Cheesy Sausage Egg Wraps (Printable Version)
# What You'll Need:
→ Egg Filling
01 -
6 large eggs, fresh
02 -
60 ml whole milk
03 -
15 g unsalted butter
04 -
0.5 teaspoon fine sea salt
05 -
0.25 teaspoon freshly cracked black pepper
→ Sausage
06 -
250 g breakfast sausage, ground or links sliced, cooked through
→ Assembly
07 -
100 g shredded cheddar cheese
08 -
4 large wheat flour tortillas (25 cm diameter), softened
→ Optional Garnishes
09 -
Salsa, to taste
10 -
Hot sauce, to taste
11 -
Chopped green onions, to taste
# Step-by-Step Directions:
01 -
Heat a large skillet over medium heat. Add breakfast sausage and cook for about 10 minutes, breaking it up with a spoon if ground or slicing if using links, until caramelized and no longer pink. Remove sausage from the pan and drain on a plate lined with paper towel, leaving a small amount of rendered fat in the skillet.
02 -
In a medium bowl, vigorously whisk eggs together with whole milk, salt, and black pepper until fully blended and slightly frothy for increased fluffiness.
03 -
Return the skillet to medium heat and melt unsalted butter until just foaming. Pour in the egg mixture and gently stir from the edges toward the centre with a spatula, allowing uncooked egg to flow underneath. Continue stirring until eggs are just set yet creamy and soft.
04 -
Warm flour tortillas individually in a dry skillet for 30 seconds per side or in a microwave for 10–15 seconds until pliable and flexible to prevent cracking when rolling.
05 -
Spoon one-quarter of the scrambled egg mixture onto the center of each warmed tortilla. Top evenly with cooked sausage and a generous portion of shredded cheddar cheese.
06 -
Fold the sides of each tortilla inward over the filling, then roll up tightly from the bottom to create a compact wrap that encloses the ingredients securely.
07 -
Place assembled wraps seam side down in a dry skillet over medium heat. Toast for 1–2 minutes per side until the tortillas are golden and crisp, and the cheese is melted.
08 -
Allow wraps to rest for one minute, then slice in half on the bias if desired. Serve warm with optional salsa, hot sauce, or green onions.
# Helpful Notes:
01 -
For fluffiest scrambled eggs, whisk vigorously to incorporate air before cooking and use gentle heat for a creamy, soft texture.
02 -
Wraps can be individually wrapped in foil and refrigerated for up to 3 days or frozen for up to 2 months.
03 -
Reheat wraps in the microwave for 30–45 seconds or in a skillet over medium heat for 1–2 minutes per side until hot throughout.
04 -
Vegetarian sausage or lean turkey sausage are excellent alternatives for custom nutrition and flavor.