High Protein Breakfast Wraps made with turkey sausage, eggs and cheese wrapped in a fresh tortilla. Easy on the go breakfast that’s delicious and & satisfying for everyone!
My family absolutely loves these Protein Breakfast Wraps. They’re a great breakfast solution for busy weekday mornings or simple holidays with extended family. You can prepare them ahead of time and even freeze them.
MY LATEST RECIPES
Today is national Bacon Day and to celebrate I’m… sharing a recipe that uses breakfast sausage! Ha! I love bacon too of course, but fully cooked breakfast sausage is just so incredibly easy! I love using sausage in these breakfast wraps because it adds a great boost in flavor and protein.
I used one package of new Johnsonville Fully Cooked Turkey Sausage links for these breakfast wraps because they taste amazing and are high in protein. They’re tender and flavorful and you can literally pull them from the fridge and use them in the recipe immediately- no need to warm them up!
Johnsonville Fully Cooked Sausage links come in three flavors: Original, Turkey and Vermont Maple. They also have fully cooked sausage patties that come in original and turkey. Be sure to keep an eye out for them at your local grocery store; I found mine in the refrigerated section near the lunch meat.
To make these Protein Breakfast Wraps, you’ll need the following ingredients:
6 large eggs, scrambled
shredded Colby Jack cheese
Making these Protein Breakfast Wraps is easy! It takes about 10 minutes to prepare them, then they bake for 12 minutes. That’s it!
Start by preheating the oven to 400 degrees F. Line a baker’s quarter sheet with parchment paper. You can use a 9×13 pan instead, if you’d like. I like to use parchment paper so that clean-up is a breeze!
Lay out tortillas on your counter top. It’s easier to portion out the scrambled eggs when you have all the tortillas laid out. Arrange about 1/3 cup scrambled eggs on each tortilla. Sprinkle with 2-3 TBSP shredded cheese. Lay 2 sausage links down the center of each tortilla.
Roll each tortilla up, tucking one side under the filling, then pulling back to condense filling. Roll up the rest of the way and place wrap on pan with seam side down.
Brush each wrap with melted butter and bake for 12 minutes, until tortillas are just barely browned. Slice in half, if desired, and serve with fresh fruit.
These Protein Breakfast Wraps are low in calories and high in protein, calcium and iron. Here are a few ideas to make them even more healthy:
— use egg whites only instead of the whole egg
— reduce cheese by half
–use a whole wheat tortilla
–omit the butter that’s brushed on at the end
- 1 package Johnsonville Fully Cooked Turkey Breakfast Sausage links 9.6 oz, 12-ct
- 6 large eggs scrambled
- 3/4 cup shredded Colby Jack cheese
- 6 tortillas
- 2 TBSP melted butter
- Preheat oven to 400 degrees F. Line a baker's quarter sheet with parchment paper. (You can use a 9x13 pan instead.)
- Lay out tortillas. Arrange 1/3 cup scrambled eggs on each tortilla. Sprinkle with 2-3 TBSP shredded cheese. Lay 2 sausage links down the center of each tortilla.
- Roll each tortilla up, tucking one side under the filling, then pulling back to condense filling. Roll up the rest of the way and place wrap on pan with seam side down.
- Brush each wrap with melted butter. Bake for 12 minutes. Slice in half, if desired, and serve with fresh fruit.
My family absolutely loves these Protein Breakfast Wraps. They're a great breakfast solution for busy weekday mornings or simple holidays with extended family. You can prepare them ahead of time and even freeze them.
How to make breakfast wraps in the microwave
Instead of cooking all 6 of the breakfast wraps in the oven for 12 minutes, you can cook them 2 at a time in the microwave instead. The only difference is that the outside of the tortilla won’t be slightly crispy if you cook them in the microwave.
Place 2 breakfast wraps on a plate and microwave for 1 minute 30 seconds. Let stand 1 minute before eating.
Yes, you can freeze these breakfast wraps! I like to first make a double batch, baking them on a large cookie sheet. Let the wraps cool, then place the entire pan (with the wraps on parchment paper) in the freezer. Let freeze for 3-4 hours, then place the wraps in an airtight container. If you freeze them this way, they’re frozen individually, so you can grab just 1 wrap out and eat it for breakfast.
To reheat from the fridge, place 1 breakfast wrap on a plate and microwave for 45 seconds. Let stand 1 minute before eating.
To reheat the wrap when it’s frozen, first place 1 breakfast wrap on a plate, then microwave on defrost for 2 minutes. After that, microwave on full power for 1 minute. Let stand 1 minute before eating.
If you’d like, you can use different fillings in your breakfast wraps. Here are some ideas for breakfast wrap fillings:
–Pepper jack cheese, Monterey Jack cheese or medium cheddar cheese
–Cubed ham, bacon or chorizo sausage
–roasted red peppers
–bell pepper, sauteed onions
–baby spinach leaves
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.