Step-by-Step Instructions
First, we’ll tackle the filling. Brown your sausage in the skillet over medium heat, breaking it into small crumbles. While that’s going, whisk your eggs, milk, garlic powder, salt, and pepper in that bowl until they’re smooth and pale yellow. Once the sausage is cooked through, drain any excess grease but leave just a little shimmer in the pan—that flavor is gold. Pour your eggs right into the skillet with the sausage and cook, stirring gently, until they’re just set but still slightly wet. They’ll finish cooking in the oven, so take them off the heat a minute earlier than you think you should. I let them go too long once and ended with dry eggs. Stir in most of the cheese, saving a handful for the top.
Now, for the assembly! Lay a tortilla flat and spoon a generous quarter of the sausage and egg mixture down the center. Resist the urge to overfill—it’s a delicate balance. Fold the sides of the tortilla in over the ends of the filling, then, starting from the bottom, roll it up as tightly as you can, like a burrito. Place it seam-side down on your prepared baking sheet. Repeat with the remaining tortillas. You’ll think you have too much filling, but just pack it in there. This is where the magic happens.
Finally, give the tops of your roll-ups a light spray with cooking oil or a brush of olive oil—this is the secret to that gorgeous, golden-brown, crispy shell. Sprinkle the reserved cheese over the top. Bake in a preheated 400°F (200°C) oven for about 15-20 minutes. You’re waiting for that perfect moment when the tortillas are crisp and the cheese is bubbly and just starting to brown at the edges. The smell in your kitchen will be absolutely irresistible.
Pro Tips for Best Results
Let your cooked sausage and egg mixture cool for about 10 minutes before you start rolling. I know, the wait is torture, but I tested this three different ways. Rolling with piping hot filling immediately creates steam inside the tortilla, making it soggy and prone to tearing. A slightly cooler filling keeps everything neat and structural.
If your tortillas are stubborn and keep cracking when you roll, you’re not alone. This used to drive me crazy. Here’s what I learned the hard way: microwave the stacked tortillas between two damp paper towels for about 20 seconds. The steam makes them incredibly pliable and easy to work with. It’s a complete game-changer and prevents those frustrating splits.
For the ultimate golden finish, don’t just spray the tops. After you place them seam-side down on the sheet, give the sides a little spray too. I found that the sides touching the parchment can stay pale if you don’t. That all-around crisp texture makes such a satisfying difference when you take that first bite.
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