Name: Freezer Mediterranean Breakfast Wraps
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 wraps
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)

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:

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 Recipe

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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: 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

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

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Freezer Mediterranean Breakfast Wraps Recipe

Freezer Mediterranean Breakfast Wraps