These Mini Mediterranean Breakfast Wraps are a fresh and flavour-packed way to start the day. Filled with simple Mediterranean-style ingredients and wrapped in soft mini wraps, they’re great for quick breakfasts, brunch, or light lunches. Using Simson’s Pantry Mini Wraps makes them perfectly sized and easy to assemble, but you can easily adapt them with what you have on hand. A simple, flexible recipe that feels a little different to the usual breakfast options.
Mini Mediterranean Breakfast Wraps, Fresh, Flavour-Packed & Perfect for Weekends
Mini Mediterranean-Style Breakfast Wrap Recipe
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
1-2
Prep Time
10 minutes
Cook Time
10 minutes
This is a recipe I love to make on the weekends when I have a bit more time to cook breakfast. It has really delicious flavours but it's still light and fresh with adding the spinach and capsicum. And adding the bacon, eggs and humus make it super filling. You can get about 2 Mini wraps from this recipe but just double it if you want more
Ingredients
-
2 Mini Simson’s Pantry Wraps
-
2 Rashers of Bacon
-
4 Mushrooms Sliced
-
4 Tsp of Humus
-
1 Chargrilled Pepper (See Note 1*)
-
30g (or 1 handful) of Spinach
-
1 Egg whisked with 1 tsp of Milk (see note 2*)
Directions
Slice your mushrooms and pop into a pan on medium-high heat to cook off. I don’t add any oil yet I just let them sweat a bit first, then I add a dash of oil to the pan.
Add your bacon into your pan if you have room with the mushrooms, again without any added oil as bacon produces its own oil as it cooks so I don’t add any (see note 3*) cook for a few minutes each side until golden and crispy. Once cooked remove from the pan and pop to the side on a plate, you can cover the plate in foil to keep them warm. I usually add them back in just at the end of the cook to heat them back up
Depending on the size of your pan you can move the bacon to the side and start to cook your eggs otherwise remove the bacon to cook them
Whisk your egg with your milk and add to your pan with a little olive oil and mix around so you get your scrambled eggs. Cook for only a minute or two as we don’t want them overcooked. Scrambled eggs are delicious just cooked otherwise they can dry out. While they are cooking if your mushrooms or bacon need re-heating you can add them in to the pan
While this is cooking slice up your pepper into strips and wash & dry your spinach ready to use.
Once everything is nearly cooked heat up your wrap, I do this in the pan with no oil and it only takes about 15-20 seconds a side so keep an eye on it
Once heated remove from the pan and add a layer of humus on the wrap, then the egg, mushrooms, capsicum, bacon, and spinach. Wrap and enjoy straight away
Recipe Note
Notes:
- Chargrilled peppers you can find in the jar in most supermarkets, they are the red capsicums and some are bigger than others so if it's a small one you may need to use 2 but mostly you only need 1
- I only used 1 egg as these wraps are mini so don't hold huge amounts with the other ingredients but you can use 2 if you prefer for 2 wraps. I wouldn't do 2 eggs on 1 wrap as it will probably overflow.
- I don't add oil with my bacon when I cook it as it produces it's own oil and I find it gets too oily if you add oil as well. But if your pan gets really sticky then you can add in a bit of oil if you need but judge this off your pan
- I also use theSimsons Pantry Wraps linked here
FAQ's:
Q. Can I switch up the veggies?
A. Yep you sure can, add whatever veggies in you like if you want to add onions etc just add them in
Q. Can I use something else besides Humus?
A. Of course use any sauces or spreads/dips you like, I love humus and love the flavours together but you can use any of your favs with this
Q. Do I have to use the milk in the eggs?
A. No you can just whisk it well or use a milk alternative, I always add a dash of milk in my scrambled eggs. I also don't like to overcook them but if you prefer them cooked through more simply cook them a bit longer