Real Recipes From Real Home Cooks ®

breakfast wraps

(1 rating)
Recipe by
Tina Horner
Brookfield, WI

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 rating)
yield 12 serving(s)

Ingredients For breakfast wraps

  • 1 sm
    onion, chopped
  • 1 sm
    green pepper, chopped
  • 20 oz
    bag of simply potatoes shredded hashbrowns
  • 2 box
    brown and serve maple sausage links
  • 12
  • 12 lg
  • cheddar cheese, shredded
  • butter
  • 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.

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