These quick, easy and tasty wraps are great to prep in advance, then freeze until they are required! They’re perfect if you’re looking for a savoury brekkie that’s not too heavy on the stomach first thing. Packed with 15g of protein, these are sure to keep you full all morning. Any vegetables or other ingredients can be added into this, you could also add homemade hash browns, chorizo mince or crumbled tofu if you’re looking for a more filling option! We went with onion, mushrooms and leafy greens, drizzled with sriracha for a simple yet delicious breakfast wrap!
Sheet Pan Egg Wraps
Ingredients
- 8 eggs scrambled
- 1/2 brown onion diced
- 200 g brown mushrooms diced
- 1 cup cheese grated
- 3/4 cup cottage cheese
- 8 wholemeal wraps
- 100 g mesclun (or any other leafy greens)
- Drizzle sriracha (optional)
Instructions
- Preheat oven to 200°C (or 180°C fan bake). Line a baking tray with baking paper.
- Dice mushrooms and onion (or your choice of vegetables), grate your cheese and set aside.
- In a large bowl, crack all 8 eggs, and add 3/4 cup of cottage cheese and whisk until completely scrambled.
- Mix in all vegetables and cheese into your egg mixture and pour into baking tray.
- Bake the egg mixture for around 15-20 minutes until completely cooked through, monitoring to ensure the egg doesn't start to dry out. Once finished cooking, leave to cool for 5 minutes, before slicing egg into 8 even strips.
- Once cooled, begin assembling your breakfast wraps, with sauce, egg mixture and leafy greens. Once finished, wrap in tinfoil, baking paper or place in a Ziplock bag and freeze.
- To consume, ensure thawed before reheating. Our favourite method is to place these in the sandwich press and leave to get crispy and warm for a few minutes.
