Cheesy Sausage Egg Wraps (Print Format)
Hearty breakfast wraps filled with scrambled eggs, sausage, and cheese - perfect for grab-and-go mornings!
# Ingredients:
→ Egg Mixture
01 -
6 large eggs
02 -
2 tablespoons whole milk
03 -
¼ teaspoon fine sea salt
04 -
¼ teaspoon freshly ground black pepper
→ Filling
05 -
1 tablespoon unsalted butter
06 -
4 breakfast sausage links or 225g ground breakfast sausage
07 -
1 cup shredded cheddar cheese
→ Wraps
08 -
4 large flour tortillas (8-inch diameter)
→ Optional Garnishes
09 -
Salsa for serving
10 -
Hot sauce for serving
11 -
Chopped green onions for serving
# Steps:
01 -
Heat a non-stick skillet over medium heat. Cook sausage links, turning occasionally, until browned and fully cooked (8-10 minutes). If using ground sausage, cook and crumble until no longer pink. Transfer to a plate and set aside.
02 -
In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and well combined.
03 -
Melt butter in the same skillet over medium heat. Pour in egg mixture and cook gently, stirring with a spatula, until eggs are just set but still creamy. Remove from heat.
04 -
Heat tortillas individually in microwave for 10-15 seconds or in a dry skillet over medium heat for a few seconds per side until pliable.
05 -
Divide scrambled eggs evenly among the center of each tortilla. Top with cooked sausage and sprinkle with shredded cheese.
06 -
Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling.
07 -
For crispy wraps, place seam-side down in a preheated skillet. Cook over medium heat for 1-2 minutes per side, pressing gently, until golden and cheese is melted. Serve immediately with optional garnishes.
# Tips:
01 -
Wraps can be refrigerated in foil for up to 3 days and reheated before serving
02 -
For freezer storage, wrap tightly in plastic then foil, freeze up to 2 months, thaw overnight in fridge
03 -
Add diced bell peppers or spinach for extra nutrition and flavor