Recipe courtesy of Molly Yeh
Sausage, Egg and Cheese Tostada Wrap
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1652
- Total Fat
- 124 g
- Saturated Fat
- 22 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 42 g
- Cholesterol
- 445 mg
- Sodium
- 1942 mg
Breakfast burritos are one of Molly’s favorite types of burritos of all time and she believes the best parts are the butts on the ends where you get a high ratio of tortilla to filling…and with these Mexican-inspired tostada wraps, you get that high ratio everywhere, including a secret crispy corn tortilla tucked into the inside. Three tortillas in one dish – no way it’s not delicious.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1652
- Total Fat
- 124 g
- Saturated Fat
- 22 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 42 g
- Cholesterol
- 445 mg
- Sodium
- 1942 mg
Ingredients
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Directions
- Heat a generous layer of oil in a large skillet over medium-high heat. Once hot, add the hash browns and a good few pinches of salt. Press down firmly with a spatula and cook undisturbed until very crispy and deeply browned, 5 to 6 minutes. Flip and brown on the other side, cooking for another 5 minutes or so. Remove to a wire rack.
- Wipe out the skillet, return it to medium high and cook the sausage, breaking it up with a spoon, until browned and cooked through, 5 to 6 minutes. Transfer to a bowl, reserving a layer of excess fat in the pan. If the pan is dry, add a drizzle of oil; if it’s excessively fatty, drain off all but a thin layer. Add the bell pepper, onion and a pinch of salt and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until almost set. Remove from the heat and stir into the sausage bowl.
- To assemble, place a burrito-size tortilla on a work surface and sprinkle with a little mozzarella, leaving a 2-inch border. Top with the hash browns, a tostada shell, the egg and sausage mixture, another sprinkle of cheese and then a small tortilla. Fold the burrito tortilla toward the center, pleating it around the edges. Repeat with the remaining ingredients.
- Heat a skillet over medium heat and add a drizzle of oil. Crisp up the wrap on both sides until golden, about 3 minutes a side. Serve with salsa verde.
