Mornings Are Better with Ree Drummond’s Crispy A.M. Wraps 🥚🌯 | The Pioneer Woman | Food Network

Ree Drummond’s crispy breakfast wraps pack tater tots, breakfast sausage and scrambled eggs inside flour tortillas. Loaded with melty cheese plus salsa, sour cream and creamy avocado, these crispy easy-to-make wraps are a crowd-pleasing favorite for breakfast or brunch.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Crispy A.M. Wraps
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 wraps

Ingredients

24 frozen tater tot rounds
1 pound breakfast sausage
1/4 cup whole milk
8 large eggs
Four 12-inch flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 cup sour cream
1 avocado, sliced
4 tablespoons olive oil.

Directions

Cook the tater tot rounds according to the package instructions. Set aside.

Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.

Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.

To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

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Ree Drummond’s Crispy Breakfast Wraps 🥚🌯 | The Pioneer Woman | Food Network


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