Cheesy Sausage Egg Wraps (Print Version)
# Ingredients:
→ Egg Mix
01 -
1 tablespoon unsalted butter
02 -
1/4 teaspoon black pepper
03 -
1/4 teaspoon salt
04 -
2 tablespoons milk
05 -
6 large eggs
→ Sausage
06 -
225 grams ground breakfast sausage or 4 breakfast sausage links
→ Building the Wrap
07 -
100 grams shredded cheddar cheese
08 -
4 large flour tortillas (20 cm)
→ Toppings (Optional)
09 -
Serve up with salsa, hot sauce, or sprinkle of chopped green onions
# Instructions:
01 -
If you want, pop those wraps seam-down into a hot skillet or grill pan. A couple minutes on each side gets 'em crisp and helps the cheese get gooey. Grab some salsa, hot sauce, or green onions to finish things off.
02 -
Fill each tortilla with scrambled eggs first. Toss on that cooked sausage and heap on the shredded cheese. Fold in the sides, roll everything up nice and snug, and you're good to go.
03 -
Either toss tortillas one at a time in a pan for a few seconds or zap them in the microwave, just until they're bendy.
04 -
Crack eggs into a bowl, add milk, salt, and pepper, and give it all a good whisk. Drop butter into your skillet, melt it, pour in the eggs, then gently move them around until they're softly scrambled and barely cooked through. Take the pan off the heat.
05 -
Set your skillet over medium. Toss in sausage—links or crumbled. Cook till it browns up and is cooked through (links take about 8 to 10 minutes; for ground, just stir 'til it's browned). Pull sausage out and set aside.
# Notes:
01 -
Want to prep ahead? Wrap cooled wraps tight in foil and refrigerate up to 3 days. Warm 'em up again before digging in.
02 -
To stash them in the freezer, wrap each one in plastic first, then foil. They'll keep for about 2 months. Thaw in the fridge overnight, then reheat to serve.
03 -
If you want to boost nutrition, stir in some chopped bell peppers or a handful of spinach when you're making the eggs.