Tasty Morning Meal Wraps (Print-Friendly Version)
Fluffy eggs, sausage, and cheese wrapped in a golden crescent pastry for a quick, hearty start.
# What You'll Need:
→ Egg Mixture
01 -
4 large eggs
02 -
Freshly ground black pepper, to taste
03 -
Sea salt, to taste
→ Filling
04 -
6 breakfast sausage links, cooked
05 -
60 g sharp cheddar cheese, thinly sliced
→ Pastry
06 -
1 package (240 g) refrigerated crescent dough
# How to Make It:
01 -
Crack eggs into a bowl and whisk until fully blended, seasoning with salt and black pepper.
02 -
Pour most of the beaten eggs into a non-stick skillet over medium heat. Gently scramble until soft and fluffy, then remove from heat and allow to cool slightly. Reserve a small portion of uncooked egg for glazing.
03 -
Preheat oven to 190°C. Unroll crescent dough and separate triangles onto a lined baking sheet.
04 -
Layer a slice of cheddar on the widest end of each dough triangle, add some scrambled egg and a cooked sausage link.
05 -
Firmly roll up each triangle from the wide end, encasing the filling. Pinch the edges closed to prevent leakage.
06 -
Brush each wrap with the reserved beaten egg. Sprinkle with additional salt and black pepper if desired.
07 -
Bake in the preheated oven for 15–18 minutes, until pastry is golden brown and puffed.
08 -
Allow to cool slightly before serving. Optional: Offer with hot sauce, avocado, or salsa.
# Additional Tips:
01 -
Let scrambled eggs cool before assembling to avoid soggy pastry.
02 -
For a vegetarian version, substitute sausage with plant-based links.
03 -
Customize the wraps by using alternative cheeses or adding diced vegetables.
04 -
Prepared wraps can be refrigerated for up to 3 days or frozen for 1 month. Reheat in the oven for crispiness.