These crispy wraps are filled with crumbled breakfast sausage, scrambled eggs, lots of cheese and crispy hash browns, and they’re basically breakfast heaven.
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Crispy A.M. Wraps
RECIPE COURTESY OF REE DRUMMOND
Total: 45 min
Active: 45 min
Yield: 4 wraps
24 frozen tater tot rounds
1 pound breakfast sausage
1/4 cup whole milk
8 large eggs
Four 12-inch flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 cup sour cream
1 avocado, sliced
4 tablespoons olive oil.
Cook the tater tot rounds according to the package instructions. Set aside.
Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.
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Ree Drummond’s Crispy Breakfast Wraps | The Pioneer Woman | Food Network