This is the kind of weekend breakfast that makes me smile. There’s something so comforting about a leisurely breakfast at the end of the week, where I can linger over a second cup of coffee and contemplate my upcoming food adventures. Caramelized roasted veggies are sauced with over-easy eggs, and topped off with aged cheddar, avocado and Greek yogurt!
I like to make a huge batch of the filling to use throughout the week, so I double or triple the amount of veggies in this recipe. Once you have the veggie mixture done, these wraps can be assembled in mere minutes (perfect for Saturday mornings)!
I like to roast the butternut separate from the stove-top veggies because I usually roast 1-2 big squashes to use throughout the week. That way, I have a big batch of filling + roasted butternut cubes + extra caramelized onions (more on that later). Once the busy work week starts, I have all kinds of prepped veggies to make quick, easy, and healthy meals.
Peel, slice, and cut the butternut into 1/2″ cubes. Place the squash on a parchment lined baking sheet, drizzle with olive oil, sprinkle with sea salt, and roast until caramelized and tender.
For the caramelized onions, cut off both ends of the onion. Cut the onion in half, from the top to the bottom and peel it. Lay each half face down on the cutting board and slice across the rounded top into thin slivers.
Sauté the onions with the olive oil and sea salt until they’re golden brown and caramelized. It’s worth making a huge batch of just the caramelized onions because they’re good in pretty much everything!
When the onions are caramelized, add the kale and sauté just until the kale wilts.
Combine the onion mixture with the roasted butternut. At this point, you can refrigerate the veggies or finish the wraps.
1. Cook your eggs the way you like them, I cook them over-easy for this recipe because the yolks make a delicious sauce when you cut into the wrap.
2. Spoon the veggies onto the tortilla, top with eggs, sliced avocado, and aged cheddar cheese (if desired, omit for dairy-free).
This recipe is really easy to customize to fit your dietary needs. You can choose whichever kind of wrap best suits you and add or take away the toppings to your hearts content.
For gluten free, use one of the suggested tortillas below and for grain free there are some great options as well. For dairy free, be sure to omit the Greek yogurt and cheddar cheese and add some extra avocado for creamy richness!
A final note about tortillas:
I used a sprouted spelt tortilla for my wraps, but there are so many great options.
1. Corn Tortillas – Gluten Free
2. Rice Tortillas – Gluten Free
3. Butternut Tortillas – Gluten & Grain Free
4. Cauliflower Wraps – Gluten & Grain Free
I’ve tried the Butternut Tortillas from Empowered Sustenance, and they’re really good! I think they would pair well with the veggies in this wrap.
- 4 tortillas of your choice
- 8 eggs, cooked the way you like them (see the directions for over-easy)
- 1½ pounds butternut squash, peeled and cut into ½” cubes
- 1 large onion, cut in half and thinly sliced
- 2 cups packed baby kale, 2 ounces
- 3 Tablespoons olive oil
- 1 Teaspoon sea salt
- Freshly ground black pepper
- Sliced avocado, Greek yogurt, and/or aged cheddar for topping
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat.
- Place the squash cubes on the pan, drizzle with 1 Tablespoon of the olive oil, and sprinkle with ½ Teaspoon sea salt. Roast the squash for 30-40 minutes until tender with caramelized edges.
- While the squash is roasting, prepare the rest of the veggies.
- Preheat a cast iron pan over medium heat for a few minutes, add 1 Tablespoon of the olive oil and sauté the onions for 15 minutes or until golden brown and caramelized.
- When the squash is done, add the kale to the onions, stirring just until it wilts. Add the squash to the onion kale mixture and keep warm while you prepare your eggs.
- For over-easy eggs, preheat a non-stick skillet over medium/low heat. Add the remaining 1 Tablespoon of olive oil to the pan. Crack the eggs into a small bowl 1 at a time and then add them to the skillet. Sprinkle the remaining ½ Teaspoon of sea salt over the eggs and grind some fresh pepper to your taste over the top. Immediately place a lid over the eggs and cook for a couple of minutes until your eggs are cooked the way you like them. I like mine cooked between 3-4 minutes and the whites are just set.
- To assemble the wrap, divide the veggie mixture among the 4 wraps, top with the eggs, and any additional toppings. Enjoy immediately!
I like to make double the veggie filling and use it a few days later in wraps or mixed into something else. It’s handy to have the veggies pre-done!
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