I love a quick and easy grab-and-go breakfast option and these homemade sausage and cheddar egg wraps are just that! This recipe makes eight total wraps so you can prep a bunch ahead of time and grab one to two in the morning for your breakfast. I’ve found these reheat well by placing in the air fryer for a couple of minutes, but you can also microwave or bake them in the oven to reheat. Enjoy!

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HOMEMADE SAUSAGE & CHEDDAR EGG WRAPS

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

BREAKFAST SAUSAGE
1 tbsp avocado or olive oil
I lb ground pork
1 tsp salt
1/2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika
I tsp ground sage
I tsp ground oregano
WRAPS
1 tbsp avocado or olive oil
8 eggs
2 -3 cups baby spinach
8 almond flour tortillas
1 + 1/2 cups shredded cheddar cheese
8 breakfast sausages

Directions

Heat the oil over medium heat on a large skillet. In a large mixing bowl, combine the ground pork, salt, black pepper, garlic powder, paprika, sage, and oregano so that the spices are evenly distributed.
Form the ground pork mixture into 8 evenly sized balls, then add to the skillet, 4 at a time, leaving space between each one. Use a spatula or heavy object to smash each one on the pan to thin out. Cook for about 5-7 minutes on each side, or until fully cooked, then set aside.
Wipe the pan clean with a paper towel, then heat another tbsp of oil over medium heat. Whisk together the eggs in a mixing bowl, then add to the pan. Mix in the spinach and fully cook to desired scrambled egg consistency.
Make the wraps by evenly distributing the cheese and eggs on each of the 8 almond flour tortillas (place everything on one half of the tortilla) and top each one with a sausage patty. Fold each of the tortillas in half and store in an airtight container with a piece of parchment in between each one. Refrigerate for up to 3-4 days.