Sweet and Savory Breakfast Wraps
- Level: Easy
- Yield: 8 servings
- Total: 55 min
- Active: 50 min
Ingredients
1 pound ground spicy breakfast sausage
12 large eggs
Kosher salt and freshly ground black pepper
One 4-ounce jar diced pimientos, drained
8 burrito-size tortillas
16 slices American cheese
8 hash brown patties, cooked according to package instructions
1/2 cup maple syrup
4 tablespoons salted butter
Directions
- In a large nonstick skillet over medium-high heat, brown the sausage, 6 to 8 minutes, then remove to a plate. Reduce the heat to medium.
- Crack the eggs into a bowl and whisk with a pinch of salt and pepper. Add the eggs to the skillet and stir until almost cooked, about 5 minutes. Add the pimientos and stir through. Remove from the heat and set aside.
- Build the wraps by laying 2 slices of cheese in the center of each tortilla, followed by 1/3 cup eggs, 1/3 cup sausage, a hash brown patty and a tablespoon of maple syrup. Tuck the sides over the filling and carefully roll to seal. Repeat with the remaining ingredients until you have 8 wraps.
- In a clean skillet or griddle, melt half the butter over medium-low heat. In batches, add the wraps seal side down, and toast until golden, about 1 minute, adding more butter to the griddle as needed. Flip and toast the other side for another minute.
- Remove and repeat with the remaining wraps. Serve immediately or allow to cool completely, then wrap in parchment and freeze.
- To reheat from frozen: Microwave for 2 minutes, then flip and microwave for 2 more minutes. Unwrap and enjoy, being careful as the inside will be very hot.