Egg and Hummus Breakfast Wrap


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Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. While cooking sprinkle on a little sea salt and ground pepper. Warm up the tortilla and the spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Directions: 1. Cook the scrambled egg as you normally do.

Meanwhile, spread the hummus over the center of the wrap. Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. Warm up the tortilla and spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Wrap tortilla and serve!

Serves: 1 | Serving Size: 1 wrap Per serving: Calories: 300; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 193mg; Sodium: 574mg. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus. Using a slotted spoon, lift each egg.

This wrap is loaded with tomatoes, cucumbers, peppers and scrambled eggs seasoned with smoked paprika. There is of cause the star of the show (Read: the creamy, garlicky edamame hummus). Even without the eggs, it was delicious, but I wanted added protein. The wraps were deliciously crayzie!Stir the water gently again around the outside of the egg to help the white fold up around itself.

Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted. The Best Breakfast Egg Wraps Recipes on Yummly | Spicy Sausage And Egg Wrap, Spinach-egg Wrap, Southwestern Ham Wraps.

Breakfast Egg Wraps Recipes 758,319 Recipes. Last updated Aug 15, 2020. This search takes. The hummus and egg make this protein packed wrap stick with you all morning. The kale and tomato offer that fresh veg that your body craves first thing in the morning.

Spice it up with extra red pepper flakes! The poached egg is a must here runny yolks for all!Spoon 1 Tbs. hummus on each tortilla and spread to cover, leaving a 1-inch (2.5-cm) border.

Divide the kale mixture over the hummus. Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon.

List of related literature:

Drizzle the eggs and pipérade sparingly with olive oil, dust with minced basil or cilantro, if you’d like, and serve immediately, with slices of warm toasted country bread rubbed with garlic and moistened with oil.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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1 avocado, pitted and sliced 1 teaspoon black pepper 1 tablespoon fresh chopped cilantro 4 tablespoons hummus (homemade or store-bought) 2 Spread 2 tablespoons of the hummus over two of the slices of bread.

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Use this tahini sauce as a spread on sandwiches and wraps, or mix it into your favorite homemade hummus.

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Remove from the oven and layer with the cooked egg, avocado slices, and second slice of bread, putting the Parmesan-crusted side face up.

“Keto Made Easy” by Megha Barot, Matt Gaedke
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Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and olive oil.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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Or spoon plain hummus into the egg-white centers

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
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Hummus is great served with warmed pita bread triangles or raw vegetables.

“Vegan Under Pressure” by Jill Nussinow
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Take a warm pita or tortilla, spread generously with hummus, and sprinkle some of the chicken and pepper mixture on top.

“The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time” by Sally Clarkson
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WHY THIS RECIPE WORKS: This simple open-faced egg sandwich pairs spinach, goat cheese, and tomato, along with a poached egg, on top of a toasted English muffin.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just made this today for breakfast. Sauteed onions and green peppers + turmeric + garam masala + eggs + butter. Didn’t have any yogurt, but I had 5% sour cream, so I slapped that inside a tortilla wrap and topped it with store-bought mango/ginger chutney…. then grilled the wrap for a few seconds per side… god damn incredible amazing as heck recipe Dr. Ramsay.

  • Once I used humus as a piece/pizza base. I put some humus on the dough and toped it with grater carrots, sesame seeds and oignons. Otherwise, I usually just eat houmous on bread, that keeps being my favorite way:P

  • I made a double batch of your hummus and it’s amazing!!!!! I’ll definitely try making the falafel burger this weekend and the pasta during the week ������

  • I’m desi & I made this today & wowww. It’s incredibly good. The only changes I made was that I added mushrooms & didn’t put a 1:1 ratio of garam masala & turmeric, more like 3:1. I didn’t make the yogurt sauce he did. Honestly, didn’t really need a sauce.
    It definitely had an amazing flavor profile from the garam masala/haldi eggs, the zeera & mustard seeds in the onions. Y’all gotta try this. 5/5

  • This is not like an indian dish at all fuck it i would pay two kicks on Gordon’s ass rather than paying him money for that dish he fucked up pretty bad!!!!

