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In today’s fast-paced world, finding a breakfast option that is both nutritious and quick to prepare can often feel like a daunting task. However, the Morning Sunshine Egg & Veggie Wraps offer a delightful solution that marries flavor with health benefits, making it an ideal choice for anyone looking to kick-start their day on the right foot. This vibrant and satisfying dish not only fills your belly but also fuels your body with essential nutrients, setting a positive tone for the rest of the day.

Egg and Veggie Breakfast Wraps

Start your day off right with Morning Sunshine Egg & Veggie Wraps! This colorful and nutritious breakfast combines protein-packed eggs with a variety of fresh vegetables, offering essential vitamins and minerals to fuel your morning. Easy to prepare and customizable to your taste, these wraps are perfect for busy mornings or leisurely brunches. Whether you prefer them fresh or toasted, this recipe guarantees a deliciously healthy start to your day. Enjoy creativity in the kitchen with these delightful wraps!
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Ingredients
  

4 large eggs

1/4 cup milk (or a non-dairy alternative such as almond or oat milk)

1/2 cup bell peppers, diced (use a mix of colors for added vibrance)

1/2 cup fresh spinach, chopped

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

4 large whole wheat tortillas

1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

Cooking spray or a drizzle of olive oil

Fresh cilantro or parsley (optional, for garnish)

Hot sauce (optional, for serving)

Instructions
 

Prep the Veggies: Begin by thoroughly washing all the vegetables. Dice the bell peppers, chop the spinach, finely chop the red onion, and halve the cherry tomatoes. Organize them in separate bowls for easy access later.

    Make the Egg Mixture: In a medium mixing bowl, crack the eggs and add the milk. Season with salt, black pepper, and garlic powder. Whisk vigorously until the mixture is smooth and all ingredients are well incorporated.

      Cook the Veggies: Heat a large skillet over medium heat and add a quick spray of cooking spray or a drizzle of olive oil. Once hot, add the chopped red onion and diced bell peppers. Sauté these together for about 3-4 minutes, stirring occasionally, until they soften and become fragrant.

        Add Spinach and Tomatoes: Add the chopped spinach and halved cherry tomatoes to the skillet. Continue to cook for another 2 minutes, stirring gently, until the spinach wilts and the tomatoes become slightly tender.

          Scramble the Eggs: Pour the whisked egg mixture into the skillet over the sautéed vegetables. Let it set for about a minute without stirring. Then, gently stir with a spatula, allowing it to cook until the eggs are just set (about 3-5 minutes). If you’re using cheese, sprinkle it on top during the last minute, cover the skillet, and let it melt.

            Assemble the Wraps: Lay out each whole wheat tortilla on a clean surface. Spoon a generous amount of the egg and veggie mixture into the center of each tortilla, then fold in the sides and roll it up tightly from the bottom to create a wrap.

              Toast the Wraps (Optional): For added flavor and texture, return the assembled wraps to the skillet. Toast them over medium heat for 1-2 minutes on each side until they are golden brown and crispy.

                Serve: Carefully cut the wraps in half diagonally for a beautiful presentation. Garnish with fresh cilantro or parsley for a pop of color and serve with hot sauce on the side for those who enjoy a spicy kick.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings