Healthy Breakfast Burrito Wraps (Printer-Friendly Version)
Juicy sausage and melty cheeses wrapped in thin, tender egg crepes for a filling breakfast.
# What You'll Need:
→ Egg Wraps
01 -
8 large eggs
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2 tablespoons heavy cream
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0.25 teaspoon salt
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0.125 teaspoon freshly ground black pepper
05 -
1 tablespoon unsalted butter, for cooking
→ Filling
06 -
450 grams fresh breakfast sausage
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 cup diced red bell peppers
# Steps to Follow:
01 -
Gather an 8 to 10 inch nonstick or carbon steel skillet, medium skillet for cooking sausage, a whisk, a flexible spatula, and a plate lined with paper towels. Dice red bell peppers and have shredded cheeses ready for assembly.
02 -
Heat medium skillet over medium heat. Add breakfast sausage, breaking into small crumbles as it cooks. Brown thoroughly, about 8 to 10 minutes. Transfer cooked sausage onto paper towel-lined plate, reserving approximately 1 teaspoon drippings in skillet.
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Add diced red bell peppers to reserved sausage drippings and cook over medium heat until slightly softened with a light char, about 3 to 4 minutes. Remove from heat, stir sausage back in to warm filling without excess moisture.
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In a bowl, whisk eggs, heavy cream, salt, and black pepper until smooth and slightly frothy. Optional: strain mixture through a fine mesh sieve for silky texture and easier flipping.
05 -
Heat nonstick skillet over medium to medium-low heat and melt a small amount of butter. Pour approximately 0.5 cup egg mixture, swirling pan immediately to spread thinly and evenly. Cook until surface is set with no wet shine, 60 to 90 seconds. Gently loosen edges and flip; cook 10 to 20 seconds on second side. Transfer wrap to plate and keep warm. Repeat to create 4 wraps, adding butter sparingly as needed.
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Place one warm egg wrap on work surface. Sprinkle evenly with one quarter each of shredded cheddar and mozzarella cheese. Add one quarter portion of sausage and pepper filling in a line slightly off-center. Fold sides inward, then roll tightly to seal burrito.
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Return skillet to medium heat and add a small amount of butter. Place burrito seam side down and cook 1 to 2 minutes until cheese melts and seam seals. Roll burrito gently to brown other sides slightly. Repeat for remaining wraps.
08 -
Cool burritos completely, then wrap individually in parchment paper. Store in an airtight glass container in refrigerator up to 4 days. For longer storage, wrap in parchment and foil, freeze up to 2 months. Reheat gently in a covered skillet over low heat or in a 163°C (325°F) oven until hot.
# Additional Tips:
01 -
Use an offset spatula to loosen edges before flipping egg wraps to prevent tearing. Control moisture by draining sausage well and cooking peppers just to tender to maintain wrap integrity.
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To retain tenderness and flexibility in wraps, avoid cooking batter too thick; approximately 0.5 cup per 8-inch pan creates ideal thin crepes.