Egg and Spinach Breakfast Wraps
Delicious and nutritious breakfast wraps filled with scrambled eggs and fresh spinach, perfect for a quick morning meal.
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Ingredients
Yields 4 servings
- (8) large eggs
- (4 cups) fresh spinach
- (1/2 cups) shredded cheese (cheddar or your choice)
- (4) whole wheat tortillas (10-inch)
- (1/4 cups) milk
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
Instructions
- 1
In a bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 3
Add 4 cups fresh spinach to the skillet and sauté for 2-3 minutes until wilted.
- 4
Pour the egg mixture into the skillet with the spinach and cook, stirring gently, until the eggs are scrambled and fully cooked, about 5-7 minutes.
- 5
Remove the skillet from heat and stir in 1/2 cup shredded cheese until melted.
- 6
Warm the 4 whole wheat tortillas in a separate skillet or microwave until pliable, about 30 seconds.
- 7
Divide the egg and spinach mixture evenly among the tortillas, placing it in the center of each tortilla.
- 8
Fold the sides of each tortilla over the filling, then roll from the bottom up to create a wrap.
- 9
Serve immediately, or wrap in foil for an on-the-go breakfast.
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