Recipe: Freezer-Friendly Spinach Feta Breakfast Wraps — Breakfast Recipes from The Kitchn |Cooking With Amanda

Ah, autumn, when crisp mornings make me forget about chilled overnight oats and smoothies, and instead push hot breakfasts to the front of my mind. The only challenge is finding warm breakfasts that are still quick enough to make on busy fall mornings. Enter these freezer-friendly breakfast wraps.

Following these tips for freezing burritos, I made vegetarian wraps filled with eggs, tomatoes, spinach, and feta that are ready to microwave in the morning. Skipping breakfast at Starbucks is a lot easier when I can have this on my plate in only two minutes.

You could dress these wraps up with any fillings you'd like, but I love this 5-ingredient version inspired by the wraps at Starbucks. This hits all the crucial flavor points — savory eggs and spinach, sweetly acidic tomatoes, and salty feta cheese — while staying nutritionally well-rounded. One of these wraps plus a hot cup of coffee, and I'm set until at least noon.

Spinach Feta Breakfast Wraps

Serves 4

10 large eggs
1/2 pound (about 5 cups) baby spinach
4 burrito-size whole wheat tortillas (about 9-inches in diameter)
1/2 pint cherry or grape tomatoes, halved
4 ounces feta cheese, crumbled
Butter or olive oil
Salt
Pepper

In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.

Rinse or wipe down the skillet, place it back over medium heat, and another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.

Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap (See How To Wrap a Burrito). Repeat with the remaining three tortillas. Place the wraps in a gallon zip-top back and freeze until ready to eat. If freezing for more than a week, wrap the burritos in aluminum foil to prevent freezer burn. To reheat, microwave on high for two minutes.

Recipe Notes

I usually prefer soft scrambled eggs, but find the process overly fussy for a wrap I'll be freezing. If you're eating these fresh, though, give it a try!
Microwave times may vary, but two minutes works for us.

(Image credits: Sarah Crowder)