Photography Credit: Sally Vargas

These cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.

Feta cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. The wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. What’s not to love?!

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If you are making these for a brunch buffet, cut them in half to make smaller portions. That way, guests can have a taste, but still leave enough room on their plate for other things.

When serving them to the hungry hordes in your household, go ahead and serve the whole wrap. It makes a substantial breakfast that can be quickly warmed and eaten on your way out the door.

Start by scrambling the eggs with scallions and oregano, and fold in the spinach before the eggs are fully set. This gives the spinach time to wilt without overcooking the eggs. It’s ok if some spinach leaves aren’t completely wilted; they will continue to cook once the eggs are out of the pan.

Tuck the eggs into warmed tortilla along with some fresh and tangy feta cheese, and you’re practically done! Don’t skip the step of warming the tortillas – this helps make the wraps easier to roll and gives them better flavor.

These spinach-feta wraps can stand all on their own, but a little salsa or fresh tomato salad on the side is never a bad idea!