Mediterranean Feta Egg Wraps

If you’ve been reading the blog for awhile, you probably know I have a thing for eggs. And when I say “thing for” I mean “hate them.” Well, “hate” is taking it a tad far–I don’t hate all eggs, just most eggs, and it doesn’t take much for me to hate them, especially if I have to cook them myself. I want to like them so badly because I actually do think they taste good, but they just make my throat want to close up.

We-ell, this past April, Sara and I came up with the idea of making breakfast taquitos. I left Sara to the taquito recipe experimentation because, all together now, “Kate hates eggs!” So imagine my surprise when I loved. Loved. LOVED the eggs in her taquitos, especially when there was a buffer of other ingredients and the crispy tortilla.

Easy Breakfast Scramble

As we’ve read through the comments about how people like to use feta, we’ve seen a number of people say they love it on eggs. So I sucked it up and whipped out my frying pan. Since 9 times out of 10, my omelets flop (nearly literally), I usually end up making some kind of egg scramble and then wrapping it up in a tortilla or a crepe (how I can make crepes and not omelets is beyond me). I knew I wanted to use something similar to Sara’s egg filling for the taquitos, but I wanted it to be a little more Mediterranean, so I swapped out a few ingredients. Guess what? I totally loved it. And really, the key players are eggs, salt, pepper, and feta cheese–you can add as little or as much other stuff as you like. But this is what I did:

Eggs get a Mediterranean twist from a  handful of pantry spices,

Easy Breakfast Scramble

and they turn out extra creamy and fluffy with the addition of a little sour cream.

Easy Breakfast Scramble

Crumbled feta gives the whole dish a tangy saltiness,

Easy Breakfast Scramble

and roasted red pepper and fresh green onion add brightness and tons of flavor.

Easy Breakfast Scramble

You’ll just scramble everything in a skillet,

Easy Breakfast Scramble

and then wrap them in either warm flour tortillas, or crepes. 

Easy Breakfast Scramble

I personally love a delicate crepe with eggs like this, but they’re also great in a tortilla or on a piece of toast.

Easy Breakfast Scramble

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Mediterranean Feta Egg Wraps


Fluffy Mediterranean flavored egg scramble, wrapped in delicate crepes or warm flour tortillas.


  • 6 eggs
  • 1/4 cup light sour cream
  • 1/4 teaspoon kosher salt
  • A few cracks of freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 3/4 cup crumbled feta cheese
  • 2 tablespoon diced roasted red peppers
  • 2 tablespoon minced green onions
  • Crepes or warm flour tortillas


  1. Preheat a skillet over medium heat.
  2. Whisk the eggs, sour cream, salt, pepper, basil, oregano, and garlic powder together. Gently add in the crumbled feta cheese. When the skillet is hot, add 1 tsp. butter and then add the eggs and allow them to begin to set up and then scrape the bottom of the pan to allow the liquid parts to cook. Stir in the roasted red peppers and green onions. Cook eggs until the desired doneness is reached. Serve immediately. If desired, sprinkle with a little extra feta cheese and wrap the scrambled eggs in a crepes or warm flour tortillas.

 *Disclaimer: This post contains affiliate links.


  1. So, I finally got your second cookbook a week ago and in that time, I’ve made four of these egg scrambles. This is my new favorite breakfast!

  2. I know I just commented. Like yesterday or something. BUT I thought you, Kate, might find this amusing. I write out a dinner list for every two weeks (to coincide with my Bountiful Baskets) on a 3×5 note card and if I’m smart, I magnetize it to the fridge as soon as it’s done. I didn’t do it this time, and it is currently MIA. But I remembered a few things on it, like this dish. I couldn’t remember the exact name, but I thought for sure it was on your blog. So I came here and skimmed the alphabetical list since searching “eggs” brought up anything with an egg in the ingredient list. Yeah. So anyhow, I’m scrolling down starting to doubt myself: “Was it on OBB or was it on the BudgetBytes blog??” but then, I remembered “No, it HAS to be OBB because when I was reading the post and the subsequent recipe I distinctly remember reading ‘I. Hate. Eggs.’ and THAT is what Kate would say, so it’s GOTTA be here” and obviously I found it again. I hope this gave you a good chuckle! Happy Wednesday!

  3. Can’t wait to try it! I think I’ll use out as breakfast for dinner entrees. I wonder how our would be in a pita, sticking with the theme. Oh, and I used to think I had to stay away from soft cheeses when I was pregnant, but then I read that’s only if they are not pasteurized. Most grocery store commercial prepared feta is pasteurized, so expectant moms, eat up!

  4. This is a weekly favorite. There are so many possible combinations with the veggies. The seasoning mix is just right 🙂 and i love the creaminess of the sour cream. thanks for sharing!!

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