  • Would you consider doing a keto special episode? Your ideas are always so amazing I’m wondering what you could do with those limitations.

  • Sometimes I spread hummus onto a tortilla with olives and spinach. It’s kind of a wimpy looking meal but it is delicious. Great additions are sautéed peppers/onions/other veggies, cucumber, avocado, or roasted cauliflower!

  • i literally always make hummus with potatoes, once i made it for one of my friends and she was like this is such a good idea and i was like wtf, people really dont think about it

  • I admire him a lot… He’s one of the best….. But “KYA BAKCHODI THI YE”……? India bolke masale or butter ki maar lo…!

  • Looks delicious! I have definitely added this video to my watch later and favorites!! The fajita wrap is going to be made the first chance I get!!! Thanks a bunch Sara!! ❤

  • Lebanese food is one of the best gastronomy, remind me one of my Lebanese friend I’ve met in Dubai a helpful, well educate and friendly. Aboumahmoud if you are reading this comment may Allah bless you brother, will never forget your kindness. Your friend from algeria

  • Using leftover hummus as a pasta sauce is a go-to for me love it! Thanks for the ideas, probably gonna make the falafel burgers soon eheh

  • Too bad some people cant have all those hot spices. I had to many during my college years and ended up with stomach issues. So for us, no spices will be used.

  • The only healthy wrap is the vegan wrap. You cant legally call eggs healthy. Obviously this is coming from a die hard vegan haha. I do sometimes miss eggs for breakfast. Good times

  • The Domestic Geek I miss your puns in this video, they always make me laugh �� However these are some egg-cellently �� �� egg-traordinary recipes!

  • Love the ideas!:D
    I took your “challenge” to have 5 Tinderdates and then decide if I want to stop, to push me out of my comfort zone:)
    I had my first date yesterday and I really liked it! It seems like this might work…:)

  • Can you do a “how to use leftover vegan lentil curry”? I always cook lentils soups and curries in a large batch but couldn’t finish it quickly ��

  • I first found this video maybe 3-4 years ago and to this day I still make this for breakfast 2-3 times a week, literally life changing lol. Thanks!

  • والله كسرت قلبي رجال كبير بالعمر وتطبخ من كل خاطر ربي يحفضك صراحة الأكل مبين كلش طيب شهيتني ��عاشت الايادي ��
    تحية من جنوب العراق لك ❤

  • Stef great treat for breakfast, hummus is so full of flavor, what a great idea. This truly is a very healthy breakfast. Congratulations hundred videos. You must be one of the hardest working people I need to to turn out that much content, I had no idea you had done that many videos. At that rate, you will be very big on YouTube one day!

  • Never extract oil from seeds/nuts. Oil is protected from oxidation inside the seed. Also lose the nan. The rest of the stuff seems OK.

  • Me a South Indian:
    Puts in jeera. No.
    Puts in kadugu with jeera. Noooooo!
    Adds spices directly to butter. Deaaaaaad
    Finally adds raw turmeric to curd. Konnudu kadavale

  • What are brown eggs? Is it just when people leave their scrambled eggs too long and they are over cooked? I’ve never had any brown in my scrambled eggs. ��

  • You could use your “left over hummus” on your finger and and then enjoy…I might use your pasta thing because it’s never occurred to me until now;)

  • I make my hummus pasta with hummus, garlic, a splash of olive oil (opt), nutritional yeast, salt, pepper, and red pepper flakes. It’s so life-changing!

  • Garam masala has cloves, cardamom, cinnamon star anise, fennel, nutmeg, mace..!
    Not exactly ideal to put in scrambled eggs.!
    A dash of cumin, coriander and turmeric powder would work better.
    Gordon should perhaps stick to the fword continental cooking.

