Crispy Morning Tortilla Wraps
Description
These wraps will soon become your family's favorite breakfast that can actually be enjoyed anytime of day. Although it's tempting, be careful not to overfill them or they won't close properly.
Ingredients
24 frozen Ore-Ida crowns (tater-tot coins)
1 lb. ground breakfast sausage (country pork sausage)
1/4 c. milk
8 large eggs
4 - 12 inch flour tortillas
1 c. Cheddar cheese, shredded
1 c. Monterey Jack cheese, shredded
1 c. favorite salsa
1 c. sour cream
1 avocado, peeled and sliced
4 T. olive oil, divided
Directions
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Preheat oven to 425 degrees.
Arrange frozen crispy crowns in a single layer on an 11 x 17 inch baking sheet.
Bake for 16-18 minutes or to a light golden color; set aside.
While the tater tot crowns are in the oven, cook and crumble breakfast sausage in a large non-stick skillet over medium-high heat until brown, about 10 minutes. Transfer to a paper towel-lined plate to drain.
Return the skillet to the heat.
Whisk together milk and eggs in a large measuring cup/pitcher; pour egg mixture into the skillet; scramble, cooking about 5 minutes; set aside.
Assembling the wraps;
Lay out the 4 tortillas. Evenly divide the sausage, eggs, Cheddar cheese, Monterey Jack cheese and tater tots, placing in the center of each tortilla. Top each with salsa, sour cream and avocado slices.
Fold the edges of each tortilla up and over to the center, creasing as needed, as tightly as possible, so that a square/rectangular parcel is formed with each one.
Heat 1 T. olive oil in a large skillet over medium heat. Place 1 wrap in the skillet, seam-side down, pressing down firmly to seal them. Cook until golden, about 2 minutes; flip over; cook the second side for another 1-2 minutes. Repeat with the remaining tortillas, adding 1 T. olive oil each time.
Serve immediately.
4 servings.