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Ree Drummond’s Freezer-Friendly Sweet and Savory Breakfast Wraps | The Pioneer Woman | Food Network

Ree Drummond’s Freezer-Friendly Sweet and Savory Breakfast Wraps | The Pioneer Woman | Food Network

Ree likes to have these breakfast wraps in the freezer for a grab-and-go start to the day before dashing out the door. The surprise addition of maple syrup gives the wraps a unique sweetness that works so well with the savory flavors 😋
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Sweet and Savory Breakfast Wraps
Level: Easy
Total: 55 min
Active: 50 min
Yield: 8 servings


1 pound ground spicy breakfast sausage
12 large eggs
Kosher salt and freshly ground black pepper
One 4-ounce jar diced pimientos, drained
8 burrito-size tortillas
16 slices American cheese
8 hash brown patties, cooked according to package instructions
1/2 cup maple syrup
4 tablespoons salted butter


In a large nonstick skillet over medium-high heat, brown the sausage, 6 to 8 minutes, then remove to a plate. Reduce the heat to medium.

Crack the eggs into a bowl and whisk with a pinch of salt and pepper. Add the eggs to the skillet and stir until almost cooked, about 5 minutes. Add the pimientos and stir through. Remove from the heat and set aside.

Build the wraps by laying 2 slices of cheese in the center of each tortilla, followed by 1/3 cup eggs, 1/3 cup sausage, a hash brown patty and a tablespoon of maple syrup. Tuck the sides over the filling and carefully roll to seal. Repeat with the remaining ingredients until you have 8 wraps.

In a clean skillet or griddle, melt half the butter over medium-low heat. In batches, add the wraps seal side down, and toast until golden, about 1 minute, adding more butter to the griddle as needed. Flip and toast the other side for another minute.

Remove and repeat with the remaining wraps. Serve immediately or allow to cool completely, then wrap in parchment and freeze.

To reheat from frozen: Microwave for 2 minutes, then flip and microwave for 2 more minutes. Unwrap and enjoy, being careful as the inside will be very hot.

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Ree Drummond’s Freezer-Friendly Sweet and Savory Breakfast Wraps | The Pioneer Woman | Food Network