Crispy Pesto and Goat Cheese Breakfast Egg Wrap
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A crispy pesto and goat cheese breakfast egg wrap that is packed with scrambled eggs, goat cheese, tomatoes, avocado, homemade pesto, and red onions. All these fresh ingredients are rolled into a tortilla that is toasted to a crispy perfection. This is a summer forward breakfast that you will want to make over and over!
Summer is here and my garden is packed with fresh basil! So, we are finding all the creative and new ways to eat it up while it is in season. And that how this recipe was created! We needed a quick, easy and healthy lunch and wanted to make something with what we had on hand. Eggs, pesto, goat cheese, tomatoes, onion, and avocado. This delicious crispy breakfast wrap came to life!
If you are looking for more savory breakfast ideas, check out my jalapeno popper breakfast sandwich and roasted red pepper sauce avocado toast with fried egg. Both are tasty ways to elevate your breakfast game, all while packing in some protein to start the day.
Why you will love this crispy pesto and goat cheese egg wrap
Summer-Foward: This is the perfect breakfast to take full advantage of the fresh basil and tomatoes this summer!
Protein Packed: Start your day with protein from the scrambled eggs wrapped into a crispy tortilla.
Delicious: The flavor combination of the pesto, tomatoes and goat cheese is so GOOD! Every bite is bursting with flavor!
What you will need to make this egg wrap
Eggs: You will need about 4-6 eggs for these wraps. But you can use more or less depending on your tortilla size or if you are making multiple wraps.
Milk: A little bit of milk helps make creamy scrambled eggs.
Goat Cheese: Adds creaminess and a little tanginess to these breakfast wraps.
Tomatoes: I love cherry or grape tomatoes for this breakfast wrap because they are so sweet and pair well with the pesto. But you can use any tomato you wish in this wrap.
Red Onion: Red onion goes well with the pesto but feel free to use sweet or yellow onion. Or leave it out altogether if you don’t like onions.
Avocado: Adds a creamy layer to the breakfast wrap.
Tortilla: I recommend going with a burrito size tortilla so you can stuff all the goodness into the tortilla! But of course, you can use any size and use less ingredients for the filling.
Salt and pepper: Add salt and pepper to taste to enhance the flavors.
Pesto: A homemade pesto doesn’t take long and taste so good in this wrap. You can use store bought pesto if you wish.
Tips and tricks
- You can make the pesto in advance and store in the refrigerator until ready to make the wraps to save time. Or skip the homemade and use store bought pesto!
- Make sure your skillet is hot before adding the tortilla and place seam side down first to create a seal on the wrap. Do not flip until crispy golden brown.
- Make this wrap your own by adding other ingredients to it! You could add potatoes, bacon, sausage, or bell pepper if you wish.
If you give this crispy pesto and goat cheese breakfast egg wrap a try, let me know your thoughts in the comments! I appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this breakfast wrap as much as we do!
Crispy Pesto and Goat Cheese Breakfast Egg Wrap
Ingredients
Egg Wrap:
- 4-6 Eggs (depending on tortilla size)
- 2 Tbsp. Milk
- 1 Tbsp. Butter or avocado oil
- Pesto-Recipe below
- Goat cheese
- Cherry Tomatoes (sliced)
- Red onion (sliced)
- 1/2 Avocado (sliced)
- 1 large Tortilla
Pesto:
- 1 C. Fresh basil
- 1/4 C. Pine nuts (toasted)
- 1/2 of a Lemon (juiced)
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper to taste
- 1 garlic clove
Instructions
- To make the pesto combine all the ingredients into a food processor. Blend until combined, but sill a little chunky. Taste and add salt and pepper to personal preference.
- To start building the wrap, add the eggs and milk to a medium bowl. Whisk together.
- Heat one tablespoon of butter or avocado in a skillet over medium-low heat. Add the eggs. Stirring frequently, cook the eggs until set.
- Lay the tortilla out and place the eggs in the center and season with salt and pepper to taste. Spread out a generous layer of pesto. Sprinkle on desired amount of goat cheese, onions, and tomatoes. Lay the sliced avocado on top.
- Carefully roll up the tortilla, making sure to tuck in the sides. Place the tortilla seam side down into a warm skillet over medium heat with a little bit of oil. Brown and flip the tortilla. Brown the other side.
- Remove from the skillet and enjoy the breakfast wrap immediately!
Video
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
