Breakfast Wrap
Ingredients
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
How-to
The Breakfast Wrap
- Add sausage to a pre-heated skillet and spray with canola oil
- Add 2 eggs and stir with a rubber spatula while cooking to form a scramble
- In a separate pan or grill, grill a tortilla for 1-2 minutes
- To the skillet, add cooked black beans and salt and pepper to taste
- Add cheddar cheese
- Once eggs are cooked (don't overcook), transfer to the grilled tortilla and top with salsa
- Roll the tortilla, tucking in the ends, and return to skillet until cheese is melted, turning the wrap to lightly brown all sides
- Remove from skillet, cut in half, and serve with roasted potatoes (recipe below)
The Roasted Potatoes
Step 1:
- Preheat oven to 350º
- Slice 4 potatoes into bite-sized pieces and place on cookie sheets
- Drizzle olive oil over potatoes and coat them evenly with your hands
- Salt the potatoes
- Roast for 2 hours at 350º
Step 2:
- Coat pan with canola oil
- Saute 1 sliced red onion
- Add in the roasted potatoes
- Serve