Ingredients
Equipment
Method
- In a large skillet over medium heat, crumble the breakfast sausage and cook until browned and cooked through. Drain off any excess grease, leaving a tablespoon or two in the skillet for flavor.1 pound breakfast sausage (pork, turkey, or your favorite)
- While the sausage is cooking, whisk the eggs in a medium bowl. Add the milk or cream, salt, and pepper. Beat until well combined and slightly frothy.6 large eggs, 1/4 cup milk or heavy cream, to taste salt, to taste freshly ground black pepper
- Pour the egg mixture into the skillet with the cooked sausage. Cook, stirring gently, until the eggs are just set but still slightly moist. Be careful not to overcook them, as they will continue to cook slightly when rolled.1 pound breakfast sausage (pork, turkey, or your favorite), 6 large eggs, 1/4 cup milk or heavy cream, to taste salt, to taste freshly ground black pepper
- Once the eggs are almost cooked, sprinkle the shredded cheese over the top. Stir gently until the cheese is melted and incorporated into the sausage and egg mixture.1/2 cup shredded cheddar cheese (or your favorite cheese blend)
- Briefly warm the flour tortillas to make them pliable. You can do this by warming them one at a time for about 15-20 seconds in a dry skillet, in the microwave for 10-15 seconds, or directly over a low gas flame for a few seconds per side.8 large (10-inch) flour tortillas
- Lay a warm tortilla flat. Spoon about 1/4 of the sausage and egg mixture onto the center of the tortilla, leaving space on the sides.8 large (10-inch) flour tortillas
- Fold in the sides of the tortilla over the filling, then tightly roll up the tortilla from the bottom, enclosing the filling completely. Repeat with the remaining tortillas and filling.
- For a little extra texture and visual appeal, you can briefly sear the rolled-up ends of the tortillas. Place the roll-ups seam-side down in a lightly oiled skillet over medium heat for 1-2 minutes until golden brown and slightly crispy.
Notes
Allow roll-ups to cool completely before storing. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in microwave or oven.