breakfast wraps

How To Make breakfast wraps

• 1

  Saute onions and green pepper in butter until soft, place in large mixing bowl.
• 2

  brown hash browns in butter (or oil). Don't forget to season with salt! When cooked, add to onions and peppers in the large bowl.
• 3

  Brown saugages to desired color. Place on paper towels to mop up the fat. Slice sausages into bite sized pieces and add to bowl with potatoes, onions, and peppers.
• 4

  Beat eggs in large bowl then scramble. Add to bowl with the other ingredients. Mix well.
• 5

  use a 1/2 cup measuring cup to portion out each wrap. Sprinkle with shredded cheddar and wrap up making sure that both ends are tucked in. You don't want an open end like a wrap or burrito.
• 6

  wrap each *wrap* in a piece of wax paper followed by aluminum foil. Store in a freezer bag in the freezer.
• 7

  To cook from frozen: Remove aluminum foil and discard. Remove wax paper and re-wrap loosely. Place on microwave safe plate. Defrost on the "meat" setting at .4 pounds and turn over at the half way point. Flip it again and microwave at 50% power for 90 seconds, flip again and repeat at 50% power for 90 seconds. Carefully unwrap while hot or else some of the tortilla will stick to the wax paper. Enjoy.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card