Sausage Cheddar Wraps (Printable Version)

Cheddar, fluffy eggs, and sausage get wrapped up in tortillas. Perfect for a quick, filling breakfast you can eat anywhere.

# What You'll Need:

→ Egg Base

01 - 6 large eggs
02 - 30 millilitres whole milk
03 - 0.25 teaspoon sea salt
04 - 0.25 teaspoon freshly ground black pepper

→ Filling

05 - 15 grams unsalted butter
06 - 225 grams breakfast sausage, links or ground
07 - 100 grams shredded cheddar cheese

→ Wrap

08 - 4 large wheat flour tortillas (approximately 20 centimetres in diameter)

→ Optional Toppings

09 - Salsa
10 - Chopped green onions
11 - Hot sauce

# Step-by-Step Guide:

01 - Heat a non-stick pan over medium heat. Cook sausage until fully browned and no pink remains, about 8 to 10 minutes, turning links or stirring ground sausage as needed. Transfer to a plate and set aside.
02 - In a mixing bowl, combine eggs, milk, sea salt, and black pepper. Whisk until the mixture is smooth and fully blended.
03 - Melt unsalted butter in the same pan over medium heat. Add the egg mixture and gently stir with a spatula, cooking until eggs are just set but remain creamy. Remove from heat promptly to prevent overcooking.
04 - Heat each tortilla briefly in a dry skillet or microwave until pliable, about 10 seconds per side. Keep covered to maintain softness.
05 - Lay each heated tortilla flat. Distribute scrambled eggs down the centre of each, followed by sausage and a generous portion of shredded cheddar cheese.
06 - Fold in the sides of the tortilla and roll up tightly from the bottom, ensuring the filling remains enclosed.
07 - For a golden and crisp finish, place each filled wrap seam-side down in a hot skillet. Press gently and toast 1–2 minutes per side until the exterior is golden and cheese is melted.
08 - Serve warm, topped with salsa, green onions, or your preferred hot sauce.

# Additional Notes:

01 - Store wraps in foil in the refrigerator for up to 3 days and reheat as needed.
02 - For longer storage, wrap tightly with plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
03 - Enhance nutrition and flavour by adding diced bell peppers, spinach, or mushrooms with the eggs.

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