Freezer Mediterranean Breakfast Wraps Recipe

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:

• eggs
• spinach
• 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:

1. 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.
2. 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!

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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 Time15 mins

Cook Time3 mins

Total Time18 mins

Course: Breakfast

Cuisine: Mediterranean

Yield: 4 wraps

Author: Jami Boys

Ingredients

• 4 eggs beaten
• 1/2 teaspoon preferred seasoning I used a garlic-chipotle seasoning
• salt & pepper to taste
• 1 tablespoon water or milk
• 4 tortillas 8 inch
• 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

Instructions

• 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.

Notes

*OR drained, chopped dried tomatoes, or drained diced canned tomatoes

Nutrition

Serving: 1wrap | Calories: 205kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 483mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1044IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

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