Ingredients:

  • 1 lb lean breakfast sausage
  • 10 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 large flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium heat. Add diced onion and red bell pepper, sautéing until translucent and soft.
  2. Add the lean breakfast sausage to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.
  3. In a separate bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
  4. Pour the egg mixture into the skillet with the meat and vegetables. Stir gently on low-medium heat until eggs are soft-curd and barely set.
  5. Transfer the mixture to a large baking sheet and spread flat. Let cool for 15–20 minutes to prevent moisture buildup in the tortillas.
  6. Lay a flour tortilla flat and sprinkle 1/4 cup of shredded cheddar cheese in the center.
  7. Scoop a portion of the cooled egg mixture on top of the cheese.
  8. Fold the left and right sides inward, then roll from the bottom up tightly to create a secure cylinder.