Broccoli Cheddar Egg Wraps

Broccoli and cheddar egg wraps will make your mornings go a lot more smoothly—or your lunch! Healthy meal prep that's loaded with protein and veggies!

Broccoli and cheddar are a match made in heaven. Think about broccoli-cheddar soup and how awesome that is. These flavors really just love each other. (Have you had our Broccoli Cheddar Stuffed Chicken Breasts?) Add eggs into the mix, fill some wraps, and roll them up. Boom, you've got a breakfast meal prep. Or maybe one for lunch, or even dinner.

Broccoli Cheddar Egg Wraps Ingredients

Broccoli cheddar egg wraps ingredients
  • 8 large eggs
  • ½ cup milk
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon olive oil
  • ⅓ cup finely diced onion
  • 2 cups broccoli florets, finely chopped
  • 4 whole-grain wraps, 8 inches diameter

How to Make Broccoli Cheddar Egg Wraps

These are pretty easy to do. In a medium bowl, whisk together the eggs and milk, and add some salt and pepper. Fold in the shredded cheese. Then, in a skillet over medium heat, add the oil, and heat it up. Cook the onions and broccoli until they soften a bit, but are still tender. Pour the eggs over the veggies and stir gently, cooking until they're just set. Once they're done, add them to four whole-grain wraps and wrap them up! Done and done!

How to Serve and Store Broccoli Cheddar Egg Wraps

broccoli cheddar egg wraps in meal prep containers

Once these are prepped, they're good to go in meal prep containers with some slices of oranges. There's something really refreshing about eating oranges with this wrap. Trust us! Keep them in the fridge in airtight containers for up to 4 days.

You can reheat these in the microwave or the oven if desired, but the beauty of these wraps is that you can just eat them right out of the fridge! They're pretty much a complete meal but if you wanted to make this a dinner or a hearty lunch, serve with a soup or a nice green salad.

These egg wraps can also be frozen for the ultimate in meal prepping. Wrap them in plastic wrap (or foil) and transfer them to a sealed container or zip-close bag. (Hint: If you wrap them in foil, you can pop them right in the oven from frozen. Score!) Reheat at 350 degrees for 15 minutes or so, or pop in the microwave for 2 to 3 minutes. (Microwaves vary in strength, so err on the side of caution first.)

Close up of broccoli cheddar egg wraps

Substitutions and Alterations

First, you can use any kind of wrap that works for you. If you need one that's gluten-free or leans keto, go for it.

Use any other kind of cheese here, such as Monterey jack, shredded mozzarella, havarti, or a spicy cheese! (Or douse the eggs with a little hot sauce in the pan before transferring them to the wraps).

You can also use frozen broccoli in this dish. Just make sure you press out any excess liquid because it will give off more water than fresh broccoli. It's also great with cauliflower.

A little bit of diced leftover chicken would taste great, too, and up the protein content considerably.

Fresh herbs would also amplify these flavors. Try some chopped chives or parsley. Barring fresh, dried herbs such as chives or parsley would work, in addition to Italian seasoning, marjoram, or oregano.


Broccoli Cheddar Egg Wraps

Broccoli Cheddar Egg Wraps

Broccoli Cheddar Egg Wraps are a great breakfast meal prep to make ahead! Use gluten-free wraps if need be!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: breakfast, broccoli, cheddar
Servings: 4
Calories: 430kcal
Author: Meal Prep on Fleek


  • 8 large eggs
  • ½ cup milk
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 cup shredded sharp cheddar cheese
  • cup finely diced onion
  • 2 cups broccoli florets finely chopped
  • 4 whole-grain wraps 8 inches diameter


  • In a large bowl, whisk together the eggs and milk. Season to taste with salt and pepper, then fold in the cheese; set aside.  
  • Heat olive oil in a large nonstick skillet over medium heat. Add the onion and broccoli and saute for 5 minutes, or until broccoli is crisp-tender; season to taste with salt and pepper.
  • Pour the eggs over the vegetables and stir gently until eggs are just set. Set pan aside to cool before assembling the wraps.
  • Spoon a quarter of the eggs onto each wrap, spreading to cover, leaving a 1-inch border. Fold in the sides, then tightly roll up wrap from the bottom.
  • Cut wraps in half, if desired, and store in meal prep containers up to 4 days. To serve, reheat to steaming.



To freeze, wrap each tightly in plastic wrap, then store in a zip-top freezer bag for up to 3 months. To serve, discard plastic wrap and set wrap on a plate. Cover with a damp paper towel and microwave for 2-3 minutes, or until steaming.   


Calories: 430kcal | Carbohydrates: 30g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 404mg | Sodium: 640mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1156IU | Vitamin C: 42mg | Calcium: 399mg | Iron: 3mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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