Wake-up Wrap® Recipe

Prepare ingredients

Crack the eggs into a medium bowl. Add the milk, salt and black pepper. Whisk until blended and slightly frothy. Shred the cheddar cheese if not pre-shredded. If using raw sausage or bacon, cook and crumble until fully done; drain excess fat. Dice the red bell pepper and rinse and pat dry the baby spinach.

Cook vegetables and meat

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter or oil. Add the diced red bell pepper and sauté 1–2 minutes until slightly softened. Add the cooked sausage (or ham/bacon) and stir 30–60 seconds until heated through. Add the spinach and cook just until wilted, about 30 seconds. Transfer this mixture to a plate and set aside.

Scramble eggs

Return the skillet to medium-low heat and add a small wipe of butter if needed. Pour the egg mixture into the skillet and allow to set at the edges for 10–15 seconds. Gently stir with a spatula, pushing cooked egg from edges toward the center, folding until the eggs are softly scrambled but still slightly moist, about 2–3 minutes total. Remove from heat while eggs are still slightly underdone; residual heat will finish them.

Assemble wrap

Warm the flour tortillas in a dry skillet for 10–15 seconds per side or briefly in the microwave (15 seconds) so they’re pliable. Lay a warmed tortilla flat. Spoon roughly 1/4 of the scrambled eggs down the center. Top eggs with about 1/4 of the sautéed pepper/spinach/sausage mixture and sprinkle about 1/4 cup of shredded cheddar over the filling. Add salsa and hot sauce to taste if using.

Fold and serve

Fold the bottom edge of the tortilla up over the filling, fold the left and right sides toward center, then roll tightly to close (classic burrito-style). Repeat with remaining tortillas and fillings. If you prefer a warm finish, place each assembled wrap seam-side down in a skillet over medium heat for 1 minute per side to lightly crisp and seal. Slice in half and serve immediately with extra salsa or hot sauce.