Breakfast Wraps Food Prep

@teachertastes
Copycat Starbucks Feta Wraps (Makes 8 Lavash Sandwiches but I usually eat two per morning so 4 servings) Ingredients: • 4 cups egg whites • 1/2 cup feta cheese, crumbled • 1/4- 1/2 cup (depending on preference) sun-dried tomatoes, chopped • 1-2 cup (again on preference) spinach, chopped • 1 tsp garlic powder • 1 tsp onion powder • Salt and pepper to taste • 4 lavash breads • 8 tbsp cream cheese Instructions: 1. Preheat oven to 375°F. 2. Prepare Egg Bake: • Pour eggs into a greased 9×13 baking dish. • Top with feta, sun-dried tomatoes, spinach, garlic powder, onion powder, salt, and pepper. 3. Bake for 25-30 minutes, or until the eggs are set. • Let it cool slightly, then cut into 4 equal parts. 4. Assemble Sandwiches: • Spread 2 tbsp cream cheese on each lavash bread. • Place one portion of the baked egg mixture on top of each lavash and fold. • Cut each lavash in half to make 8 sandwiches. 5. Serve: • Enjoy two sandwiches per breakfast for a filling meal! These can be stored in the fridge and reheated for quick meals!

♬ original sound – teachertastes

Last week, I came across a TikTok video that got me excited about making breakfast wraps. Even though I practice intermittent fasting and don’t usually eat breakfast, these wraps looked too good to pass up, so I decided to enjoy them as a “lunch.”

Don’t click on the red button it doesn’t work properly. Click on the content below it and you should be able to see the video.

Since I only used 16 wraps and had 20 wraps left, I got creative and made another version. Once you get the hang of this egg bake concept, the variations are endless! I’ve included a variation below.

I did the maths – and each wrap is 23 grams of protein.

To keep it low-carb, I made a few adjustments. I used BFree High Protein Wraps from Costco. They come in packs of 12, with each wrap providing 11 grams of protein and only 3 grams of net carbs. Naturally, I stocked up and bought three packages! I also used 15 fresh eggs (not whites) and added 1 500-gram container of cottage cheese, and used the blender to mix. Cottage cheese is the new egg addition, it adds a mega boost of protein, and makes the eggs creamier. Wait until I show you how to make chocolate pudding using cottage cheese…. seriously amazing. My husband can’t control himself and has to have one EVERY. SINGLE. DAY.

For the toppings, I used the same toppings as the TikTok user: chopped spinach, sun-dried tomatoes (you can even make your own if you have too many cherry tomatoes—here’s a great recipe: Air Fryer Sun-Dried Tomatoes), and feta cheese. I also used a large sheet pan.

Once you have the egg base ready, the toppings can really define the overall cultural theme of the egg bake. This is where I started exploring variations, different toppings, and fusion cooking. Adjust the spices and toppings to match the cultural theme you’re going for.

Bake the mixture at 350°F for 30 minutes, then remove it from the oven. Let it cool slightly, then lift it out using the parchment paper edges and transfer it to a cutting board. I cut mine into 16 pieces, then spread room temperature cream cheese on a tortilla wrap, add a piece of the baked egg mixture, and roll it up. I pulled the cream cheese out in the early morning, and made the wraps in the afternoon. Good and Soft.

Like in the video, I browned the wraps in a pan before placing them on a cooling rack.

After letting them cool, I wrapped the portions in parchment paper and stored six at a time in large ziplock bags. Into the freezer, they went! I pull one out the night before, let it thaw in the fridge, and then heat it in the microwave for a minute the next day.

Egg Wrap Variation

Tex-Mex Breakfast Wraps

Ingredients:

1 lb ground beef
1 lb ground pork
1 red onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
2 jalapeño peppers, seeds removed and diced
1/2 container spinach, chopped
2 tbsp cumin
2 tbsp fajita seasoning (Make extra for future use: Fajita Seasoning Recipe)
3 cups shredded cheddar cheese (I used a mix of jalapeño cheddar and peppercorn jack)
1 bunch cilantro, chopped
6 spring onions, sliced on an angle
Birria sauce (Optional, I used leftover sauce from this recipe: Birria Sauce Recipe)

NOTE: No cottage cheese is needed here to boost protein since we are using meat.

Method:

Cook the Meat:
In a large sauté pan, cook the ground beef and pork together until browned. Add the diced red onion, yellow and red peppers, and jalapeños. Stir to combine.
Season:
Mix in the cumin and fajita seasoning. Add the chopped spinach (it’s not traditional Tex-Mex, but it adds nutrition without affecting the flavour). Stir everything together, then set the mixture aside to cool slightly.
Prepare the Sheet Pan:
Line a large sheet pan with parchment paper. Spread the cooled meat mixture evenly across the bottom of the pan.
Egg Mixture:
In a blender, blend the eggs (about 12-15, depending on size) and a splash of cream until smooth. Pour the egg mixture evenly over the meat.
Add Toppings:
Sprinkle the chopped cilantro over the top (it may seem like a lot, but the flavour is incredible). Then, spread the shredded cheese evenly across the top, followed by the sliced green onions.
Bake:
Preheat your oven to 350°F (175°C). Bake for 40 minutes or until the mixture is set and the top is golden and bubbly.
Cool and Cut:
Let the bake cool for a few minutes, then cut it into 20 pieces.
Wrap and Freeze:
Follow the same process as before for freezing: wrap each piece in parchment paper and store them in a large ziplock bag in the freezer. When ready to eat, thaw overnight in the fridge and microwave for 1 minute.

Makes 20 wraps – perfect for a quick, delicious breakfast or lunch!

Note: I had one for dinner yesterday, and it was glorious! The rest are all tucked away in the freezer, ready for no-time deliciousness.