Oh, you have no idea how excited I am to share this recipe for freezer Mediterranean breakfast wraps with you – it’s SO good! It’s such a fun change from Tex-Mex type breakfast burritos and as I gave them to my family to try, it was all the same reaction: “wow, these are great!”
When thinking of a recipe for our #hotforbreakfast theme this week of hot breakfast ideas when you’re in a hurry, when I thought of combining one of our favorite flavors (Mediterranean with feta, tomatoes, etc., like here, here, and here) into a wrap you can eat right away or make ahead and freeze for a hot breakfast in just a minute any time you want. And since I’m always looking for ways to use garden preserves, I added our delicious, addictive tomato chutney, though any type of tomato jam or even a few drained, canned or dried tomatoes will work, too.
Besides the good-for-you, yummy ingredients (eggs, spinach, feta or goat cheese & tomato with optional bacon or prosciutto), the other fun thing about this wrap is that it’s crisp, which I created easily with a panini maker (a recent thrift store find!). This could be replicated with a cast iron pan, as well, searing each side while pressing slightly with a spatula. Of course they are awesome right out of the pan, but cooling them a bit, wrapping in waxed paper and freezing some will allow you to grab one whenever you want for a hot breakfast on-the-go.
If all you have is a minute, that’ll get you a warm and wonderful Mediterranean breakfast wrap from a microwave, but if you have another minute, you can pop it into a toaster over to crisp it up again. Either way, I think you’ll love this as much as we do!
- 4 eggs, beaten
- ½ tsp. preferred seasoning (I used a garlic-chipotle seasoning)
- salt & pepper
- 1 Tb. water or milk
- 4 8-inch tortillas
- 4 TB. crumbled feta cheese (or goat cheese)
- 4 TB. Addictive Tomato Chutney, drained OR drained, chopped dried tomatoes or canned tomatoes
- 1 c. chopped fresh spinach leaves
- optional: cooked, crumbled bacon or chopped prosciutto
- Mix eggs with seasonings, water or milk, heat a skillet with a bit of bacon grease, butter, or coconut oil and scramble just until cooked (3-4 minutes).
- Lay out the tortillas and divide the eggs evenly among them, placing them in a line, but leaving the edges free to be able to fold (as pictured).
- Top each layer of eggs with even amounts of cheese (1 TB for each wrap), tomato chutney or tomatoes (1 TB each), and spinach (about ¼ c. each) - I learned that ending with the spinach makes it easier to fold. Layer in the bacon or prosciutto, if using.
- Roll up burrito-style, being sure to fold in both ends.
- Cook for 1 minute on a panini maker OR wipe out the skillet you cooked the eggs in and cook the wraps in a bit of oil until brown and crisp, turning once.
- Serve right away or let cool and wrap each in a piece of wax paper, then place in a freezer baggie or container to freeze and eat as needed.
- To Cook From Freezer: Remove a wrap from baggie and place, still wrapped in wax paper, in a microwave. Cook on high for 1 minute. Unwrap and eat as is OR place wrap in a toaster oven and toast for another minute to crisp up before eating.
Be sure to check out my #hotforbreakfast partners and their amazing recipes:- Kathie at Homepun Seasonal Living
- Jess at 104 Homestead
- Susannah at Feast & West
- Tessa at Homestead Lady
- Chris at Joybilee Farm
- Sheila at Life, Love, and Good Food
- Lynda at Me & My Pink Mixer
- Annie at Montana Homesteader
- Angi at Schneiderpeeps
I’ll definitely combine this wrap with my blue fat freeze wrap for my fat loss plan.
GREAT idea! These look delicious, and I LOVE the idea of freezing them!
This recipe looks wonderful. I plan to make it & your chutney tomorrow. I’m picking loads of tomatoes (in Australia) at the moment. Thank you for your wonderful daily blog Jami. I check it out each morning.
Thank you so much, Min – I’ll think about you using (and eating!) fresh tomatoes while we’re surrounded by barren trees & gardens. 😉
These look amazing. I’ll be trying them soon. Since I live alone I’m especially delighted that they are freezable.
Next summer I’m going to make a batch of addictive tomato chutney too.
Good for you, Linda, I know you will LOVE it. 🙂
Can you tell me the manufacturer of your pannini maker? I know it was a thrift store find, but I’m looking for a non-electric one, and yours looks good.
Thanks!
Oh, it is an electric one, sorry! It’s made by Breadman in is heaps better than the cheaper ones I was seeing in my thrift store search. 🙂
Ooooh, another reason to haul my panning maker out! Thanks!
If you don’t have a panini maker, use your George Foreman Grill. Just flip the grease catcher tray over and put it under the front feet…this makes it level. The only thing youi’ll need to add is weight. Either just press down @front, or put a large can on top. Taa Daa!!!!!!!