I have these fond memories of early morning family day trips that began with getting an egg and cheese on a roll from the corner deli as we drove out of town.  I’m not sure where we were headed, but it really doesn’t matter.  Getting a special breakfast as we left for the day was part of the magic.  I also remember the many times that my dad and I would grab buttered Portuguese rolls as he dropped me off at the train station before work, and it started the day on a high note.

Unfortunately, gluten free folks cannot stop at the corner deli, or the quick mart, or even Dunkin Donuts on their way out of town.  Yet, sometimes you want something nutritious you can grab and go.  Something more than a breakfast bar or bowl of cereal, but not something you need to stop and prepare when you’re busy packing up your beach bag.

Egg and Cheese

Egg and Cheese Wraps

When we have a special day trip planned and know we’re headed out early in the morning, we make breakfast the night before.  The fun part is that we wrap it in foil and refrigerate it overnight; in the morning, we pop it in the (toaster) oven and let it heat while we get ready for the day. Breakfast is ready when we are, and we bring it into the car to eat as we begin our adventure.  By making it at home, you have the ability to control what goes inside, slip in some veggies, limit the bad stuff, and save yourself some money.

Ingredients (per wrap)

2 eggs plus one egg white (for my kids, I make 3 eggs, 2 egg whites, and split it between the two of them)

1/2 cup cooked, chopped vegetables

1 wrap (we use brown rice by Trader Joe’s or Enjoy Life)

1/4 c shredded cheese (we use cheddar)


Prepare eggs with preferred method.  We scramble, but my husband sometimes prefers over-easy, or we make them as an omelet with the veggies in the center.  Once the eggs are cooked, sprinkle cheese on top and heat until melted.  Transfer eggs to the center of the wrap, slightly to the side, and roll into a burrito.  Wrap in foil, write each person’s name or a special message on the outside of each packet, and refrigerate.  In the morning, heat each on low (set to warm if in the toaster oven, 200 degrees if in the oven) until warmed through, about 15-20 minutes.  Grab as you’re headed out the door, and let the kids keep the bottom wrapped and eat from the top down to keep things neat.   It sounds a small thing, but egg and cheese wraps are something we look forward to whenever we take a morning day trip.  It’s the little memories that add up.

To find out what’s new in our kitchen, stop by, or become a fan on Facebook.  May the day trip season be upon us soon!


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