Sausage Egg Breakfast Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 eggs, large size
02 -
4 flour tortillas, large (8 to 10 inches)
03 -
1/2 cup (60 g) shredded cheese, any type you like (cheddar, Monterey Jack, etc.)
04 -
1/2 pound ground breakfast sausage or 4 sausage links
05 -
1 tablespoon butter or oil for cooking
06 -
1/4 cup (60 ml) milk
07 -
Salt and pepper, adjust to your taste
→ Optional Add-ins
08 -
1/4 cup chopped fresh spinach
09 -
1/4 cup diced onions or bell peppers
10 -
Serve with salsa if desired
# Instructions:
01 -
Warm up a skillet over medium heat. Brown the sausage links fully (takes around 8-10 minutes) or cook the ground sausage while breaking it into pieces. It should no longer be pink. Place the cooked sausage on a plate lined with paper towels to soak up excess grease.
02 -
Whisk together eggs, milk, salt, and pepper in a bowl. Pop butter or oil into the skillet over medium-low heat. Pour in the egg mixture and stir gently as it sets. Stop cooking when the eggs are soft and just done. Take off the heat.
03 -
Lay a tortilla flat. Add a sprinkle of cheese, followed by the scrambled eggs, sausage, and any extras you want like spinach or peppers. Roll it up snugly, folding in the edges. Do the same for each tortilla.
04 -
If you like a crunchy wrap, place the roll-ups seam-side down in a hot skillet over medium heat. Let them brown for 1-2 minutes per side until golden.
05 -
Dig in while they’re still warm. Pair with salsa or your go-to breakfast sauces.
# Notes:
01 -
These wraps keep well for a couple of days when they’re wrapped in foil or parchment paper and stored in the fridge.
02 -
Wrap them individually and freeze for up to 2 months. Defrost overnight or reheat straight out of the freezer.
03 -
Get creative by adding bacon, avocado, or a splash of hot sauce for extra fun.