September signals back to routine and often busier days—don’t forget to fuel up with a good breakfast! Try freezing our Veggie Breakfast Wraps to have on hand for mornings when you are short on time.

Makes 8 Servings

Ingredients:

• 1 tsp. olive oil
• 8 eggs
• ½ cup broccoli, chopped small
• ½ cup red peppers, diced small
• 1 Tbsp. green onion, chopped
• ¼ cup cheddar cheese, grated
• ¼ cup milk
• 1 tsp. pepper
• 2 Tbsp. salsa
• 8 whole wheat wraps

Preparation:

1. Heat oil in a pan on medium-high heat and add broccoli and peppers.
2. Cook for 4 minutes, then add the green onion and salsa.
3. In a bowl, combine eggs, pepper and milk, whisk until combined.
4. Pour into vegetable pan and cook until eggs are cooked through.
5. Sprinkle ½ Tbsp. of cheese into each wrap and pour 1/8^th of the egg mixture into each.
6. Wrap up tightly and then wrap in plastic wrap.
7. Freeze for up to two months.
8. To serve, microwave from frozen for 4-6 minutes, turning half way.

Nutritional analysis per serving: 234 calories, 10 g fat, 11 g protein, 27 g carbohydrate (23 g available carbohydrate), 4 g fibre, 416 mg sodium