Bacon, Sausage, and Egg Breakfast Wraps
Bacon, Sausage, and Egg Breakfast Wraps
Ingredients
For the Filling
- 8 slices bacon, cooked until crispy, chopped
- 1 pound ground pork sausage, crumbled and cooked
- 8 large eggs
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried chives
- 1 1/2 cups shredded cheddar cheese
For Assembly
- 4 large flour tortillas, 10-inch
Instructions
- 1
Cook the bacon: Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon, drain on paper towels, then chop into small pieces. Set aside.
⏱️ 10 min
- 2
Cook the sausage: In the same skillet (drain excess bacon fat if desired, leaving about 1 tablespoon), add the ground pork sausage. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease. Stir in the chopped crispy bacon with the cooked sausage. Set aside.
⏱️ 10 min
- 3
Prepare and cook the potatoes: While meats are cooking, peel and dice the russet potatoes into 1/2-inch cubes. In a large bowl, toss the diced potatoes with olive oil, paprika, dried chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Heat a clean large skillet over medium-high heat. Add the seasoned potatoes and cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes. Set aside.
⏱️ 25 min
- 4
Scramble the eggs: Crack the large eggs into a bowl. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk thoroughly until yolks and whites are fully combined. In a clean skillet (or the same skillet wiped clean), melt a small amount of butter or oil over medium heat. Pour in the whisked eggs and scramble until cooked to your desired consistency, about 3-5 minutes. Do not overcook.
⏱️ 5 min
- 5
Assemble the wraps: Lay out the large flour tortillas on a clean surface. On each tortilla, layer about 1/4 cup of shredded cheddar cheese, followed by an even portion of the crispy diced potatoes, then the bacon and sausage mixture, and finally a scoop of scrambled eggs.
⏱️ 5 min
- 6
Roll the wraps: Tightly roll each tortilla into a burrito shape. To do this, fold in the sides of the tortilla over the filling, then fold up the bottom edge and roll tightly upwards until fully enclosed.
⏱️ 3 min
- 7
Toast the wraps (optional but recommended): For immediate serving, place the rolled wraps seam-side down on a baking sheet or back into a hot skillet over medium heat. Cook for 2-3 minutes per side, or until the exterior is lightly golden and slightly crispy. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 5-7 minutes.
⏱️ 7 min•🌡️ 375
- 8
Storage and reheating for meal prep: If making ahead, allow the wraps to cool completely. Individually wrap each cooked breakfast wrap tightly in parchment paper. Place the wrapped burritos into freezer-safe bags, removing as much air as possible. Label and store in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. To reheat from the refrigerator, microwave for 1-2 minutes or heat in a pan. To reheat from frozen, microwave for 2-3 minutes, then finish in a hot pan for a crispy exterior, or steam in the parchment paper for a softer wrap.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon, Sausage, and Egg Breakfast Wraps
Ingredients
For the Filling
- 8 slices bacon, cooked until crispy, chopped
- 1 pound ground pork sausage, crumbled and cooked
- 8 large eggs
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried chives
- 1 1/2 cups shredded cheddar cheese
For Assembly
- 4 large flour tortillas, 10-inch
Instructions
- 1
Cook the bacon: Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon, drain on paper towels, then chop into small pieces. Set aside.
⏱️ 10 min - 2
Cook the sausage: In the same skillet (drain excess bacon fat if desired, leaving about 1 tablespoon), add the ground pork sausage. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease. Stir in the chopped crispy bacon with the cooked sausage. Set aside.
⏱️ 10 min - 3
Prepare and cook the potatoes: While meats are cooking, peel and dice the russet potatoes into 1/2-inch cubes. In a large bowl, toss the diced potatoes with olive oil, paprika, dried chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Heat a clean large skillet over medium-high heat. Add the seasoned potatoes and cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes. Set aside.
⏱️ 25 min - 4
Scramble the eggs: Crack the large eggs into a bowl. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk thoroughly until yolks and whites are fully combined. In a clean skillet (or the same skillet wiped clean), melt a small amount of butter or oil over medium heat. Pour in the whisked eggs and scramble until cooked to your desired consistency, about 3-5 minutes. Do not overcook.
⏱️ 5 min - 5
Assemble the wraps: Lay out the large flour tortillas on a clean surface. On each tortilla, layer about 1/4 cup of shredded cheddar cheese, followed by an even portion of the crispy diced potatoes, then the bacon and sausage mixture, and finally a scoop of scrambled eggs.
⏱️ 5 min - 6
Roll the wraps: Tightly roll each tortilla into a burrito shape. To do this, fold in the sides of the tortilla over the filling, then fold up the bottom edge and roll tightly upwards until fully enclosed.
⏱️ 3 min - 7
Toast the wraps (optional but recommended): For immediate serving, place the rolled wraps seam-side down on a baking sheet or back into a hot skillet over medium heat. Cook for 2-3 minutes per side, or until the exterior is lightly golden and slightly crispy. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 5-7 minutes.
⏱️ 7 min•🌡️ 375 - 8
Storage and reheating for meal prep: If making ahead, allow the wraps to cool completely. Individually wrap each cooked breakfast wrap tightly in parchment paper. Place the wrapped burritos into freezer-safe bags, removing as much air as possible. Label and store in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. To reheat from the refrigerator, microwave for 1-2 minutes or heat in a pan. To reheat from frozen, microwave for 2-3 minutes, then finish in a hot pan for a crispy exterior, or steam in the parchment paper for a softer wrap.
⏱️ 5 min