Green Eggs, Sausage & Tater Breakfast Wraps (Edit recipe)

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Weekend breakfasts are always my fave because we have the time to create something fun! These breakfast wraps feature my green scramble, Boursin, shredded cheese, roasted taters, Impossible sausages & Baja sauce.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 2

Ingredients

2 whole Flour Tortilla, I used the spinach style tortilla wraps
1 whole Shallot & Chive Cheese - Boursin
1 whole Creamy Baja Sauce - Taco Bell
0.333 cup Monterey Jack Cheese, with jalapenos, shredded
1 whole Yellow Potatoes, chopped & tossed with EVOO, 1 Tsp. Herb Pepper Seasoning, 3/4 Tsp. Vegeta, 1/2 Tsp. PP Meat & Pots Seasoning, Salt, Pepper & Pepper Flakes
4 whole Egg, Large, free-range
2 whole Spinach, 2 good handfuls
2 whole Green Onion (Scallion), chopped
0.5 cup Heavy Whipping Cream
3 whole Impossible Sausage Patties
1 whole Hot Sauce, I LOVE Valentina Super Hot

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 F. Toss your chopped potatoes in a medium sized mixing bowl with a good splash of EVOO, the Clubhouse, vegeta, Primal Palate seasoning, and a good pinch of pepper flakes. Once evenly coated, transfer the taters to a parchment lined baking sheet in a single layer & season generously with Himalayan salt & cracked pepper. Once preheated, bake your potatoes approximately 30 minutes. You'll want to flip them a couple times for even browning until they're lightly crisped outside and nice & fluffy inside. Finish with a pinch of salt if needed / desired.
With 10 minutes left on your taters, it's time to work on the other components. Start by adding 1/2 C cream, the spinach, and green onions to a small vortex blender & blend until combined. Add your eggs to a bowl and pour in the green mixture. Season with salt, pepper & pepper flakes. Whisk together and set aside.
Begin heating a good splash of EVOO in a non-stick set to just below medium. Once heated, add your Impossible sausages and cover for a couple minutes. Remove cover, flip, and continue without the cover until golden brown on both sides. Transfer the sausages to a cutting board and return the skillet to the heat.
Pour in the eggs and start stirring from the outside in as your eggs firm up to a nice, fluffy scram. I prefer a stiffer scram, but cook your eggs to your liking. Once they're cooked, transfer them to a bowl and clean out the skillet so you can use it to fry your wraps.
To assemble, start by spooning some Boursin in the center of your wraps. Cut the sausages in half and lay 3 pieces down one each wrap followed by a sprinkle of your shredded cheese. Next, divide the eggs between both wraps followed by a good scoop of your roasted taters. Finish with more shredded cheese and a drizzle of Baja sauce. Fold in the sides and wrap your tortilla over your filling, pressing the filling in and finishing your wrap until your wraps are sealed up.
Add another splash of EVOO to your skillet and get it back onto the heat. Once heated, add your wraps to your skillet folded side down (one at a time if you have to) and fry until golden. Flip and continue until golden brown. Transfer your cooked wraps to a cutting board and let them sit a minute or two before slicing them in half and serving up.
Serve your wraps with hot sauce handy and ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	691
Fat:	50 g
Carbohydrates:	45 g
Protein:	24 g
Cholesterol:	143 g
Sodium:	1074 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.