  • Our Caitlin Shoemaker fan club name should be CAShoes (Cashews) �� you mentioned it used to be your nickname, but I think it would work for us too

  • I love the video about making your own hummus and this video. Why not use it in a oven dish? Hummus lasagna or so…. I feel like there is going to be another video! ������

  • Sir we don’t add turmeric to raw foods, turmeric has a bitter taste specially when it’s raw. It’s one of the most misunderstood and difficult spice to cook with. Raw gives bitter taste and overcooks easily as well. You need balance. We always cook it. We do add red chilli powder Rather than turmeric yo yogurt dip you also can add pan toasted cumin. After roasting you can powder the cumin by your finger and that would give immense taste to spiced yogurt. Salt, roasted cumin, black salt and of course dried or mint. Make a powder and use it to make instant yogurt dip. I also add chilly powder for colour but that would be spicy for you.

  • @Chef Stef Congrats on 100 episodes! I had a meeting with someone the other day at Panera and he got me something that looked similar to this expect it didn’t have the hummus and toast. Yours Looked WAY better! Nice job!

  • Definitely thumbs up for repurposing and not wasting food I love being investive with leftovers too! �� That falafel burger looked nice, I will have to try it, thank you!

  • @ 1:58 As the “scrambled eggs” come together”.

    The statements in English that mess non native speakers up lmao!!
    *English Accent*
    “Don’t you mean coming apart, I don’t understand”.
    Eh, Yorkshire accent is funnier! Lol.

  • Wow I just found you channel from HellthyJunkFood, that breakfast looks really good, I’ll have to try it. You earned a new subscriber!

  • Hello everyone, we are from Vancouver city. Our new video is out on YouTube. Check it out and let us know in the comment section about video. And dont forget to like share and subscribe. More videos will be coming soon.

    also follow us on Instagram: herbs and spices catering

    Be safe. Love and respect everyone. ��✌��

  • Its fine to refer to your ingredients as “MY” but it gets pretty awkward when the chef is female and the ingredient is milk. Sarah is not like that. I swear to God if one more chef called milk MY MILK. I’ll kill myself.

  • YES I love this repurposing/ using up leftovers video… I am really trying to get in the habit of using up all the stuff I have! ��

  • This guy is full of crap. This isn’t an Indian street food at all. And almost all his Indian dishes are all wrong. He mentioned oil in this recipe. Usually he says olive oil. Indian recipes don’t use olive oil and almost all his other recipes he mentions olive oil.

  • Adding mustard seeds and cumin doesn’t make it “spicey”. Adding turmeric and a bit of graham masala doesn’t make it “spicey”. Just because you’re using Indian spices, it’s not necessarily spicey (hot) tasting!

  • Congrats Stef for your 100th video!! And I never thought of using hummus for my breakfast sandwich, thank you so much for sharing!! I can’t wait to make it!:)

  • I always watch your videos, because one can always study from different ideas, but I am vegan. Even now, I was taking a look at the first two recipes, and was wishing the third is going to be vegan… It was! It’s so nice from you that you put an effort to share some nice recipe suitable for us too. <3

  • love your vids but that amount of sour cream is def not healthy!! I’m a sour cream lover but I’m on a new diet so I’ll use fat-free sigh

  • What kind of gluten free bread do you buy? I always have trouble finding gluten free that is also vegan AND is normal sized. The gluten free bread I use is so tiny ��

  • Based on this video. You and I are soul mates. Bahaha!!! I put hummus in everything. I also dice and boil potatoes. Cool them in the fridge. Then use hummus instead of mayo for cold patato salad. And for my fries I make it runnier. Then drizzle it on with various toppings to make a potato version of fully loaded nachos. We go through tons of hummus at home to the point that I’ve starting making it at home to save money.

  • I can’t believe I’ve made it through over a century on this planet, eating countless avocado toasts and hummus on everything and I found out through a youtube video that I could combine the two of them �� having it for breakfast right now, sooo good!! Love your videos, Caitlin!

