Best Egg Pesto Breakfast Wrap Recipes

PESTO EGG WRAPS

Pesto Egg Wraps image

I wanted to create an easy recipe to use some remaining pesto I had. I put a few ingredients together, and came up with a quick breakfast-or breakfast for dinner- that really satisfies. - Lisa Waterman, Lewistown, Montana

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/4 cup oil-packed sun-dried tomatoes, chopped
4 large eggs, lightly beaten
2 tablespoons crumbled feta cheese
2 tablespoons prepared pesto
2 whole wheat tortillas (8 inches), warmed

Steps:

Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with cheese., Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 407 calories, Fat 23g fat (6g saturated fat), Cholesterol 432mg cholesterol, Sodium 533mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

PESTO EGG PUFF PASTRY SQUARES

Pesto Egg Puff Pastry Squares image

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

Ingredients

1 tablespoon salted butter
7 large eggs
1 cup baby spinach
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
1 cup grated fontina cheese
One 17.3-ounce box frozen puff pastry, thawed
6 slices deli ham
2 tablespoons everything seasoning

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.