Egg Wraps for Breakfast

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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Here's an easy breakfast where you can cook the eggs in advance and then re-heat them at work the next day. I wrap the eggs up in a 9" whole wheat tortilla and put a little hot sauce or ketchup on it.

Since today is Saturday and I'm not in a rush to go anywhere, I decided to fancy my wrap up a bit. I added mushrooms, tomatoes and scallions. I'd have added my hot sauce but the kind I like is the little packets from Taco Bell, and my stash is in my drawer at work.

The simple version that I take to work during the week.

Breakfast Egg Wraps
Makes 1 serving

Ingredients

1 whole wheat tortilla
1/2 cup liquid eggs (I used veggie)
1 cup sliced cremini mushrooms
1/4 cup diced fresh tomato
1 scallion, chopped
salt, pepper and hot sauce to taste

Directions

Fry your eggs in a nonstick pan sprayed with a little cooking spray. Medium heat is best. You can scramble them or keep them in the shape of an omelette.
Place the eggs on the wrap. Then, spray the same pan with a little more cooking spray and fry the mushrooms until they're tender. About 5 minutes will do it. Add the mushrooms, tomato and scallion to the wrap. Top with salt, pepper and hot sauce if you like it.
Good luck trying to roll this up!