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Dill Feta Egg Wrap {Freezer Friendly}

These dill feta egg wraps are perfect to batch make once, and pull from the freezer each day for a quick and no dishes hearty egg breakfast! 

Course Breakfast
Cuisine American
Keyword breakfast wraps, egg wraps, freezer breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 wraps
Calories 230kcal


  • 10 Eggs
  • 1 tablespoon butter
  • 1/2 cup crumbled feta
  • 1/3 cup fresh dill rough chopped
  • 2 100g pork sausages casings removed
  • 10 whole wheat flour tortillas
  • salt & pepper to taste


  • In a large bowl, whisk together the eggs, feta, dill, salt, and pepper. Set Aside.
  • Heat frying pan and once hot, add sausage meat, removed from casing. Cook until no longer pink. Remove from pan and set aside. 
  • In the same pan, melt the butter.
  • Add the egg mixture and heat until scrambled eggs are cooked. Set aside to cool. 
  • To assemble the wraps, divide the sausage and egg mixture evenly between the 10 wraps. Adding the mixture to the middle of the wrap.
  • Fold one side over, followed by the opposite side, then roll the wrap. Place the seam down on foil, and wrap each egg wrap individually and label.
  • To reheat from frozen place in the oven at 400F for 20-30 minutes or in the microwave for 4 minutes, flipping halfway. I have also used my air fryer to reheat. I set to 370F for 15 minutes, flipping halfway.


Calories: 230kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Fiber: 2g | Sugar: 2g