Breakfast Wrap Recipe

Cook the sausage

Heat a nonstick skillet over medium heat and add 1 tsp olive oil. Add the sausage links or patties in a single layer. Cook links 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C) or patties 6–8 minutes, flipping once. Remove from pan and let rest 2 minutes, then slice links lengthwise or into bite-size pieces. Keep warm.

Whisk eggs

Crack 8 eggs into a medium bowl. Add 4 tbsp whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Cook eggs

Wipe the skillet used for sausage or use a clean nonstick skillet and place over medium-low heat. Add 2 tsp unsalted butter and let it foam but not brown. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently push the eggs with a silicone spatula from the edges toward the center, forming large soft curds. Continue folding every 10–15 seconds until eggs are softly set but still slightly glossy, about 2–3 minutes total. Remove from heat (eggs will continue to cook) and keep warm.

While eggs or sausage are cooking, wash and dry lettuce leaves. Core the tomato and slice into 1/4-inch thick rounds or half-moons. If using chives, finely chop about 1 tbsp. Pat vegetables dry so wraps won't get soggy.

Warm the tortillas: stack tortillas and wrap in a clean kitchen towel. Microwave for 20–30 seconds or warm individually in a dry skillet over medium for 15–20 seconds per side until pliable.

Spread 1 tsp mayonnaise on each warm tortilla (adjust to taste). If desired, mix hot sauce into the mayo first or drizzle hot sauce on top of fillings.

Place 1 lettuce leaf on each tortilla. Top with evenly divided scrambled eggs (about 2 eggs worth per wrap) and sliced sausage pieces (about 2 links or equivalent per wrap). Add 2–3 tomato slices per wrap. Sprinkle chopped chives on the eggs if using.

Fold the sides of the tortilla in slightly, then roll tightly from the bottom up to form a wrap. If desired, place seam-side down in a warm skillet for 1 minute to seal and lightly toast, or wrap in parchment for travel.

Slice each wrap in half on the diagonal and serve immediately.