Cheesy Sausage and Egg Wraps (Print Version)
# Ingredients:
→ Egg Filling
01 -
6 large eggs
02 -
2 tablespoons milk
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon unsalted butter
→ Sausage
06 -
4 breakfast sausage links or 225 grams ground breakfast sausage
→ Wrap Assembly
07 -
4 large flour tortillas (20 cm)
08 -
100 grams shredded cheddar cheese
→ Optional Garnishes
09 -
Salsa, hot sauce, or chopped green onions for serving
# Instructions:
01 -
Place sausage links or ground sausage in a skillet over medium heat. Cook until browned and fully cooked, approximately 8–10 minutes for links or until crumbled and browned for ground sausage. Remove sausage from the pan and set aside.
02 -
In a medium mixing bowl, vigorously whisk eggs, milk, salt, and black pepper until uniformly blended. Melt butter in the same skillet over medium heat, pour in the egg mixture, and gently stir until soft curds form and the eggs are just set. Remove skillet from heat.
03 -
Heat each tortilla briefly in a dry skillet or microwave for several seconds until pliable.
04 -
Divide scrambled eggs evenly among tortillas. Top each with cooked sausage and a generous portion of shredded cheese. Fold in the sides of the tortilla and roll up tightly to form a wrap.
05 -
Optional: Place wraps seam-side down in a skillet or grill pan over medium heat and toast for 1–2 minutes per side until golden and the cheese has melted. Serve immediately with salsa, hot sauce, or chopped green onions as desired.
# Notes:
01 -
For easy meal prep, wraps can be tightly sealed in foil and refrigerated for up to 3 days; reheat before serving.
02 -
To freeze, wrap each individual wrap in plastic, then foil, and store for up to 2 months. Thaw overnight in the refrigerator and reheat before consuming.
03 -
Enhance nutritional value by incorporating diced bell peppers or spinach into the egg mixture.