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Breakfast is often heralded as the most important meal of the day, setting the tone for our energy levels and productivity. In a world where time is of the essence, breakfast wraps have emerged as a popular choice for those looking to combine convenience with nutrition. These portable meals are not only easy to prepare but also allow for endless customization, making them suitable for various dietary preferences. Among the myriad of breakfast wrap recipes, the "Morning Sunshine Egg & Veggie Wraps" stands out as a vibrant and wholesome option, perfect for busy mornings when you need a boost of energy to kickstart your day.

Egg and Veggie Breakfast Wraps

Start your day with a burst of flavor and nutrition with Morning Sunshine Egg & Veggie Wraps! These wholesome breakfast wraps are easy to make and packed with protein-rich eggs and colorful vegetables. Perfect for busy mornings, you can customize them with your favorite ingredients to suit any dietary preference. Enjoy the vibrant flavors and health benefits of this delightful breakfast that will kickstart your energy levels and set a positive tone for the day ahead.
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Ingredients
  

4 large eggs

1/4 cup milk (or a non-dairy alternative)

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

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 or your favorite variety)

Cooking spray or olive oil, for sautéing

Fresh cilantro or parsley, for garnish (optional)

Hot sauce, for serving (optional)

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. Once prepared, set them aside.

    Make the Egg Mixture: In a medium-sized mixing bowl, crack the eggs and add the milk, salt, black pepper, and garlic powder. Whisk vigorously until the mixture is smooth and well combined.

      Cook the Veggies: Heat a large skillet over medium heat. Add a drizzle of olive oil or a light coating of cooking spray. Once hot, toss in the finely chopped red onion and diced bell peppers. Sauté for about 3-4 minutes, stirring occasionally, until they become soft and aromatic.

        Add Spinach and Tomatoes: Next, add the chopped spinach and halved cherry tomatoes to the skillet. Cook for an additional 2 minutes, or until the spinach has wilted and the tomatoes have slightly softened.

          Scramble the Eggs: Carefully pour the whisked egg mixture over the sautéed vegetables in the skillet. Allow it to sit for about a minute to begin setting at the edges. Gently stir with a spatula, cooking until the eggs are just set but still moist, which should take about 3-5 minutes. If you’re using cheese, sprinkle it on top in the last minute, cover the skillet, and let it melt.

            Assemble the Wraps: Lay out each tortilla on a clean surface. Place a generous scoop of the egg and veggie filling in the center of each tortilla. Fold in the sides, then roll from the bottom up to enclose the filling completely.

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

                Serve: Slice the wraps in half diagonally for a stunning 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