What I like most about breakfast wraps is their versatility. The combinations are endless!  The recipe video here shows the type of egg wrap we usually serve: a warm tortilla filled with scrambled eggs, cheddar cheese, sautéed onions, and diced tomatoes.  But you can add anything to an egg wrap, really. I personally love hot peppers and mushrooms in mine. Oh, and bacon! Yummm 😊

Our egg wrap is usually a crowd pleaser – especially with salsa and guacamole!

Novel Bed & Breakfast’s Breakfast Egg Wrap

Makes one wrap


2 Eggs

1-2 tsp Heavy Cream

1 TBSP Tomatoes, Diced

½ Small Onion, Diced

1 TBSP and 1 tsp Butter

1/8 – 1/4 cup Cheddar Cheese (depends how much you like cheese!)

Salt & Pepper to taste

One 6 inch Tortilla


  1. Heat a medium sized pan to medium-high heat. Add 1 TBSP of butter. Once melted, add diced onions. Let cook until browned and lightly caramelized. Remove onions and set aside. (NOTE: this step may be done ahead, up to the night before. If made ahead, store in the fridge. Heat up in a frying pan before using)
  2. Start preheating oven to 350 degrees Celsius
  3. Heat a small frying pan on low-medium heat
  4. In a small bowl, whisk together the eggs, heavy cream, salt and pepper
  5. Add about 1 tsp of butter to the heated pan. Once melted, pour in egg mixture. Scramble the eggs as they cook
  6. When the eggs are just cooked, add the diced tomato. Let cook for an extra 30 seconds before removing from heat
  7. Place the tortilla on a lined baking pan. Add most of the cheese (set aside about a TBSP), sautéed onions, and egg mixture to the middle of the tortilla. Fold the tortilla closed. Turn the filled tortilla over and sprinkle the rest of the cheese on top
  8. Put the pan in the heated oven for approximately 5 minutes, until cheese is melted
  9. Remove pan from the oven. Place egg wrap on a plate and cut diagonally. Enjoy with salsa or guacamole!