I’ll never forget the first time the smell of sizzling sausage and toasted tortilla filled my kitchen on a sleepy Sunday morning. I was desperately trying to make a breakfast that felt special but didn’t require me to stand at the stove for an hour. That’s when I threw together these Sausage, Egg, and Cheese Breakfast Roll-Ups. The moment I pulled that golden, bubbly tray from the oven, I knew I’d found our new weekend staple. They’re the perfect handheld package of cozy, savory flavor, and today, I’m so excited to share every tip and trick I’ve learned with you.
Ingredients
- 1 pound breakfast sausage (mild or spicy, your choice!)
- 8 large eggs
- 1/4 cup milk (whole or 2%)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 4 large burrito-size flour tortillas
- Cooking spray or a bit of olive oil
When I make these, I’m very particular about a few things. Don’t skip the milk in the eggs; it’s the key to making them fluffy and tender instead of rubbery. For the sausage, I’ve found a sage-forward breakfast sausage gives the best classic flavor, but I’ve used spicy Italian in a pinch and it was delicious. And about the tortillas—truly get the large, burrito-size ones. The smaller fajita tortillas just can’t hold all that glorious filling, and you’ll end up with a mess. Trust me, I learned that the hard way!
Equipment Needed
- A large skillet
- A medium mixing bowl and whisk
- A baking sheet
- Parchment paper or a silicone baking mat
- A sharp knife for slicing
Let’s talk about that parchment paper for a second. I’ve tried this step both ways, and trust me, this one works better. Lining your baking sheet is non-negotiable in my book. The cheese that inevitably oozes out will weld your roll-ups to a bare pan, and you’ll lose that beautiful crispy exterior trying to pry them off. A silicone mat works wonders too. As for the skillet, a good non-stick makes the scramble cleanup a breeze, but any large skillet you’re comfortable with will do the job.
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