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Simplest Egg Wraps

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Simplest Egg Wraps

Simplest Egg Wraps

Jessica Braider
I recently saw a recipe for a tortilla egg wrap that looked really fun and delicious, except that each one had to be made individually (time suck), so I decided to see if I could come up with a way to make them in bulk… Turns out, it was super simple and so yummy that my first batch disappeared before I could even test out refrigeration and freezing. The recipe below is for a very basic version -- feel free to personalize it with your favorite add-ins such as different cheese, diced deli ham, chopped tomatoes, or diced bell peppers, really whatever sounds good to you!
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 servings


  • 6 eggs
  • 1/4 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 1/2 cup shredded Monterey jack or cheddar cheese
  • 1 cup baby spinach roughly chopped
  • 6 8-inch whole wheat tortillas (use wheat/gluten free, if needed)


  • Preheat the broiler, positioning the oven rack 4 inches below the heat source, and grease or spray a baking sheet (10in. x 15in. or 9in. x 13in. works well).
  • In a medium bowl, beat the eggs, salt, and pepper together.
  • Pour the egg mixture onto the baking sheet and sprinkle with the cheese and spinach.
  • Place the baking sheet under the broiler for 5 minutes, or until the egg is cooked through.
  • Meanwhile, wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds.
  • Remove the baking sheet from the oven and cut the egg into six equal rectangles. Place an egg slice onto a tortilla, fold in the sides, and then roll the tortilla and egg up like a burrito or wrap.
  • Repeat with the other 5. (Arrange each wrap with the seam-side down to keep them from unrolling.) Serve immediately or cool to room temperature and then wrap them individually in parchment paper or aluminum foil and store in an airtight container in the refrigerator for up to 5 days, or place them in a freezer bag and freeze for up to 3 months.

Reheating Directions

  • To reheat, unwrap the wraps, place on a plate or paper towel and microwave for 30 seconds if refrigerated, and 45 seconds if frozen.


Do Ahead or Delegate: Beat and refrigerate the eggs, grate the cheese if necessary, chop the spinach, or fully prepare and refrigerate or freeze the wraps.
Scramble Flavor Booster: Personalize the wraps with your favorite add-ins, use Pepper Jack cheese and/or add red pepper flakes to the egg mixture.
Tip: Want to incorporate a healthy mood booster into your meal? Eggs are rich in choline, a nutrient used by your brain to help regulate your emotions. Additionally, egg yolks tout high levels of carotenoids, which studies have found can boost optimism!
Nutritional Information Per Serving (% based upon daily values): Calories 335, Total Fat: 12g, 19%; Saturated Fat: 4g, 22%; Cholesterol: 170mg, 57%; Sodium: 470mg, 20%; Total Carbohydrate: 41g, 14%; Dietary Fiber: 3g, 10%; Sugar: 0g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast/Brunch, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, No Added Sugar, Nut-Free, Sandwiches/Wraps, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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