Recipe courtesy of Ree Drummond
Sweet and Savory Breakfast Wraps
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- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 8 servings
Ree likes to have these breakfast wraps in the freezer for a grab-and-go start to the day, when people are busy and dashing out the door. The surprise addition of maple syrup gives the wraps a unique sweetness that works so well with the savory flavors.
- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 8 servings
Ingredients
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.
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