Breakfast Wrap Recipe
Make Breakfast Wrap Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wrap & Spread
Eggs & Dairy
Veggies & Add-ins
Cooking
Method
Wrap & Spread
Prepare tortillas
Lay 4 large flour tortillas flat on a clean work surface. Spread 1 tablespoon softened cream cheese evenly over the center of each tortilla, leaving a 1-inch border around the edges. If you like a little tang, mix the mustard into the cream cheese before spreading. If using hot sauce, add a few drops to each spread.
Eggs & Dairy
Whisk eggs
In a medium bowl whisk 6 large eggs with 3 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper until combined and slightly frothy.
Cook scrambled eggs
Heat a nonstick skillet over medium heat and add 1 tablespoon butter or olive oil. Pour in the egg mixture and allow to set for 10–15 seconds. Gently stir with a spatula, folding scrambled curds until eggs are just set but still moist, 2–3 minutes total. Remove from heat.
Add cheese to eggs
Stir 1 cup shredded cheddar into the hot eggs so it melts slightly and distributes throughout the scramble.
Veggies & Add-ins
While eggs are cooking, prepare vegetables: chop 1 cup packed baby spinach, seed and dice 1 medium tomato, finely dice 1/2 red bell pepper and thinly slice 2 green onions. If using bacon or sausage, chop cooked strips/links into bite-size pieces. Lightly wilt the spinach in the skillet for 15–30 seconds before adding to eggs, or add it directly to the warm eggs so it softens.
Assemble & Finish
Divide the scrambled eggs evenly among the 4 tortillas, placing the eggs along the center of each cream-cheese–spread tortilla. Top each with equal portions of tomato, red pepper, green onion, and chopped bacon or sausage (if using). Fold the sides of the tortilla over the filling, then roll tightly from one end to form a wrap. Press slightly so seams stay closed.
Optional crisp finish: Heat the skillet over medium heat and lightly oil or spray it. Place each wrap seam-side down and cook 1–2 minutes per side until golden and crispy and the seam is sealed. Rotate and press gently with a spatula. Alternatively, place wraps seam-side down in a preheated panini press for 2–3 minutes.