Make-Ahead Spinach & Feta Breakfast Wraps
Six freezer-friendly breakfast wraps with eggs, spinach, red pepper and feta. Microwave one in 2 minutes on the busiest mornings.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 6 Whole-wheat tortillas (8 inch)
- 6 Large eggs
- 1 1/2 cups Liquid egg whites
- 3 cups Baby spinach
- 1 Red bell pepper, diced
- 1/2 cup Crumbled feta
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Dried oregano
Directions
- Warm the oil in a large nonstick skillet and cook the pepper 3 minutes. Add spinach and cook until wilted.
- Whisk eggs, egg whites, oregano, salt and pepper. Pour into the pan and scramble gently until just set. Stir in the feta and let cool 10 minutes.
- Divide the filling among the tortillas, fold in the sides and roll up tightly.
- Wrap each in foil or parchment and freeze in a freezer bag for up to 2 months (or refrigerate up to 3 days).
- To reheat: unwrap, wrap in a damp paper towel and microwave 1 1/2 to 2 minutes, turning once.
Calorie breakdown
Tortilla 130 · egg 70 · egg whites 50 · feta 33 · olive oil 20 · spinach + pepper 12
💡 Lighter tip: Add hot sauce or a spoon of salsa when you reheat for zero extra effort.
Helpful for this recipe
Reusable silicone freezer bagsShop on Amazon →Nonstick ceramic skilletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →