Whip up this tasty breakfast egg wrap for a great refueling snack after exercising or a make-and-go breakfast on a busy morning.
Running has been on my mind a lot lately. After a somewhat uneven summer when motivation was at an all-time low (seriously, I don’t think I could have been any lazier), I’m finally back on a four day per week running schedule. But now I need a kick in the butt to take things to the next level. I need a carrot in front of my nose. A goal. For me, that means signing up for a race. There’s nothing like the fear of bonking on mile 10 of a half-marathon to get you out of bed for a training run!
Whenever I increase my mileage, one certain thing happens. I get really hungry, particularly after long runs. It’s that dangerous balance of eating enough to refuel without clearing out the fridge. In theory, I know I need a combination of healthy protein and carbs to help muscles rebuild. In practice, 10 pieces of bacon sounds pretty awesome.
This breakfast wrap is a good compromise – a taste of bacon to satisfy the craving, a dose of my favorite veggie (mushrooms!) and a serving of protein and carbs in the form of eggs and a whole wheat tortilla (I used these low carb ones
). All with a calorie count that doesn’t undo everything that I burned on the run.
This wrap is completely customizable. Prefer a vegetarian wrap? Swap black beans (or nothing at all) for the bacon. Mushrooms not your thing (gasp)? Use some red pepper instead. Mix things up to your heart’s content.
Other great post-exercise breakfast recipes:
Cookin’ Canuck’s Whole Wheat Banana Flax Pancakes
Cookin’ Canuck’s Baked Steel Cut Oatmeal with Tart Cherries & Pepitas
Kitchen Konfidence’s Spiced Apple & Oatmeal Smoothie Bowl
Home Cooking Adventure’s Shakshuka – Eggs in Tomato Sauce
Amazing Paleo’s Sweet Cashew Paleo Waffles
Breakfast Egg Wrap with Bacon, Mushrooms & Tomato Recipe
Ingredients
- 1 teaspoon olive oil
- 1 cup sliced crimini mushrooms
- 1/3 cup halved cherry tomatoes
- 3 eggs
- 3 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 pieces center cut bacon cooked & crumbled
- 2 whole wheat wraps I used these low carb ones
- 2 basil leaves thinly sliced
Instructions
- In a bowl, whisk together the eggs and water.
- Heat the olive oil in a medium nonstick saucepan over medium heat. Add the mushrooms for 3 minutes. Stir in the tomatoes and cook for 2 minutes. Transfer to a bowl and set aside.
- Wipe out the skillet and set over medium heat again. Pour in the egg mixture and cook until the eggs are scrambled, stirring occasionally. Season with salt and pepper.
- Stir the mushrooms, tomatoes and bacon in the eggs.
- Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla, leaving room at one end. Sprinkle the basil over the egg.
- Fold in the end, then roll up the tortillas. Serve.
Notes
Nutrition
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Sarah Walker Caron (Sarah's Cucina Bella) says
Exercise in general does that to me — if I add to my workout at all, I get really hungry. These wraps look like a great way to start the day — and mmm. Those mushrooms!
Denise | Sweet Peas & Saffron says
I need a major carrot in front of my nose these days 😉 I used to run a lot, but these days I just can’t seem to find the time. Love the looks of these breakfast wraps, and they look like they’d be easy to make ahead of time, too!
Marisa Franca @ All Our Way says
I am seriously in love with wraps. What a convenient way to eat anytime. I haven’t made too many breakfast wraps but this recipe would be at the top of my list. I hear you when it comes to running. We aren’t home so I can’t make my cycling class — I keep saying I’m going to run. It’s been a week and I haven’t done anything. I think I need a good kick in the rear!! Have a great weekend.
[email protected] says
Breakfast wraps are always one of my faves – so quick and easy, and perfect for jamming in loads of nutritious veggies! The protein from the egg and keep-you-full fiber from a whole-grain wrap add up to a super-healthy, super-delicious meal! Can’t wait to pin this!
The Surprised Gourmet says
This looks so tasty. I like the quick and easy aspect, as well as how it can be changed to suit anyone’s taste buds.
Stacey @ Bake.Eat.Repeat. says
Signing up for races always kept me on the training program too, best way to do it, motivation by fear! 🙂 This breakfast wrap looks amazing!
Amanda | The Chunky Chef says
Oh wow, this looks amazing!! Mushrooms are awesome… gorgeous photos too 🙂
eat good 4 life says
Oh boy I could totally have this for breakfast right now. I am so hungry…
Isabelle @ Crumb says
Oddly enough, I’m never really that hungry after exercising… a light meal and a really big glass of water will usually do me. My husband, on the other hand could easily eat the entire contents of the fridge after a long bike ride (or at least an entire pack of bacon), so I can still empathize.
Love the combo of hearty veggies and protein you’ve got going on here… and a little bacon is a well deserved treat after a long run! 🙂
Krista @ Joyful Healthy Eats says
Seriously perfect! I’m about to kick up my breakfast recipes into high gear because I just started with a personal trainer so I NEED something like this in my life! 🙂
Angie | Big Bear's Wife says
Mushrooms are pretty much my favorite veggie too and I’m up for anything that’s loaded with them! I’m not a runner but I have been working out more and I’ve been in need of “refueling” foods like these!