Meal Prep Egg Wraps

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. On the menu is spinach and onion scrambled eggs with cheddar cheese and salsa, wrapped in a low carb wrap.

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Step 1

Heat a 12" pan over medium heat with a spray of oil. Finely dice your onion, and add it along with defrosted spinach to the pan.

Step 2

Season with minced garlic, garlic powder, onion powder, paprika, chili powder, and black pepper. Cover with a lid, and cook until the onion is transluscent, about 10 minutes.

Step 3

Remove from the heat, and crack in your eggs. Beat the eggs with your spatula until everything is fully mixed. Return to the burner, lower the heat to medium low, and cook until eggs just set, about 2-3 minutes.

Step 4

Remove from the heat, and mix in cheese, salsa, and hot sauce.

Step 5

Let the mixture totally cool before dividing it evenly across 8 tortillas, about 156 g each. Wrap each in aluminum foil, and store in the freezer.

Step 6

To reheat, unwrap the frozen burrito from the foil, and wrap in a damp paper towel. Microwave for 2-3 minutes, flipping halfway, or until heated thoroughly. For a crispy tortilla, brown all sides in a preheated pan on the stove.

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