Sausage Tortilla Roll Ups

Sausage tortilla roll-ups are the all-in-one handheld breakfast that solves the busy-morning math: protein, carbs, eggs, and cheese in something you can eat with one hand while pouring coffee with the other. Bulk pork sausage, green bell pepper, scallion, and a hit of jalapeño get browned together so the rendered fat carries the heat right into the eggs.

The key sequence is in the directions and worth respecting. Brown and drain the sausage first, then add the egg mixture and thawed hash browns so the potatoes warm through without turning to mush. Parmesan goes in last to bind the curd, then the whole pile rolls into a warm tortilla with shredded cheddar and picante so the residual heat melts the second cheese inside.

Kitchen Tips

• Warm the tortillas one at a time in a dry skillet right before rolling. A cold tortilla will crack at the fold.
• Drain the sausage well. Greasy filling makes a soggy tortilla within minutes.
• Squeeze any liquid from thawed hash browns with a clean towel so the egg mixture stays creamy, not watery.
• Wrap finished roll-ups in foil to hold for 10 to 15 minutes. The steam helps the cheese keep melting.

Variations

• Swap pork sausage for chorizo and finish with cotija and cilantro for a Tex-Mex lean.
• Add a layer of refried beans on the tortilla before the filling for extra body.
• Use turkey sausage and egg whites for a lighter version that still holds together.