Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, diced
- 1/2 cup cooked sausage or bacon, crumbled (optional)
- Salt and pepper to taste
- 4 large tortillas
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil or butter
Instructions
- In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add the diced onions and bell peppers to the skillet and sauté for about 3-4 minutes until softened.
- Add the chopped spinach and cook for an additional minute until wilted.
- If using, stir in the cooked sausage or bacon.
- Pour the egg mixture into the skillet, stirring gently to combine with the vegetables. Cook for about 5-7 minutes, stirring occasionally, until the eggs are fully cooked.
- Remove the skillet from heat and stir in the shredded cheese until melted.
- Warm the tortillas in a separate skillet or microwave for about 30 seconds.
- Place a generous portion of the egg mixture onto each tortilla and wrap tightly.
- Serve immediately, or wrap in foil for an on-the-go breakfast.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- These wraps can be made ahead of time and reheated for a quick breakfast.
- For a spicy kick, add some hot sauce or jalapeños to the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 22 grams
- Saturated Fat: 8 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 16 grams
- Cholesterol: 300 milligrams