Egg Pesto Breakfast Wrap is a flavorful, portable breakfast that pairs fluffy scrambled eggs with bright basil pesto, melty cheddar, sweet grape tomatoes, tender artichoke hearts, and savory turkey breakfast sausage crumbles. This quick, protein-packed wrap is perfect for busy mornings, meal prep, or a gourmet grab-and-go brunch.
Ingredients
- 2 large eggs
- 1½ teaspoons reduced-fat sour cream (optional — makes eggs extra creamy)
- ¼ cup shredded reduced-fat Cheddar cheese
- Cooking spray or 1 tsp olive oil
- 2 tablespoons finely chopped onion
- 1½ teaspoons prepared basil pesto
- 3 grape tomatoes, sliced
- ¼ cup cooked turkey breakfast sausage crumbles (pork-free substitute)
- ½ ounce marinated artichoke hearts, drained and thinly sliced
- 1 (10-inch) flour tortilla (or whole-wheat / gluten-free)
- Salt and freshly ground black pepper, to taste
Why this Egg Pesto Breakfast Wrap works
Starting with a protein-packed egg base and adding herbaceous pesto gives this wrap a gourmet lift while keeping prep simple. Turkey sausage delivers savory depth without pork; artichokes add tangy zip and tomatoes add freshness. It’s an easy make-ahead breakfast: assemble, wrap tightly, refrigerate, and reheat for a warm, satisfying start to your day.
Step-by-Step Directions
Step 1 — Whisk the eggs
In a bowl, whisk the eggs and sour cream until smooth. Stir in the shredded Cheddar and season lightly with salt and pepper.
Step 2 — Sauté onion and pesto
Heat a nonstick skillet over medium. Spray with cooking spray or add 1 tsp olive oil. Add the chopped onion and the pesto; cook, stirring, until the onion is translucent and fragrant, about 4–6 minutes. Add the sliced grape tomatoes and stir briefly.
Step 3 — Scramble the eggs
Pour the egg–Cheddar mixture into the skillet with the onion–pesto mixture. Cook gently, stirring often, until the eggs are set but still moist — about 3–5 minutes. Remove the scrambled eggs to a plate and set aside.
Step 4 — Warm the turkey sausage & artichokes
In the same skillet, add the cooked turkey sausage crumbles and warm for 1–2 minutes. Add the sliced artichoke hearts for the last 30–60 seconds just to heat through. Remove from heat.
Step 5 — Warm tortilla & assemble the wrap
Warm the tortilla in a dry skillet 30–60 seconds per side until flexible. Place tortilla on a plate, spoon the scrambled egg mixture down the center, top with turkey sausage and artichokes, then fold the bottom 2 inches up and roll tightly. Slice in half and serve immediately — or wrap in foil for grab-and-go.
Make-ahead tip: Assemble up to 24 hours ahead; reheat wrapped in foil in a 350°F (175°C) oven for 10–12 minutes to preserve texture.
Nutrition (approx. per wrap)
- Calories: ~530
- Total Fat: ~27 g
- Saturated Fat: ~8 g
- Cholesterol: ~330 mg
- Sodium: ~1000 mg
- Total Carbohydrate: ~45 g
- Dietary Fiber: ~4 g
- Protein: ~28 g
(Nutrition is an estimate; values will vary by brands and substitutions.)