Begin by whisking together 6 large eggs in a medium bowl until fully combined and pale yellow in color. Heat a large non-stick skillet over medium heat, adding 1 tablespoon of butter or olive oil. Pour in the egg mixture, stirring gently with a spatula until the eggs are fully cooked, about 3-4 minutes. Season with salt and pepper, then transfer the fluffy scrambled eggs to a plate to cool slightly.

Next, wipe the skillet clean and return it to medium heat. Add another tablespoon of butter or olive oil, then toss in 2 cups of fresh baby spinach. Sauté for about 2-3 minutes until the spinach is wilted and vibrant green. Once cooked, transfer the spinach to a separate plate to cool, allowing excess moisture to escape for better wrap texture.

Now it’s time to assemble your Spinach Feta Breakfast Wraps! Lay out a whole-wheat tortilla on a flat surface. Spoon a quarter of the cooked eggs, followed by a quarter of the sautéed spinach, a handful of halved cherry or grape tomatoes, and a few tablespoons of crumbled feta cheese onto the center of the tortilla. Roll it tightly from the bottom upwards, tucking in the sides as you go, to create a secure wrap.

Once assembled, place the wraps seam-side down in a gallon zip-top bag. Be sure to squeeze out as much air as possible before sealing, which helps prevent freezer burn. If you plan to store them for longer, wrap each individual breakfast wrap in aluminum foil before placing them in the bag.

When you're ready to enjoy your delicious Spinach Feta Breakfast Wraps, simply take one from the freezer and unwrap it from the foil. Microwave on high for about 2 minutes or until piping hot. You can also heat it in an oven at 350°F for 10-15 minutes if you prefer a crispier texture.