By Paul Scally
Meal Prep Egg Wraps
8 steps
Prep:15minCook:45min
I love having eggs for breakfast, but I don't like spending 15 minutes making breakfast for just 1 morning, just to do it again the next day. This recipe serves as a way to prep a whole week's worth of breakfast to store in the freezer for easy reheating in the morning. Wrap these in protein tortillas as I did here for even more of a nutrient boost. For a similar recipe, check out my spinach and onion frittata:
https://s.samsungfood.com/N3rvg
Updated at: Mon, 23 Oct 2023 14:50:54 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
9
Low
Nutrition per serving
Calories295.1 kcal (15%)
Total Fat12.4 g (18%)
Carbs30.2 g (12%)
Sugars4.5 g (5%)
Protein17.2 g (34%)
Sodium937.1 mg (47%)
Fiber7.7 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Dice the onion small, and add the onion and defrosted spinach to a 12” pan over medium heat (3-4 on my stove) with a spray of oil
frozen spinach16 oz
onions2
Step 2
Add in the hot sauce, garlic, and spices. Cover and cook until onions are translucent (medium heat)
hot sauce60g
minced garlic45g
garlic powder1 tsp
onion powder1 tsp
paprika1 tsp
chili powder1 tsp
black pepper½ tsp
cajun seasoning½ tsp
Step 3
Remove the pan from the burner, and crack in the 6 eggs. Beat the eggs with your spatula until fully beaten and everything is fully mixed
eggs6
Step 4
Return to the burner and cook until eggs are almost done (~15 min?) over medium heat
Step 5
When eggs are almost done, add in the cheese and salsa and stir until incorporated
mozzarella¾ cup
salsa¾ cup
Step 6
Divide the mix evenly across 6 tortillas. Wait to shape the leftovers until the eggs have cooled. Optionally top with some sauce
whole wheat tortillas6
Step 7
Wrap up, wrap in aluminum foil, and freeze.
Step 8
To reheat, wrap burrito in a damp paper towel and microwave on high for 2 minutes. Then grill (panini press) on all 4 sides for a few minutes or until the tortilla is lightly golden brown
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