Sausage Egg Roll-Ups (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 eggs, large
02 -
4 sausages (links or 1/2 pound ground breakfast sausage)
03 -
4 flour tortillas (large, about 8–10 inches)
04 -
1 tablespoon oil or butter
05 -
1/4 cup (60 ml) milk
06 -
1/2 cup (60 g) shredded cheese (Monterey Jack, cheddar, or a favorite)
07 -
Season lightly with salt and pepper
→ Optional Add-ins
08 -
A scoop of salsa for dipping
09 -
1/4 cup spinach, chopped
10 -
1/4 cup diced onions or bell peppers
# Instructions:
01 -
Warm up a skillet on medium heat. Cook sausage links till they're golden brown and cooked all the way through, about 8-10 minutes. If using ground sausage, cook while breaking into small bits until there's no pink left. Drain on a plate with paper towels.
02 -
Combine eggs, milk, salt, and pepper in a bowl and whisk till mixed. Melt butter or heat oil in the skillet on medium-low. Pour in the egg mixture and cook gently, stirring, till the eggs are fluffy and just set. Take off the heat.
03 -
Place a tortilla flat on the counter. Sprinkle cheese in the middle, then layer scrambled eggs, cooked sausage, and any extras like spinach or peppers. Tightly roll it up, tucking in the edges as you go. Do this for all the tortillas.
04 -
If you like them crispy, pop the roll-ups seam-side down in a heated skillet over medium. Let them toast for 1-2 minutes on each side until the outside is golden.
05 -
Serve these warm with some salsa or your favorite breakfast sauces on the side.
# Notes:
01 -
These are great for prepping ahead. Wrap each in foil or parchment and refrigerate for up to 3 days.
02 -
Want to freeze them? Wrap each separately and they’ll keep for up to 2 months. Defrost in the fridge or heat straight from the freezer.
03 -
Spice things up with a splash of hot sauce, add some avocado slices, or toss in crispy bacon.