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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the potatoes by peeling and dicing them into small, even 1/2-inch cubes.

Place the diced potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 5-7 minutes, or until just tender when pierced with a fork. Drain thoroughly.

Transfer the drained potatoes to the prepared baking sheet. Drizzle with olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and garlic powder. Toss to coat evenly. Spread the potatoes in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes roast, cook the ground pork sausage. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.

In the same skillet (or a separate one), cook the bacon over medium heat until crispy. Remove the bacon, place on a paper towel-lined plate to drain, then chop or crumble into small pieces. Combine the cooked sausage and bacon in a bowl.

In a medium bowl, whisk together the large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until lightly scrambled and fluffy. Do not overcook.

To assemble the wraps, lay out one large flour tortilla. Sprinkle a portion of the shredded cheese down the center. Top with a portion of the crispy potatoes, followed by the combined bacon and sausage mixture, and then a scoop of the scrambled eggs. Finish with a sprinkle of fresh chives.

Fold the tortilla tightly into a burrito shape: fold in the sides, then fold up the bottom edge and roll tightly from the bottom to the top. Repeat for the remaining tortillas.

Heat a clean skillet over medium heat. Add butter or neutral oil. Place the assembled wraps seam-side down in the hot skillet and pan-fry for 2-3 minutes per side, or until golden brown and slightly crispy. Serve immediately.

For make-ahead convenience, allow wraps to cool completely. Individually wrap each in parchment paper or foil. Store in the refrigerator for up to 3 days or freeze in an airtight freezer bag for up to 1 month. Reheat in a microwave (in parchment) or a hot pan until warmed through.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the potatoes by peeling and dicing them into small, even 1/2-inch cubes.

Place the diced potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 5-7 minutes, or until just tender when pierced with a fork. Drain thoroughly.

Transfer the drained potatoes to the prepared baking sheet. Drizzle with olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and garlic powder. Toss to coat evenly. Spread the potatoes in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes roast, cook the ground pork sausage. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.

In the same skillet (or a separate one), cook the bacon over medium heat until crispy. Remove the bacon, place on a paper towel-lined plate to drain, then chop or crumble into small pieces. Combine the cooked sausage and bacon in a bowl.

In a medium bowl, whisk together the large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until lightly scrambled and fluffy. Do not overcook.

To assemble the wraps, lay out one large flour tortilla. Sprinkle a portion of the shredded cheese down the center. Top with a portion of the crispy potatoes, followed by the combined bacon and sausage mixture, and then a scoop of the scrambled eggs. Finish with a sprinkle of fresh chives.

Fold the tortilla tightly into a burrito shape: fold in the sides, then fold up the bottom edge and roll tightly from the bottom to the top. Repeat for the remaining tortillas.

Heat a clean skillet over medium heat. Add butter or neutral oil. Place the assembled wraps seam-side down in the hot skillet and pan-fry for 2-3 minutes per side, or until golden brown and slightly crispy. Serve immediately.

For make-ahead convenience, allow wraps to cool completely. Individually wrap each in parchment paper or foil. Store in the refrigerator for up to 3 days or freeze in an airtight freezer bag for up to 1 month. Reheat in a microwave (in parchment) or a hot pan until warmed through.
