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Pepperoni Breakfast Wrap

  • Jan 22
  • 1 min read

If you are looking for your next breakfast or champions inspo, then try this Pepperoni Breakfast Wrap — a thin, smoky egg frittata wrapped up with @dorsognasmallgoods sliced pepperoni, pickled jalapeños, melty cheddar and a cheeky swipe of Dijon mayo — all toasted to golden perfection.


Pair it with a strong espresso and you’ll know you are going to have a great day!




INGREDIENTS (Makes one wrap):


For the thin egg frittata:

  • 2 large eggs

  • 1 tbsp milk

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp smoked paprika

  • ½ tbsp olive oil



For the wrap:

  • 1 large flour tortilla

  • 8–10 slices D’Orsogna spicy pepperoni

  • 2 tbsp pickled jalapeños, sliced

  • ½ cup shredded cheddar

  • 1 tbsp mayo + 1 tsp Dijon mustard (mixed)



👩‍🍳 STEP-BY-STEP:


  1. Make the frittata: Whisk eggs, milk, and seasonings. Pour into a hot non-stick pan and swirl. Cook 2–3 mins until just set. Slide onto a plate.


  2. Assemble: Spread the mayo-Dijon mix on the tortilla. Add frittata, pepperoni, jalapeños, and cheddar.


  3. Wrap & toast: Roll it tight—toast seam-side down in a dry pan until golden and crispy on both sides.


  4. Serve & enjoy: Slice in half and eat warm — preferably with a strong espresso.

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