• ½ pound bulk breakfast sausage
• 1 green bell pepper, seeded and finely diced
• 1 onion, finely diced
• 6 large eggs
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 burrito-size flour tortillas (10-inch)
• ½ cup shredded cheddar cheese

Directions

In a large nonstick skillet over medium heat, cook breakfast sausage, breaking it into crumbles, until browned, about 5 minutes. Add green pepper and onion and cook for another 5 minutes, or until vegetables are tender. Remove sausage mixture from skillet and set aside.

In a bowl, beat eggs with salt and pepper. Pour into the same skillet and scramble until set, about 2–3 minutes.

Place a tortilla on a flat surface and top with one-fourth of the scrambled eggs, sausage mixture and cheese. Fold the edge closest to you toward the center, then continue folding the remaining edges inward in overlapping sections until the filling is completely enclosed. Place seam-side down and repeat with remaining tortillas.

Heat a large skillet over medium-low heat. Place wraps seam-side down in skillet and cook until golden brown and crisp, then flip and brown the other side.

Serve immediately, or cool completely and freeze for later. To reheat from frozen, place wraps on a baking sheet and bake at 400°F for approximately 30 minutes, or until heated through.

Makes 4 wraps.