|
£1.06
per wrap
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15 mins
5 prep · 10 cook
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1
serving
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Easy
no special kit
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A hot, filling breakfast wrap — eggs, ham, melted mozzarella — made in one pan in 15 minutes. No specialist equipment needed, though you do need a large-ish frying pan to fit the tortilla.
A café breakfast wrap will set you back £4 to £6. Costa charges £4.75 for one. This version — eggs, ham, mozzarella, onion — costs £1.06 using Aldi own-brand ingredients. It takes 15 minutes, uses one pan, and the result is genuinely comparable. That is the only argument you need for making this at home.
I've made this twice now. The first time I used too high a heat and the egg mixture dried out before the mozzarella had a chance to melt properly. The second time — lower heat, kept the egg moving — came out far better. The cost I've quoted reflects what I actually paid at Aldi in March 2026, not estimates.
The one honest caveat: you need a reasonably large frying pan. The tortilla has to sit flat over the egg filling before you flip the whole thing. A small 20cm pan won't manage it. My pan is 28cm and it works perfectly.
Placing the tortilla directly onto the egg mixture while it's still in the pan is the technique that makes this work. The residual moisture from the egg steams the underside of the wrap slightly, making it pliable and stopping it from cracking when you fold it. The flip then crisps the outer tortilla without drying out the filling. Mozzarella — rather than cheddar — is the right choice here because it melts quickly at a moderate temperature, which suits the short cooking window.
You might be wondering whether a homemade wrap is worth the effort compared to just making toast or a bowl of cereal. The honest answer: if you have 15 minutes and a frying pan, yes — you get something genuinely filling that will carry you through until lunch. The prep-ahead note is also real: you can whisk the egg filling the night before, keep it covered in the fridge, and just pour it straight into the pan in the morning. That cuts the morning time to about 8 minutes total.
Cost Breakdown
| Ingredient | Shop | Pack Size | Cost Used |
|---|---|---|---|
| 2 eggs | Aldi | 6-pack own-brand | 28p |
| 1 small onion (¼ used) | Aldi | Net bag | 9p |
| 30g mozzarella | Aldi | 125g ball | 30p |
| 1 slice of ham | Aldi | 6-slice pack | 27p |
| 1 tortilla wrap | Aldi | 8-pack | 12p |
| Total | £1.06 | ||
Ingredients
- 2 medium eggs
- ¼ of a small onion, finely chopped
- 30g mozzarella, torn or roughly grated
- 1 slice of cooked ham, cut into small pieces
- 1 large tortilla wrap (25–30cm)
- A small drizzle of vegetable or sunflower oil
- Pinch of salt, crack of black pepper
How to Make It
Step 1 — Prep the onion and mix the filling
Finely chop roughly a quarter of the onion — you want small pieces that will soften quickly in the pan without dominating the flavour. The rest wraps up and goes in the fridge; it'll keep for three to four days.
Crack both eggs into a bowl. Cut the ham into small pieces — around 1cm chunks — and add to the eggs. Add the chopped onion, a pinch of salt, and a crack of black pepper. Whisk the whole lot together until the yolks and whites are fully combined.
Step 2 — Cook the egg mixture
Heat a large frying pan — 26cm or bigger — over a medium heat. Add a small drizzle of oil, just enough to coat the base. When the oil shimmers, pour in the egg mixture. Keep it moving with a spatula, the same way you would a soft scrambled egg or omelette. You want it to come together but stay slightly loose — not dry. This takes around 60 to 90 seconds.
Step 3 — Add the mozzarella and lay the wrap on top
Scatter the mozzarella evenly over the egg mixture — torn into rough pieces is fine, no need to grate it. Then lay the tortilla wrap directly on top of everything in the pan, pressing it down gently so it makes contact with the egg and cheese. Leave it for 1 to 2 minutes without touching it. This is the step that lets the cheese start to melt and bonds the egg filling to the wrap.
Step 4 — The flip
Check that the egg mixture hasn't stuck to the pan by running a spatula around the edges. When it lifts cleanly, flip the entire thing — wrap-side down — back into the pan. The tortilla should now be facing the heat. Give it another 1 to 2 minutes until the wrap is lightly golden on the outside. Then fold, slice in half, and serve immediately.
What If It Goes Wrong?
Is This Worth Making From Scratch?
Tips and Variations
Prep the night before. Vinod mentions this in the video and it's genuinely useful — whisk the eggs, ham, and onion together, cover the bowl, and refrigerate. The following morning you're pouring a cold liquid straight into the pan. It adds about 30 seconds to the cooking time because the egg is cold, but saves the chopping and mixing entirely.
Swap the mozzarella. Aldi own-brand mozzarella is 89p for a 125g ball — the cheapest option. If you have leftover cheddar or Red Leicester, those work too, but they take longer to melt and can make the filling slightly oilier. Mozzarella stays cleaner in a short cook.
No ham? Tinned tuna (drained) works at a similar cost per portion. So does leftover cooked bacon, chopped small. If you want a vegetarian version, skip the ham entirely and add a large mushroom, sliced thin and cooked for a minute before adding the egg mixture.
For UK allergen guidance, visit food.gov.uk.
Frequently Asked Questions
Can I make this without ham to keep it vegetarian?
Yes. Leave out the ham entirely and either increase the egg to 3 (adds around 14p) or add a sliced mushroom cooked briefly before the egg goes in. The base cost stays well under £1.20 per wrap either way.
Can I use cheddar instead of mozzarella?
You can, though mozzarella melts faster and stays cleaner in a short cook. Cheddar melts well too but can make the filling slightly greasier. If you're using cheddar, grate it finely so it melts evenly in the 2-minute window before the flip.
Is this actually cheaper than buying a supermarket breakfast wrap?
By a significant margin. Tesco's own-brand chilled breakfast wrap is around £2.50. Greggs charges £3.05 for a breakfast wrap. At £1.06 for a homemade version that is genuinely filling, the saving per wrap is between £1.44 and £1.99. Made five days a week, that's a saving of over £500 a year vs a café option.
Can I freeze these?
Not recommended. The tortilla becomes soggy and the egg texture changes after freezing and reheating. This is a fresh-cook recipe — 15 minutes is fast enough that freezing isn't worth the quality loss. The egg filling alone can be prepped ahead and refrigerated for up to 24 hours uncooked.
What size frying pan do I need?
At least 26cm, ideally 28cm. A standard large tortilla is around 25cm in diameter, and you need the wrap to sit flat on top of the egg filling. A 20cm pan won't allow this — the tortilla will overhang and the flip becomes very difficult to manage.
Can I add hot sauce or another condiment?
Yes — the recipe itself has no sauce. A small amount of sriracha or brown sauce inside the wrap before folding works well and adds around 2p to the cost if you use the supermarket own-brand version. Aldi's own-brand sweet chilli sauce is 89p for a bottle and would last dozens of wraps.
The Verdict
£1.06. One pan. Fifteen minutes. That is the full case for making this instead of buying one. It's not a recipe that requires any skill to get right — the main thing that trips people up is heat management, and keeping the pan on medium rather than high fixes that completely. If you prep the egg mixture the evening before, it becomes an 8-minute morning job.
The one honest limitation: this doesn't travel well. It's best eaten straight from the pan. If you need something to take on a commute, wrap it tightly in foil immediately after cooking — it will stay warm for about 20 minutes, which is usually enough.
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