 teaspoon olive oil
- 1 cup fresh spinach, chopped
- 1/4 cup shredded cheddar or mozzarella cheese
Additional:
- 2 large whole wheat tortillas
- optional add-ins: diced tomatoes, sautéed mushrooms, hot sauce
Instructions
- Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble: Warm the tortillas briefly in a dry skillet or microwave until pliable. Spoon half of the egg mixture into each tortilla. Add optional toppings if desired. Fold in the sides and roll up tightly to form a wrap. Serve warm or wrap in foil for an on-the-go breakfast.
Heat olive oil in a nonstick skillet over medium heat. Add the chopped spinach and cook for 1–2 minutes until wilted. Pour in the egg mixture and scramble gently until fully cooked, about 3–4 minutes. Remove from heat and stir in the shredded cheese.
Notes
- To make it dairy-free, use a plant-based cheese or omit the cheese entirely.
- You can double the recipe and store extra wraps in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 210mg
