Grab & Go egg wraps

Welcome to Monday morning. If yours was anything like mine, you spent it cursing the alarm, stumbling downstairs to start the coffee, back upstairs to throw on workout clothes before you’re awake enough to talk yourself out of it, picking out an outfit for work in the dark, and frantically packing a lunch. Oh, and mad dash back to grab the coffee you forgot on the table.


Do yourself a favor: make it 1 step easier for yourself. Make a grab and go breakfast that’s healthy, will keep you full ’til lunch, and is commuter friendly.

I whipped up a batch of these yesterday afternoon, and think you should too next time you have a free 30 minutes. They’re guaranteed to make your mornings 99% easier (you still have to go to work- that’s the last 1% I can’t fix for you.)

Grab & Go egg wraps

Makes 6 wraps

Note: I made these with ingredients I currently had in my fridge. If you keep the base of eggs the same, you can swap in any variety of fillings. Spinach, sun dried tomato and feta is in my future.



  • 8 eggs
  • 6 pack tortillas of choice (size matters! Small enough to be travel sized, large enough to hold in the good stuff.)
  • 2 cups greens of choice (we used kale)
  • 2 TB olive oil
  • 8 or so mushrooms, sliced
  • 1 bell pepper, chopped
  • 1/2 cup grated cheese of choice (mozzarella)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • sriracha or hot sauce (optional)

In a medium sized bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and a little water or milk (this helps them get fluffy.) Set aside.

In a large skillet over medium heat, heat oil and sauté greens for 30 seconds. Add mushrooms and continue stirring for another minute. Add pepper and any other vegetables until tender.


Add in egg mixture and cheese, scramble until eggs are cooked, about 3 minutes. Take off heat.

Assemble your wraps! I found it easiest to place plastic wrap underneath each tortilla, fill the tortilla with a healthy dose of egg mixture, and, if you like things spicy, a couple shakes of sriracha. Then roll it up with the plastic wrap. Tuck the ends extra good.


Voila! Store in fridge if you’ll eat it within the next day or two, the freezer if longer. When your busy morning comes around, take off plastic wrap and heat in microwave for 30 seconds if in fridge, 60 seconds if from freezer. Tuck the tortilla in a tupperware or re-wrap it in tin foil for an easy commuter breakfast!


Happy Monday- we can do this.

2 thoughts on “Grab & Go egg wraps

  1. I made a version of these yesterday and it was DELICIOUS! I used 1 whole onion, sundried tomatoes, and tons of mushrooms with a little shredded gruyere and parmesan. YUM Ran out of greens, but your kale looks delish. Next time I might toast the tortilla in the oven before assembling…mine got a little mushy when I reheated.


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