Spinach Mushroom Breakfast Wrap

Let's Cook

Ingredients

8 servings
  • 1 tablespoon Olive Oil
  • ⅔ cups dice Onion, Red
  • 1 ½ cups chop Spinach, Baby
  • 1 cup dice Mushrooms, Crimini
  • 8 individual beat Egg
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 8 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Freezer Containers

Supplies

  • Plastic Wraps

Directions

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.

Freezing Directions

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. Wrap each in plastic wrap, then divide evenly between indicated number of gallon freezer storage bags, label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

Not Available

About This Recipe

Busy mornings on the horizon? Our Spinach Mushroom Breakfast Wrap makes for an easy alternative to heading for the drive thru. Plus it's made with all whole food ingredients!

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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