Breakfast Wrap

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 432kcal

Ingredients

  • 1 cup Potato peeled and diced small
  • 2 tbsp Extra-virgin olive oil
  • 3 oz Breakfast sausage links chopped
  • 4 Eggs beaten
  • 1/4 cup Cheddar cheese shredded
  • 2 large Whole wheat tortilla
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the potatoes and sausage, saute until golden brown. Add the eggs and cheese into the pan. Move the eggs using quick circular motions with a spatula or wooden spoon until creamy, (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 salt and pepper to taste.
  • Spoon the eggs on the tortilla. Fold in the ends and roll tightly.
  • Cut in half before serving.

Nutrition

Calories: 432kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1066mg | Potassium: 519mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 4mg

Breakfast Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 432 kcal

Ingredients
 
 

  • 1 cup Potato peeled and diced small
  • 2 tbsp Extra-virgin olive oil
  • 3 oz Breakfast sausage links chopped
  • 4 Eggs beaten
  • 1/4 cup Cheddar cheese shredded
  • 2 large Whole wheat tortilla

Instructions
 

  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the potatoes and sausage, saute until golden brown. Add the eggs and cheese into the pan. Move the eggs using quick circular motions with a spatula or wooden spoon until creamy, (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 salt and pepper to taste.
  • Spoon the eggs on the tortilla. Fold in the ends and roll tightly.
  • Cut in half before serving.

Nutrition

Calories: 432kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 366mgSodium: 1066mgPotassium: 519mgFiber: 3gSugar: 6gVitamin A: 1015IUVitamin C: 24mgCalcium: 148mgIron: 4mg
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