Sausage Egg Cheddar (Printable Version)
# What You'll Need:
→ Egg Blend
01 -
6 eggs, big size
02 -
2 tbsp milk, whole
03 -
1/4 tsp sea salt, fine
04 -
1/4 tsp ground black pepper
→ Filling
05 -
1 tbsp butter, unsalted
06 -
4 breakfast sausage links or about 225g ground sausage
07 -
1 cup shredded cheddar or any cheese you like (about 100g)
→ Wraps
08 -
4 large flour tortillas, wheat, roughly 20cm across
→ Toppings (Optional)
09 -
Serve with chopped green onions, salsa, or a splash of hot sauce
# How to Make It:
01 -
If you want extra crunch, pop the wraps seam down in a hot skillet and gently press till golden and cheese gets gooey – about 2 minutes a side. Grab salsa, hot sauce, or green onions to eat with it.
02 -
Tuck the tortilla sides in first, then roll it up tight so nothing falls out.
03 -
Spoon the eggs down the middle of each tortilla, followed by sausage, then pile on shredded cheese.
04 -
Get each tortilla warm and soft—zap in a microwave for 10-15 seconds or heat in a dry pan for a few quick flips on both sides.
05 -
Toss butter in that same skillet. Pour in your egg mix and keep stirring over medium heat till they're just barely set and a little creamy. Take them off the heat.
06 -
Grab a bowl and beat your eggs, milk, salt, and pepper together till it all looks smooth and mixed up.
07 -
Place the sausage links in a warm, non-stick pan on medium. Cook, turning to brown every side, till fully cooked—should take 8–10 minutes. Using ground sausage? Fry and crumble it instead, till cooked through and golden. Move your sausage to a plate for a bit.
# Additional Tips:
01 -
Keep your wraps in the fridge, wrapped in foil, for as long as three days. Warm ‘em up again to eat.
02 -
If you want to freeze them, wrap each cooled wrap first in plastic, then in foil. Store in the freezer up to two months. Thaw in the fridge overnight, then heat up well before eating.
03 -
Chop in some veggies like spinach or bell peppers if you want to sneak in more greens.