Looking for a simple and healthy change-up to your everyday breakfast rotation? This recipe was born out of my desire to diversify my morning meal. As someone who has always tended towards sweeter breakfasts (toast with nut butter and honey or overnight oats with lots of fruit, nuts, and/or seeds have been staples for awhile now), I started craving something a little bit more savoury a couple of months ago.
Eggs are the natural first step into savoury breakfast territory, and although plain old eggs with toast (preferably avocado toast) are delicious in their own right, you can always trust me to remix a classic. Born out of my love of winter squash, pesto, and anything wrapped up in a warm tortilla, this dish will fill you up in all the right ways. It’s packed with protein, healthy fats, fibre, and most importantly, flavour! Roasted peak of the season local butternut squash is oh so sweet and creamy while delivering a punch of beta carotene; fluffy scrambled eggs provide the satiety factor with their protein and healthy fats; the pesto adds a fresh, herbacious punch, and the Pecorino provides the salty contrast. Wrap it all up into a sprouted grain tortilla, and what you have is a satisfying, nutrient-dense meal that qualifies as breakfast, lunch, or dinner!
You could even modify this recipe to make it vegan by scrambling tofu instead of the egg and using your favourite vegan cheese instead of the Pecorino!
Most of the recipe components can be made ahead, so you can enjoy this on your busiest weekday mornings as well as on a lazy Sunday. You can even assemble it and wrap it in your reusable food wrap or parchment paper and eat it on the run. I can be clever like that. No more complaining that you didn’t have time to make breakfast!
Start by roasting up some butternut squash.
Next, scramble some eggs.
Then, assemble your wraps: spread on some pesto, top with two scrambled eggs, sprinkle on some Pecorino, and top with that sweet, caramel-y butternut squash. Mmmmmm.
Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto
Yield: 4 servings
Time: 40 minutes
Cuisine: Vegetarian, Mediterranean, American
-1 medium-large butternut squash, peeled and diced into 1-inch cubes
-1 tablespoon extra-virgin olive oil
-½ teaspoon fine sea salt
-Pepper, to taste
-1 tablespoon butter or ghee
-8 large organic free-range eggs
-1 cup pesto
-1 cup finely grated Pecorino or Manchego cheese (sheep cheese from Italy or Spain, respectively)
-4 large sprouted grain tortillas (I used Ezekiel brand)
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place cubed squash on the pan. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Roast squash for 35-40 minutes, stirring occasionally, until soft and crispy around the edges.
- Cook the eggs: Warm the butter or ghee over medium heat in a large skillet. Whisk the eggs in a large bowl. Once butter or ghee is shimmering, add the eggs. Stir occasionally with a fork until done to your liking, 3-4 minutes. Remove eggs from heat.
- To assemble the wraps, spread ¼ cup of pesto onto each tortilla. Divide eggs evenly among the 4 tortillas. Top each with ¼ cup of cheese and a generous portion of squash (you may have extra, depending on the size of your squash).
- Wrap and serve.
Note: You may prepare the pesto and roast the squash up to three days in advance. Re-heat the squash in the oven at 300 degrees F for 10 minutes, if desired.
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