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Sausage, Egg and Cheese Breakfast Roll-Ups

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Prep Time: 25 minutes
Cook Time: 20 minutes
Assembly & Cooling Time: 15 minutes
Total Time: 1 hour
Yield: 8 roll-ups
Difficulty: ⭐⭐☆☆☆ (Easy/Intermediate)

In the relentless hustle of the modern morning, a hot, satisfying, and homemade breakfast often feels like a distant dream. The drive-thru line beckons, but your wallet and waistline pay the price. What if you could grab a hot, savory, protein-packed breakfast on your way out the door that you made with your own hands? Enter the Sausage, Egg, and Cheese Breakfast Roll-Up: the ultimate solution for busy households.

This recipe is more than just a meal; it’s a strategy. By dedicating a single hour on a lazy Sunday, you can arm your freezer with a week’s worth of delicious mornings. These roll-ups feature a fluffy sheet of baked egg, savory breakfast sausage, and melted cheese, all snugly wrapped in a soft tortilla. They are infinitely customizable, perfectly portable, and reheat to a state of gooey perfection in under two minutes. Say goodbye to morning chaos and hello to a breakfast worth waking up for.

The Art of the Perfect Roll-Up: A Guide to Ingredients

The beauty of this recipe lies in its simplicity, but each component plays a crucial role in the final product. Choosing the right ingredients is the first step to roll-up success.

Ingredients

For the Egg Sheet:

  • 8 Large Eggs: The foundation. Using a higher-quality egg will yield a richer color and flavor.

  • 3 tbsp Milk, Half-and-Half, or Water: A splash of liquid introduces steam during cooking, creating a lighter, more tender egg texture.

  • ¼ tsp Garlic Powder

  • ¼ tsp Black Pepper

  • A pinch of Salt: Be cautious here, as the sausage and cheese will also contribute saltiness.

For the Assembly:

  • 1 lb Breakfast Sausage: You can use bulk sausage or remove casings from links. For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes.

  • 8 Burrito-Sized Flour Tortillas (10-inch): The vessel. Look for tortillas that are soft and pliable. Mission Carb Balance or similar high-fiber tortillas work exceptionally well as they are less prone to tearing and cracking.

  • 1 ½ cups Shredded Cheese: A blend is best! We recommend a combination of sharp cheddar for flavor and Monterey Jack or mozzarella for its superior melt.

  • Optional Add-Ins:

    • 2 tbsp finely diced bell peppers or onions (sautéed first to soften)

    • A handful of fresh spinach, finely chopped

    • Cooked, crumbled bacon instead of sausage

Essential Equipment

  • Medium-sized mixing bowl

  • Whisk

  • Jelly Roll Pan (10×15 inches) or a similar-sized rimmed baking sheet: This is the secret to the perfect “egg sheet.”

  • Parchment paper

  • Skillet

  • Spatula

  • Pastry brush (optional, for butter)

Step-by-Step Instructions

Part 1: Laying the Foundation (Time: 15 minutes | Intensity: Medium)

Step 1: Create the Perfect Egg Sheet
This is the most important technique in the recipe. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, ensuring it goes up the sides. This guarantees easy removal.

In your mixing bowl, whisk the 8 eggs, 3 tablespoons of milk, garlic powder, pepper, and salt until the mixture is completely uniform and slightly frothy. Pour the egg mixture onto the prepared parchment-lined pan. Tilt the pan to ensure the egg spreads into an even layer.

Bake for 12-15 minutes. The egg is done when the center is fully set and doesn’t jiggle. You now have a perfect, uniform “egg sheet” that is easy to portion and won’t make your tortillas soggy.

Step 2: Cook the Sausage
While the egg is baking, cook the 1 lb of breakfast sausage in a skillet over medium heat. Use your spatula to break it into small, fine crumbles. This ensures every bite has a bit of sausage and makes rolling easier. Cook until nicely browned and no longer pink. Drain off any excess grease and set aside to cool slightly.

Step 3: Prepare Your Station
Once the egg sheet is out of the oven, let it cool for a few minutes. Then, using the parchment paper, lift the entire sheet onto a cutting board. Use a knife or a pizza cutter to slice the egg into 8 equal-sized rectangles. This precise portioning is key to a neat final product.

Lay out your 8 tortillas. Have your shredded cheese and slightly cooled sausage crumbles within reach. You are now ready to assemble.

Part 2: The Assembly Line (Time: 10 minutes | Intensity: Low)

Step 4: The Layering Sequence
For each tortilla, create a tight, horizontal line of ingredients just below the centerline. This placement is crucial for a successful roll.

  1. Place one portion of the egg rectangle on the tortilla.

  2. Sprinkle a generous layer of the cooked sausage crumbles over the egg.

  3. Top with a hearty handful (about 3 tablespoons) of the shredded cheese.

Step 5: The Rolling Technique
A tight roll is essential to prevent the roll-ups from falling apart.

  1. Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly.

  2. Fold in the left and right sides of the tortilla towards the center, like you’re folding a burrito.

  3. Continue rolling tightly from the bottom until you have a sealed cylinder. Place the roll-up seam-side down on a plate. Repeat with the remaining tortillas.

Part 3: The Finishing Touches & Storage (Time: 15 minutes | Intensity: Low)

Step 6: Toasting for the Perfect Finish
For immediate consumption, you can now toast them to golden perfection. Heat a clean skillet or a panini press over medium heat. You can lightly brush the outside of the roll-ups with melted butter or olive oil for a crispier, more golden-brown exterior. Cook for 2-3 minutes per side, until the tortilla is crispy and you can see the cheese melting inside.

Step 7: The Freezer Strategy – Your Future Self Will Thank You
This is where the magic happens. To freeze, you must prevent condensation and ice crystals.

  1. Cool Completely: Let the assembled (but un-toasted) roll-ups cool completely at room temperature. This is non-negotiable; sealing them while warm will create steam and lead to a soggy, frostbitten mess.

  2. Wrap Individually: Wrap each cooled roll-up tightly in plastic wrap or parchment paper.

  3. Final Storage: Place all the individually wrapped roll-ups inside a large, freezer-safe zip-top bag or an airtight container. Label with the date and contents. They will keep for up to 3 months.

Reheating & Serving Instructions

  • From Frozen in the Microwave (Fastest): Remove the plastic wrap. Wrap the frozen roll-up in a paper towel. Microwave on high for 1 minute 30 seconds to 2 minutes, flipping halfway through, until hot all the way through.

  • From Frozen in the Air Fryer (Crispiest): Preheat air fryer to 370°F (190°C). Place the frozen roll-up (no need to thaw) in the basket. Cook for 6-8 minutes, flipping halfway, until the exterior is crispy and the inside is hot.

  • From Frozen in the Oven: Preheat oven to 375°F (190°C). Place frozen roll-ups on a baking sheet. Bake for 20-25 minutes, flipping once, until heated through and crispy.

Serve these roll-ups with a side of salsa, sour cream, or your favorite hot sauce for dipping. They are a complete, satisfying breakfast all on their own.

Nutrition Information

(Approximate values per roll-up, based on using standard flour tortillas, full-fat cheese, and pork sausage.)

  • Calories: ~385 kcal

  • Total Fat: 24g

  • Saturated Fat: 9g

  • Cholesterol: 245mg

  • Sodium: 780mg

  • Total Carbohydrates: 20g

  • Dietary Fiber: 1g

  • Sugars: 2g

  • Protein: 22g

Note: Nutritional information is an estimate and can vary significantly based on the specific brands and types of ingredients you use (e.g., using turkey sausage, low-fat cheese, or high-fiber tortillas will alter the values).

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