Best 3 Egg Pesto Breakfast Wrap Recipes
Kickstart your day with a vibrant and flavorful Egg Pesto Breakfast Wrap, a delightful combination of fresh ingredients that will tantalize your taste buds. This easy-to-make wrap features a soft and fluffy tortilla enveloping a creamy pesto sauce, perfectly cooked eggs, crisp bacon, and a medley of colorful vegetables.
Indulge in a symphony of textures and flavors with the Vegetarian Pesto Breakfast Wrap, a plant-based alternative that boasts a delicious pesto made from fresh herbs, nuts, and olive oil. Treat yourself to the Spinach and Feta Breakfast Wrap, where tender spinach and tangy feta cheese mingle harmoniously with pesto and eggs.
For a hearty and protein-packed meal, embrace the Turkey and Avocado Breakfast Wrap, featuring succulent turkey slices, creamy avocado, and a zesty pesto sauce. Craving a classic flavor combination? The Ham and Swiss Breakfast Wrap is sure to satisfy, with its layers of savory ham, melted Swiss cheese, and aromatic pesto.
Each recipe offers a unique twist on the classic breakfast wrap, ensuring there's something for every palate. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that will leave you feeling energized and satisfied all morning long.
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
PESTO SCRAMBLED EGGS
What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.
Provided by SOPHIAWADE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g
CHICKEN PESTO WRAPS
"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
Tips:
- Fresh Ingredients: For the best flavor, use fresh basil, eggs, and vegetables in your pesto breakfast wrap.
- Make-Ahead Pesto: Save time by making a batch of pesto ahead of time and storing it in the refrigerator for up to a week.
- Customize Your Wrap: Feel free to add other ingredients to your wrap, such as cooked bacon, sausage, or roasted vegetables.
- Cook Eggs to Your Liking: Whether you prefer scrambled, fried, or over-easy eggs, cook them to your desired doneness.
- Serve Immediately: Pesto breakfast wraps are best enjoyed immediately after they are made.
- Leftovers: If you have any leftover wraps, store them in an airtight container in the refrigerator for up to 2 days.
Conclusion:
A pesto breakfast wrap is a quick, easy, and delicious way to start your day. With its combination of protein, healthy fats, and carbohydrates, it will keep you feeling full and satisfied until lunchtime. Plus, it's a great way to use up leftover pesto. So next time you're looking for a tasty and nutritious breakfast, give this pesto breakfast wrap a try!
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