  • One thing I do is if I have rice cooked, but no beans, I’ll put some greens down in a bowl, then put rice and hummus on top. I’ll usually top with fresh herbs and lemon or lime juice.

  • They sound delicious, but I’m skeptical that any of them could be folded successfully with that amount of filling on those small tortillas. ��

  • Like seriously you add salt to cumin and mustard? I’d add it after adding the onions and spinach. Any novice cook would know that plus why turmeric in yogurt?!

  • They all look amazingly delicious! By the way, your family name seems to come from a francophone background. Am I right? I’m from the province of Québec, and we have Cauchons here.

  • Seriously….hummus on everything. SO……I actually “accidentally” overcooked my beans in the instant pot and basically obliterated them lmaoo and then…>I DIDN”T HAVE TO PEEL THE SKINS because well…..they were obliterated…so. #lifehack lol

  • Question to anyone, do you wash the spinach before putting it in with the eggs? Because when I do, it comes out watery no matter how long I cook it for. Why is this? TIA

  • Please keep the plant-based recipes coming. I have a challenge for you though…saute in veggie broth instead of oil to cut out the fat which cuts out empty calories. Our family has a history of heart disease and diabetes so we’re plant based and use only whole food plant based items. I love your recipe ideas and would love to see more. Thank you!

  • My mom makes a healthier version of it palak egg bhurji with phulka and raita on the side. It’s amazing how they can give glorified names to our household recipes ��

  • I added hummus to my regular pasta today and I was pleasently surprised. Ever since I switched to garbanzo pasta I find regular pasta as not so filling and I end up eating more. The hummus helped me feel more satiated. Yay!

  • my fave ways are def the pasta and the salad dressing, i do them all the time! so easy when it’s just me eating the hummus and i need to use it up. i also use it in chickpea “tuna” salad with some dijon, relish, red onion, and celery! so good

  • The camera is more jittery than the chef. Cooking videos are so much more about seeing the food clearly passing through stages leading up to the final dish

  • How the hell are you and your family all not fat bastards? The butter is great, but how do you keep your weight off? Cheers from Down Under

  • Hi. I am a new subscriber and am loving your videos. Everything looks soooo good. Will be trying many many of them. Would like to know what size pan you are using and what make. Thanks.

  • They look DELICIOUS but I’m not sure that gigantic heaps of sour cream or cream cheese can fairly be called “healthy”:P
    Maybe leaving just those out (or doing just a small tablespoon for flavor) would get the job done and make them less fattening:)

  • I mixed hummus with miso paste (like 3:1) and it’s so easy to make when I’m starving after work �� I’m literally eating right now

  • I tried the falafel burger and I loved it. I have been trying to find savory breakfasts and this just hit the spot!!!!!! Thanks!

    How do you recommend re heating them when we take em out of the freezer?

  • I know this is off topic but you look so different, and I can’t tell what it is but I can tell that you’re glowing!! ��

    Oh and also where do you get all your dish wear it’s so cute ��

  • Anthony to be honest what you present in your videos specially with the famous & popular old chefs are fabulous very good luck miss the food

  • omg…why have i never thought to put sauteed pepper with my eggs. sauteed peppers are one of my absolute favorite sauteed veggies

  • Actually we Indian dont make it that way…may b some parts they do….but what he did was fusion dish actually something new…. I really like western idea of food here our day to day food is mostly curry of veggies or nonveg… with mostly roti of various grains…that western also do but in shape of breads

  • Hummus is hands down my favorite versatile dip. Love hummus pizza, hummus wraps, hummus as a sour cream replacement in burrito bowls, etc…’s never ending!

  • dude do a leftover series!!! i just bought regular hummus and dessert hummus.. trying it out and i now realize i have no idea what to put it with besides carrots. so this video was so timely <3

  • Had some scrambled eggs with a side of my favorite chocolate prots this morning.I like to eat my scrambled eggs with sugar free syrup it’s soo good u should try it. Thanks man always love the recipes keep it up