Hash Brown Breakfast Wrap

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 430kcal

Equipment

  • box grater

Ingredients

  • 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for the eggs
  • 1 cup Potatoes peeled and shredded
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 4 large Whole wheat tortilla
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 1/2 cup Asiago cheese shredded
  • 2 Plums sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat a non-stick pan or skillet over medium heat. Once hot, add the oil, potatoes, paprika, garlic powder, salt and pepper. Saute until tender. Then place on the wrap.
  • Heat 1 to 2 teaspoons of oil in a non-stick pan over medium heat. Saute the chicken sausage until browned and cooked through (if using raw). Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with pepper. Taste and add salt if needed. 
  • Place the eggs on the wrap. Fold in the ends and roll up tightly.
  • (Place the wraps seam side down in the same nonstick pan over medium heat and cook to golden brown on both sides if desired).
  • Cut in half and serve with plums.

Nutrition

Calories: 430kcal | Carbohydrates: 23g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 967mg | Potassium: 247mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1083IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 3mg

Hash Brown Breakfast Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 430 kcal

Equipment

  • box grater

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for the eggs
  • 1 cup Potatoes peeled and shredded
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 4 large Whole wheat tortilla
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 1/2 cup Asiago cheese shredded
  • 2 Plums sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat a non-stick pan or skillet over medium heat. Once hot, add the oil, potatoes, paprika, garlic powder, salt and pepper. Saute until tender. Then place on the wrap.
  • Heat 1 to 2 teaspoons of oil in a non-stick pan over medium heat. Saute the chicken sausage until browned and cooked through (if using raw). Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with pepper. Taste and add salt if needed. 
  • Place the eggs on the wrap. Fold in the ends and roll up tightly.
  • (Place the wraps seam side down in the same nonstick pan over medium heat and cook to golden brown on both sides if desired).
  • Cut in half and serve with plums.

Nutrition

Calories: 430kcalCarbohydrates: 23gProtein: 25gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 366mgSodium: 967mgPotassium: 247mgFiber: 1gSugar: 6gVitamin A: 1083IUVitamin C: 4mgCalcium: 233mgIron: 3mg
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