Breakfast Wrap


Breakfast Wrap

  • 2 eggs
  • 1½ oz jalapeño chicken sausage, chopped into bite-sized pieces (or any sausage you like)
  • canola oil spray for skillet
  • 2 tbsp cooked (or canned) black beans
  • 2 tbsp grated cheddar cheese
  • 2 tbsp salsa
  • 1 tortilla
  • salt & pepper

Roasted Potatoes

  • 4 potatoes, sliced into bite-sized pieces
  • 1 red onion, sliced
  • olive oil
  • salt & pepper


The Breakfast Wrap

  1. Add sausage to a pre-heated skillet and spray with canola oil
  2. Add 2 eggs and stir with a rubber spatula while cooking to form a scramble
  3. In a separate pan or grill, grill a tortilla for 1-2 minutes
  4. To the skillet, add cooked black beans and salt and pepper to taste
  5. Add cheddar cheese
  6. Once eggs are cooked (don't overcook), transfer to the grilled tortilla and top with salsa
  7. Roll the tortilla, tucking in the ends, and return to skillet until cheese is melted, turning the wrap to lightly brown all sides
  8. Remove from skillet, cut in half, and serve with roasted potatoes (recipe below)

The Roasted Potatoes

Step 1:

  1. Preheat oven to 350º
  2. Slice 4 potatoes into bite-sized pieces and place on cookie sheets
  3. Drizzle olive oil over potatoes and coat them evenly with your hands
  4. Salt the potatoes
  5. Roast for 2 hours at 350º

Step 2:

  1. Coat pan with canola oil
  2. Saute 1 sliced red onion
  3. Add in the roasted potatoes
  4. Serve