Bacon, Sausage & Egg Wraps
Bacon, Sausage & Egg Wraps
Ingredients
For the Crispy Potatoes
- 2 Russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
For the Meats
- 4 ounces pork sausage, ground
- 6 bacon, slices
For the Scrambled Eggs
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese, or Mexican blend
- 1 tablespoon fresh chives, minced
- 1 tablespoon butter or neutral oil, for pan-frying
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 25 min•🌡️ 400
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 5 min
- 10
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.
Kitchen Tools
Nutrition Facts (per serving)
Bacon, Sausage & Egg Wraps
Ingredients
For the Crispy Potatoes
- 2 Russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
For the Meats
- 4 ounces pork sausage, ground
- 6 bacon, slices
For the Scrambled Eggs
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese, or Mexican blend
- 1 tablespoon fresh chives, minced
- 1 tablespoon butter or neutral oil, for pan-frying
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 25 min•🌡️ 400 - 4
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.
⏱️ 10 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 5 min - 10
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.