Breakfast wraps are amazing. Like its basically tacos for breakfast. The yummy scrambled eggs, melty cheese and so many different fillings to add you will never want for variety.
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These wraps are inspired by my restaurant days. We had a few options of breakfast wraps on our permanent menu and they were always a hit. I love having a bunch of these in the freezer. It makes an easy breakfast for me and my family.
Making a big batch of scrambled eggs and then setting up the table or counter with all the ingredients makes a nice assembly line to roll up a bunch of breakfast wraps at one time.
I have done sauteed mushrooms and spinach, avocado and tomato, sausage and mushroom… so many possibilities. My kids like a simple ham, egg and cheddar wrap. My husband like a bit of hot sauce in every bite and I like some fresh salsa in my breakfast wraps.
I like to spread a little cream cheese on the wrap first and then layer all my ingredients on. Then roll them up and eat right away or wrap up for the freezer. Using parchment and then aluminum foil is perfect for the wraps going straight to the oven. Put a few in the fridge for a few days, or pull from the freezer and thaw overnight. Warm the breakfast wraps in the oven at 350 for about 10-15 minutes.
At the restaurant we did a wrap with eggs, ham, bacon, tomato, honey mustard dressing and potato hash. We served the wraps with an oven baked applesauce. So good! It was probably the most popular wrap for breakfast.
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Here is my scrambled egg recipe that I use in these breakfast wraps
