Sausage Egg Breakfast Rolls
School mornings are chaos. These are my sanity.
Ingredients
- 1 pound kielbasa, diced small 450g; or breakfast sausage, browned and crumbled
- 8 large eggs
- 2 tablespoons milk
- 1 cup shredded cheese cheddar, Mexican blend, or pepper jack
- 10-12 flour tortillas 8-inch
- Salt, pepper, and a pinch of smoked paprika
- Optional: diced bell peppers, spinach, hot sauce
Method
Cook the Filling
- Heat a large skillet over medium heat. Add the diced kielbasa and cook 4-5 minutes until lightly browned and the edges crisp up. The kielbasa is already cooked, so you're just developing flavour and getting some colour. If using raw breakfast sausage, cook it fully and crumble as you go.
- Whisk eggs with milk, salt, pepper, and smoked paprika. Pour into the skillet with the kielbasa. Scramble gently over medium-low heat — big, soft curds, not rubbery small bits. Remove from heat when the eggs are just barely set. They'll continue cooking from residual heat and again when you reheat the rolls.
Assemble
- Warm the tortillas slightly (microwave 15 seconds or on a dry skillet) so they're pliable. Spoon the egg-kielbasa mixture down the centre of each tortilla. Sprinkle cheese on top. Fold the bottom edge up, then fold in both sides, and roll tightly from the bottom. Place seam-side down.
Freeze
- Wrap each roll individually in foil or plastic wrap. Place them in a freezer bag, label with the date, and freeze. They keep for up to 2 months. On school mornings: unwrap, wrap in a paper towel, and microwave 60-90 seconds. Breakfast done. Crisis averted.