High Protein Egg Wrap (Ready-to-Print Version)

Protein-rich egg wraps with sausage, cheddar, mozzarella, and peppers for a filling, flavorful meal.

# What You’ll Need:

→ Egg Wraps

01 - 8 large eggs
02 - 2 tablespoons heavy cream
03 - ¼ teaspoon salt
04 - ⅛ teaspoon freshly ground black pepper
05 - 1 tablespoon unsalted butter, for cooking

→ Filling

06 - 1 pound fresh breakfast sausage
07 - 1 cup shredded cheddar cheese
08 - 1 cup shredded mozzarella cheese
09 - 1 cup diced red bell peppers

# Step-by-Step Guide:

01 - Gather an 8 to 10-inch well-seasoned nonstick or carbon steel skillet, a medium skillet, a whisk, a flexible spatula, and a plate lined with paper towels. Dice red bell peppers if not done and have shredded cheeses ready.
02 - Heat the medium skillet over medium heat. Add the breakfast sausage, breaking it into small crumbles. Cook until browned and fully cooked, about 8 to 10 minutes. Transfer to the paper towel-lined plate to drain, reserving 1 teaspoon of drippings in the pan.
03 - Add the diced red bell peppers to the sausage drippings in the skillet over medium heat. Cook until lightly softened with a slight char, about 3 to 4 minutes. Remove from heat and stir in the cooked sausage to warm the filling without excess moisture.
04 - In a bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth and slightly frothy. Optionally strain through a fine mesh sieve for smooth texture.
05 - Heat the nonstick skillet over medium to medium-low heat and add a thin layer of butter. Pour approximately ½ cup of the egg mixture into the skillet, tilting to create a thin, even layer. Cook until the surface is set without wetness, about 60 to 90 seconds. Gently loosen edges and flip; cook for an additional 10 to 20 seconds. Transfer to a plate and keep warm under a clean towel. Repeat to make four wraps, adding butter as needed.
06 - Place one warm egg wrap on a board. Sprinkle with ¼ cup each of cheddar and mozzarella cheeses. Add a quarter of the sausage and pepper mixture along a line slightly off-center. Fold sides inward and roll tightly like a burrito to seal the filling.
07 - Return the skillet to medium heat with a touch of butter. Place each burrito seam side down and cook for 1 to 2 minutes to melt cheese and seal the seam. Roll to brown other sides lightly. Repeat with remaining burritos.
08 - Allow burritos to cool completely before wrapping individually in parchment paper. Store in glass containers in the refrigerator for up to 4 days. For longer storage, wrap in parchment then foil and freeze up to 2 months. Reheat gently in a covered skillet over low heat or in a 325°F oven until heated through.

# Handy Tips:

01 - For silky smooth egg wraps, strain the batter through a fine sieve before cooking.
02 - Drain cooked sausage well and sauté peppers just until tender to prevent sogginess.
03 - Use an offset spatula to carefully loosen edges before flipping the wraps to avoid breakage.
04 - Place cheese on the wraps first during assembly to ensure it melts and holds filling in place.
05 - Add a pinch of paprika or a spoonful of sofrito to the peppers when cooking to enhance flavor without raising carbs.

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