Complete recipe
Egg tortilla breakfast wraps
Eggs, tortillas, spinach, cheddar, and salsa wrapped for a fast breakfast.
16 minutes2 servingseasylow budget
Ingredients
- Eggs4 · large eggs, cracked just before cooking
- Tortillas6 · soft tortillas, warmed before filling
- Spinach4 cups · washed leaves, dried or drained
- Cheddar · optional1/2 cup · shredded or measured
- Salsa · optional1/2 cup · ready salsa
- Avocado · optional1 · sliced fresh finish
- Hot sauce · optional1 tbsp · ready finish
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Beat the eggs with salt and pepper, wash the spinach if needed, and warm the tortillas briefly so they fold cleanly.
- Shred or measure cheddar if using, and keep salsa, avocado, or hot sauce ready as finishes.
- Set a clean plate or sheet pan near the stove for assembling wraps as the eggs finish.
- Wilt spinach in a lightly oiled skillet, then move it aside or drain excess moisture.
- Lower heat, add eggs, and stir gently until set throughout.
- Fill warm tortillas with eggs and spinach, then add optional cheddar, salsa, avocado or hot sauce.
- Fold the wraps and return seam-side down to the skillet briefly if you want a firmer wrap.
Cooking and storage notes
- Cook eggs until whites and yolks are firm, or cook scrambled eggs to 160 F.
- Refrigerate assembled wraps promptly if saving them, and reheat until hot throughout.
- Do not leave egg wraps at room temperature for long periods.