Simple Egg and Veggie Breakfast Wraps

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The perfect breakfast option for busy mornings!

This 15-minute breakfast will make you mornings so much easier (and more delicious!)

Need some new healthy breakfast inspiration? If you’re stuck in a rut of boring morning meals, try these simple egg and veggie breakfast wraps for an easy, grab-and-go option that will keep you full until lunch time! This nutritious recipe is not only loaded with flavor, but it’s also perfect for meal-prepping in advance and is one that the kids will enjoy, too!

Healthy Breakfast On-The-Go

Whip these breakfast wraps up in a matter of minutes, or save even more time by making them ahead of time.

I’m always on the lookout for new, healthy, and most importantly, easy breakfast recipes. These wraps fit the bill! They’re super simple to prepare at the beginning of the week, and provide me with a meal that I can just grab and eat on the go each morning.

These breakfast wraps are so much better than swinging through the drive-through, health-wise and time-wise! Delicious and healthy ingredients are all wrapped up in a whole wheat tortilla, for an easy-to-make (and even easier-to-eat) breakfast option. Sometimes, if I’m really short on time, I’ll grab one while I’m running out the door and wait to pop it in the microwave (instructions below) once I get to work! Be on time and get to enjoy a nutritious breakfast? Yes, please!

Fantastic Filling Ingredients

Change up the way you eat eggs by throwing them in a tortilla wrap with a mix of veggies!

This recipe is made with protein-rich eggs and cheddar cheese as well as fibrous whole wheat tortillas and colorful veggies. All of these ingredients come together to make a super filling wrap that will hold you over throughout the morning and give you the energy you need to get things done! Plus, a well rounded breakfast option like this one is a great way to fight off mid-morning, sugary snack cravings! 

Wrap it Up

These Simple Egg and Veggie Breakfast Wraps are loaded with protein and yummy flavor!

So, how do you prepare this simple egg and veggie breakfast wrap to take on the go? The steps are simple! First, heat half of the olive oil in a skillet over medium-high heat. Add the onion and saute until fragrant. This will take about 4 minutes. Next, add the red bell pepper and zucchini. Cook for about 5 minutes or until the veggies have softened. Add the spinach until wilted, and then remove from the pan. Meanwhile, whisk the eggs, milk, mixed herbs, salt, and pepper together. When the veggies are done, pour the egg mixture into the pan and scramble to desired doneness.Whenever you’re ready, you can assemble your wraps! Place the scrambled eggs, veggies, and cheese in the wrap and fold it up! 

Tips on Storing and Reheating these Wraps

Make these pretty little wraps for yourself and the kids-- they're really healthy!

Another easy meal prep idea for these wraps is to whip them up and store them in the freezer (for up to one month). That way, you can just grab one and pop it in the oven the morning of. Heat them up while you pour your coffee and get ready to head out the door! Here are a few tips on storing and reheating:

1. Make sure the ingredients are room temperature before you roll your wraps. This will fight off sogginess. 

2. Roll them tightly in plastic wrap, and then foil.

3. When you’re ready to eat them, remove the plastic wrap and roll them back in the foil. Slide them into the oven at 350 degrees F for about 20 minutes if not frozen, or up to 40 minutes if frozen. Keep an eye on them to make sure they don’t burn as every oven is different! Reheating them in the oven will leave you with a crispier tortilla. Alternatively, you can reheat your unwrapped breakfast wrap in the microwave for 4 to 6 minutes, flipping it over half way through. 

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Simple Egg and Veggie Breakfast Wraps

Try these wraps for an easy, grab-and-go breakfast that will keep you full until lunch!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 people
Serving Size 1 wrap
Course Breakfast
Cuisine Universal

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup spinach chopped
  • 8 eggs large
  • 3 tablespoons skim milk
  • 1 teaspoon mixed herbs
  • Dash salt and pepper
  • 1/2 cup low fat shredded cheddar cheese
  • 4 whole wheat tortillas 8"

Instructions

  • Heat half of the olive oil in a skillet over medium high heat.
  • Add the onion and saute until fragrant, about 4 minutes, and then add the red bell pepper and zucchini. Cook for about 5 minutes or until the veggies have softened.
  • Add the spinach until wilted, then remove from the pan.
  • Meanwhile, whisk the eggs, milk, mixed herbs, and salt and pepper together.
  • Pour the egg mixture into the pan and scramble to desired doneness.
  • Place the scrambled eggs, veggies, and cheese on the tortilla and wrap up

Nutrition Information

Serving: 1wrap | Calories: 348kcal | Carbohydrates: 30g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 514mg | Potassium: 421mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2263IU | Vitamin C: 51mg | Calcium: 227mg | Iron: 3mg |
SmartPoints (Freestyle): 11
Keywords High Protein, Quick and Easy

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Kelsey Butler, MS, RDN

Kelsey Butler is a Registered Dietitian and recipe developer. From a young age, Kelsey found a love for creating delicious recipes. Now, with a Master's in Nutritional Sciences, Kelsey uses her culinary skills to create healthy and unique recipes for many different diets. She is passionate about creating a healthy relationship with all foods and recipes that everyone can enjoy. Kelsey has a passion for cooking, but she also enjoys the outdoors, staying active, and traveling. She is currently living with her partner in New Zealand.

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