If you are looking for a delicious breakfast prep recipe, look no further, this Spinach and Pepper Breakfast Wrap is perfect! You can have breakfast prepped for 4 days in under 25 minutes!
Ingredients to make Spinach and Pepper Breakfast Wrap:
- 6 Large Whole Eggs
- 4 Tortilla, low carb 8-inch tortilla
- 2 cups Baby Spinach (about 50 grams)
- 1 Jalapeno sliced into thin strips, (about 30 grams)
- 1 Red Bell Pepper sliced into thin strips, (about 150 grams)
- ¼ Black Pepper
- ¼ cup Pepper Jack Cheese freshly shredded, (about 40 grams)
Instructions:
- In a medium bowl whisk your eggs.
- Layout your 4 tortillas on your counter and spread your spinach on top of each tortilla in a thin layer.
- Then heat a pan with a bottom about the same size, maybe a little smaller than your tortilla to medium heat. Spray your pan with non-stick spray and then add 1/3 cup of your eggs into your pan. Allow your eggs to cover the bottom of the pan in a thin circle, similar to a crepe or thin pancake. Cook for 1-2 minutes or until the top of the eggs is no longer runny. Flip and cook for another 30-45 seconds on the other side.
- Once your thin egg pancake is cooked remove it from the pan and place it on top of one of your tortillas covered in spinach.
- Then continue with the rest of your eggs, pouring 1/3 cup of egg mixture into the pan, cook the eggs, then place on your tortilla, until you have used all of your eggs. You should have enough to create 4 thin egg pancakes.
- Now that you have 4 open-faced tortillas with your spinach and eggs on top. Place 1/4 of your jalapeno and red pepper slices on top of each tortilla in the center.
- Season each with a little black pepper, then add your cheese on top.
- Now roll up your wrap like a burrito, folding the side in just a little, then rolling around your peppers and cheese.
- Once rolled, place your wraps back in the hot pan, to toast both sides. You may want to place another pan or plate on top of them to smush them just a little into the pan, and to hold them closed. This will also help to give them a nice golden crust on each side.
- Serve and enjoy!
Spinach and Pepper Breakfast Wrap
Ingredients
- 6 Large Whole Eggs
- 4 Tortilla, low carb 8-inch tortilla
- 2 cups Baby Spinach (about 50 grams)
- 1 Jalapeno sliced into thin strips, (about 30 grams)
- 1 Red Bell Pepper sliced into thin strips, (about 150 grams)
- ¼ Black Pepper
- ¼ cup Pepper Jack Cheese freshly shredded, (about 40 grams)
Instructions
- In a medium bowl whisk your eggs.
- Layout your 4 tortillas on your counter and spread your spinach on top of each tortilla in a thin layer.
- Then heat a pan with a bottom about the same size, maybe a little smaller than your tortilla to medium heat. Spray your pan with non-stick spray and then add 1/3 cup of your eggs into your pan. Allow your eggs to cover the bottom of the pan in a thin circle, similar to a crepe or thin pancake. Cook for 1-2 minutes or until the top of the eggs is no longer runny. Flip and cook for another 30-45 seconds on the other side.
- Once your thin egg pancake is cooked remove it from the pan and place it on top of one of your tortillas covered in spinach.
- Then continue with the rest of your eggs, pouring 1/3 cup of egg mixture into the pan, cook the eggs, then place on your tortilla, until you have used all of your eggs. You should have enough to create 4 thin egg pancakes.
- Now that you have 4 open-faced tortillas with your spinach and eggs on top. Place 1/4 of your jalapeno and red pepper slices on top of each tortilla in the center.
- Season each with a little black pepper, then add your cheese on top.
- Now roll up your wrap like a burrito, folding the side in just a little, then rolling around your peppers and cheese.
- Once rolled, place your wraps back in the hot pan, to toast both sides. You may want to place another pan or plate on top of them to smush them just a little into the pan, and to hold them closed. This will also help to give them a nice golden crust on each side.
- Serve and enjoy!
Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros goals
Fat:
Eggs: Increasing or decreasing the number of egg yolk allows you to adjust the fat in this recipe.
Cheese: You could also choose to adjust the amount of cheese used to adjust the fat. I mean, who doesn’t love a good cheesy breakfast wrap.
Carbohydrates:
Tortilla: The majority of the carbs comes from the tortilla. You can adjust the carbs by using a lower or higher carb tortilla. Or even choosing a different size tortilla. The tortilla in this recipe was an 8 inch round tortilla.
Protein:
Egg Whites: You could choose to increase the protein in this recipe by adding egg whites. Or you could make the recipe completely from egg whites if you wanted to create a high protein, low-fat wrap.
Meal Prep:
Yes, this is a great breakfast for meal prepping and will last in the fridge for up to 6 days. Be sure to allow them to cool completely before putting them in a container and storing in the fridge. Failing to allow them to cool completely could cause your wrap to become soggy.
Freezer Friendly:
Yes, you can freeze this recipe for up to 6 months in an airtight container. But again remember to allow these to cool completely before wrapping up to put in the freezer.
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