Why you’ll love making this Breakfast Egg Wrap
Quick & Easy
No fuss, no flipping! Just crack two eggs into a pan, place a wrap on top, and fold—it’s breakfast in under 10 minutes.
Minimal Cleanup
One pan, one spatula, no extra bowls—perfect for busy mornings or lazy weekends.
Customizable Fillings
Add cheese, veggies, cooked meats, or sauces before folding to suit your cravings or clean out the fridge.
High in Protein
With two eggs as the base, you’re getting a satisfying protein boost that keeps you full longer.
Great On-the-Go Option
Fold it up and go! It holds together well, making it an ideal handheld breakfast for school runs or work commutes.
5 Top Tips when making this breakfast egg wrap
1. Use a Non-Stick Pan
This helps the eggs cook evenly and prevents sticking—especially important when flipping the breakfast egg wrap.
2. Medium-Low Heat is Best
Cooking on medium-low heat ensures the eggs set gently without browning too fast or becoming rubbery.
3. Whisk Eggs Before Pouring (Optional)
For a more uniform texture, lightly whisk the eggs before adding them to the pan—especially if you’re not adding any fillings.
4. Press Gently to Seal
Once folded, gently press with your spatula for 20–30 seconds to help the wrap hold its shape and warm through.
5. Use a Soft Tortilla Wrap
A flexible, medium-sized tortilla works best—it moulds to the eggs and won’t crack when folded.
Ingredients you’ll need to make a breakfast egg wrap
- 2 Eggs
- 1 Tortilla Wrap
- Handful Cheese grated
- Handful Spinach
- 1/2 Tomato
- Grated Cheese
How to make it
- Crack 2 eggs into a bowl and whisk thoroughly. Add in your veggies of choice and mix in cheese if you’d like.
- Add some oil to a non-stick pan over medium heat. Pour the eggs into the pan and allow them to cook for 1 minute.
- Place the tortilla on top of the eggs and cook for a further minute.
- Flip the egg and tortilla to allow the tortilla to cook and get crispy.
- Fold the tortilla in half and allow the egg to continue to fully cook.
- Remove from the pan and enjoy!
Storage tips
Cool Before Storing
Let the wrap cool completely before storing to prevent sogginess from trapped steam.
Refrigerate for Up to 3 Days
Wrap it tightly in foil or cling film, or place it in an airtight container. Store in the fridge for up to 3 days.
Wrap Individually for Meal Prep
If making multiples, wrap each one separately so they’re easy to grab-and-go or reheat one at a time.
Freezing
You can freeze them, but skip watery veggies like tomatoes. Use firmer fillings like cheese, spinach, or cooked meats. Wrap tightly in foil and store in a freezer-safe bag for up to 1 month.
Reheating Tips
- Microwave: Heat for 1–1.5 minutes (unwrapped), flipping halfway.
- Pan: Reheat in a covered skillet on low for 3–4 minutes to maintain crispness.
- Oven: Bake at 180°C (350°F) for 10 minutes wrapped in foil.
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Breakfast Egg Wrap
Ingredients
Method
- Crack 2 eggs into a bowl and whisk thoroughly. Add in your veggies of choice and mix in cheese if you'd like.
- Add some oil to a non-stick pan over medium heat. Pour the eggs into the pan and allow them to cook for 1 minute.
- Place the tortilla on top of the eggs and cook for a further minute.
- Flip the egg and tortilla to allow the tortilla to cook and get crispy.
- Fold the tortilla in half and allow the egg to continue to fully cook.
- Remove from the pan and enjoy!
