Easy Wrap with Egg and Cheese

wrap with egg and cheese stacked on a dark slate board, garnished with fresh parsley and showing melted cheese and red pepper filling

Easy Wrap with Egg and Cheese

This Easy Wrap with Egg and Cheese is our family’s favorite 5-minute breakfast, crispy on the outside, melty on the inside, and perfect for busy mornings on the go.

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Course: Breakfast

Cuisine: American

Keyword: bacon egg and cheese wrap, easy egg wrap, egg and cheese tortilla wrap, quick breakfast wrap, wrap with egg and cheese

Prep Time: 3

Cook Time: 5

Total Time: 8

Servings: large wrap (1 serving)

Calories: 420kcal

Cost: $3–$4

Equipment

1 Nonstick skillet Prevents sticking and makes flipping easier
1 Spatula Wide spatula works best
1 Fork For breaking yolks
1 Cutting board & knife For slicing the wrap

Ingredients

1 large Flour tortilla 8–10 inches
2 large Eggs Fresh is best
¼ cup Shredded cheese Cheddar, pepper jack, or mozzarella
1 tablespoon Butter or oil spray For cooking
Salt To taste
Black pepper To taste
¼ cup Diced tomatoes Optional
2 tablespoons Diced onions Optional
1 handful Fresh spinach or arugula Optional
1 slice Cooked bacon or ham Chopped, optional
1 tablespoon Sour cream Optional
Hot sauce or green sauce Optional
Avocado Sliced, optional

Instructions

“In our house, this is where the magic starts. Heat your nonstick skillet over medium heat and melt the [butter]. My daughter Olivia always waits for the sizzle, it’s her favorite sound in the kitchen.”
“Lay the [tortilla] flat in the pan. Crack the [eggs] right onto one half and gently break the yolks with a fork. Olivia calls this ‘painting with eggs.’”
“Season with [salt] and [black pepper], then sprinkle on the [shredded cheese]. This is always Olivia’s job, she never skimps on cheese.”
“Add any extras like [tomatoes], [spinach], or [bacon]. This is where kids can customize their own breakfast creations.”
“Fold the empty side of the tortilla over the eggs into a half-moon shape. Gently press it down so everything stays tucked inside.”
“Cook 2–3 minutes until golden, flip carefully, and crisp the other side. Olivia cheers every successful flip like it’s the Olympics.”
“Slice in half and serve warm with [avocado], [sour cream], or [hot sauce]. It’s the kind of breakfast that disappears fast.”

Notes

“For a gluten-free version, use a certified gluten-free tortilla.”
“For extra protein, swap cheese for cottage cheese.”
“Store leftovers wrapped in foil in the fridge up to 2 days.”
“Freeze individually and reheat in a skillet for quick school mornings.”
“This wrap pairs beautifully with fresh fruit or a green smoothie.”

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