Cheesy Sausage Wraps (Printable Version)
# What You'll Need:
→ Eggs Layer
01 -
6 large eggs
02 -
2 tablespoons whole milk
03 -
0.25 teaspoon kosher salt
04 -
0.25 teaspoon black pepper, freshly ground
→ Filling Center
05 -
1 tablespoon plain butter
06 -
4 breakfast sausages or 225 g sausage meat
07 -
1 cup (100 g) shredded cheddar or another cheese you like
→ Wrap
08 -
4 big flour tortillas (roughly 20 cm across)
→ Toppings on Top
09 -
Hot sauce, salsa, or sliced green onions for extra flavor
# Steps to Follow:
01 -
For a crispy bite, put your rolled wraps in a hot skillet with the seam down. Press for a minute or two on both sides. That'll melt the cheese and make the outside golden. Grab some salsa, hot sauce, or green onion for the top if you want.
02 -
Tuck in the sides of your tortilla, then roll everything up from the bottom so your filling stays inside.
03 -
Lay eggs down the center first, pile sausage over those eggs, and finish it all off with a mountain of cheese.
04 -
Pop the tortillas into a hot pan for a few moments on each side till soft, or nuke each one for ten seconds so they flex easy.
05 -
Drop the butter in your pan to melt, pour in eggs, and gently mix as it cooks. You want eggs to be set, still soft, and creamy—take off heat right away.
06 -
Crack eggs into your bowl, pour in the milk, sprinkle salt and pepper, and whisk until everything's smooth and bubbly.
07 -
Set your pan on medium, add sausages, and turn them around so they get cooked and browned in about 8 to 10 minutes. If you're using ground, crumble it in and stir until there's no pink. Move the sausage out and keep it handy.
# Additional Tips:
01 -
Store any extras wrapped in foil in the fridge. They'll stay good for 3 days. Just reheat when you need a quick bite.
02 -
Want to save them for later? Cool down, wrap tight in plastic then foil, and stick them in the freezer up to 2 months. Thaw overnight in the fridge and warm them up before you eat.
03 -
Toss in some chopped spinach or diced bell pepper to add more color and crunch.