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Breakfast

Sweet and Savory Breakfast Wraps

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and repeat with the remaining wraps. Serve immediately or allow to cool completely, then wrap in parchment and freeze.
  6. 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.