Delicious and different make-ahead Mediterranean breakfast wraps are filled with feta, tomato and spinach to freeze & cook for a hot breakfast anytime.
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 up from the typical Tex-Mex style breakfast burritos, and as I gave them to my family to try, they all had the same reaction: “Wow, these are really great!”
When thinking of a recipe for our breakfast theme this week of “hot breakfast ideas when you’re in a hurry,” I immediately thought of some kind of make ahead freezer food, and then a wrap.
Wanting something unique, I decided to combine one of our favorite regional flavors – Mediterranean with feta, tomatoes, and more, like here, here, and here – into a wrap that you could 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 as a spread, though any type of tomato jam, or even a few drained, canned or dried tomatoes will work, too.
They are so easy to put together, too – I just know you’re going to love them as much as we do!
Freezer Mediterranean Breakfast Wraps
These breakfast wraps are full of good-for-you, yummy ingredients:
- feta or goat cheese
- tomato chutney, jam, or chopped dried tomatoes
- bacon or prosciutto (optional)
And are simply layered on a flour tortilla before cooking. And that’s the other fun thing I love about this wrap – it is crisp, which was easy to do using a panini maker I recently found in a thrift store.
Do you have to use a panini maker?
No, the crisp outer shell could be replicated with a cast iron pan, as well, by searing each side while pressing slightly with a spatula.
How do you freeze them?
Of course they are awesome right out of the pan, but it’s easy to make extra and freeze the rest for later. Cool the wraps a bit, wrap them in waxed paper, place in a gallon-sized freezer baggie, label and freeze. This will allow you to grab one whenever you want for a hot breakfast on-the-go.
How do you heat them from frozen?
You have two options for heating your frozen breakfast wraps:
- If all you have is a minute, that’ll get you a warm and wonderful Mediterranean breakfast wrap from a microwave. Just put the wax-paper-enclosed wrap into the microwave for 1 minute. I usually cut it in half (right through the waxed paper) to make sure it’s warm in the middle and microwave a few more seconds if needed. Then use the waxed paper to hold the wraps on the go.
- If you have 2 minutes, you can pop it, unwrapped, into a toaster oven to crisp it up again. This is my favorite way to heat them up – I love that crisp shell.
Any way you eat them – fresh from the pan, heated in the microwave, or crisped in a toaster oven – I think you’ll love them as much as we do!Print
Freezer Mediterranean Breakfast Wraps
A Mediterranean flavored breakfast wrap to eat now or freeze for a quick hot breakfast – or lunch – whenever you want.
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 4 wraps 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
- 4 eggs, beaten
- 1/2 teaspoon preferred seasoning (I used a garlic-chipotle seasoning)
- salt & pepper to taste
- 1 tablespoon water or milk
- 4 8-inch tortillas
- 4 tablespoons crumbled feta cheese (or goat cheese)
- 4 tablespoons Addictive Tomato Chutney or tomato jam, drained*
- 1 cup 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 tablespoon for each wrap), tomato chutney or tomatoes (1 tablespoon each), and spinach (about 1/4 cup 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, pressing down with a spatula and 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:
- Microwave: 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.
- Optional to crisp up in toaster oven: Remove waxed paper and place microwaved wrap in a toaster oven and toast for another minute to crisp up before eating.
If eating on-the-go, you’ll want to hold it in a napkin – even with draining the chutney, there’s still a little juice that may come out when eating.
*OR drained, chopped dried tomatoes, or drained diced canned tomatoes
Keywords: breakfast, wraps, eggs, spinach, feta, Greek, Mediterranean, lunch, freezer, make-ahead
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