Breakfast Wraps

Breakfast Wraps Recipe

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Tina Horner


These make a quick, hearty breakfast for busy families. The recipe is so easy to modify. Use cubed ham in place of the sausages, and swiss instead of the cheddar.
I purposely left out the amounts for the butter and salt. Use what works best for you. I personally love butter and probably use it more liberally then others. I hope you enjoy.


★★★★★ 1 vote



  • 1 small
    onion, chopped
  • 1 small
    green pepper, chopped
  • 20 oz
    bag of simply potatoes shredded hashbrowns
  • 2 box
    brown and serve maple sausage links
  • 12
  • 12 large
  • ·
    cheddar cheese, shredded
  • ·
  • ·
    salt and pepper

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.

Printable Recipe Card

About Breakfast Wraps

Course/Dish: Meat Breakfast

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