Description
Warm tortillas filled with savory sausage, fluffy scrambled eggs, and melted cheese, these wraps make a hearty breakfast or on-the-go meal. Ready in minutes and endlessly adaptable, they’re perfect for busy mornings or casual brunches.
Ingredients
6 large eggs
2 tablespoons milk
Salt and pepper to taste
1 tablespoon butter
4 fully cooked breakfast sausage links, sliced into ½-inch rounds
4 large flour tortillas (8-inch)
1 cup shredded cheddar or Monterey Jack cheese
2 tablespoons chopped fresh chives or green onions (optional)
Instructions
In a medium bowl whisk together the eggs, milk, a pinch of salt, and a few grinds of black pepper until smooth.
Melt the butter in a nonstick skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 3 minutes. Pour the egg mixture into the skillet with the sausage and let it sit undisturbed for 20 seconds. Gently stir and fold the eggs with a spatula, cooking until just set but still moist. Remove from heat.
Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave until pliable. Lay each tortilla flat and divide the egg and sausage mixture evenly among them. Sprinkle cheese over the filling.
Fold in the sides of each tortilla, then roll it up tightly from one end to the other, enclosing the filling. Place the wraps seam-side down on the skillet over low heat and toast until the cheese begins to melt and the tortilla is golden, about 1 minute per side.
Slice the wraps in half and garnish with chopped chives or green onions if desired. Serve immediately.
Notes
These wraps can be assembled the night before; store the filled but unheated tortillas in the refrigerator and toast just before serving. Swap in turkey sausage or diced ham for variety, or stir in chopped bell pepper or spinach with the eggs for extra veggies. For a lighter option, use whole-wheat tortillas and reduced-fat cheese. Leftover wraps keep well in the fridge for up to two days and can be reheated in a toaster oven to restore their crispness.