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Spinach Mushroom Breakfast Wrap

Spinach Mushroom Breakfast Wrap


Lisa @ Onceamonthmeals.com


  • 1 Tablespoons olive oil
  • 0.675 cups red onion, diced
  • 1.5 cups baby spinach, roughly chopped
  • 1 cups crimini mushrooms, chopped
  • 8 large eggs, lightly beaten
  • 1 teaspoons salt
  • 0.5 teaspoons pepper
  • 8 whole whole wheat tortillas


In a large skillet over medium heat, heat olive oil. Add red onions and spinach, sauteing until onions are translucent. Add mushrooms and eggs, and continue to cook, scrambling eggs. Add salt and pepper. Remove from heat and divide egg mixture evenly between warmed whole wheat tortillas, folding tortilla up over egg mixture. Warming the tortillas up will help them to fold easier.

Freezing Directions:

Prepare wraps as directed above. Wrap each in plastic wrap, then place in gallon freezer storage bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  8

**conversion chart image provided by Erik Spiekermann

4 Responses to “Spinach Mushroom Breakfast Wrap”

  1. Amy A. says:

    Great for those busy mornings! Thanks for the post!

  2. Kristi says:

    I think I’ll add some Swiss cheese to these.

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