Breakfast Roll-Ups {Breakfast on the go!

Breakfast Roll-Ups {Breakfast on the go!

Breakfast roll-ups are my new go-to recipe for a quick breakfast on the run. The roll-ups are filled with juicy links of breakfast sausage, eggs, shredded cheese, and spinach. I also add some optional drops of hot sauce to really get my motor running. These are a great way to kickstart the day!

The breakfast roll-ups can be made ahead and they reheat beautifully. I especially love how much easier the roll-ups are to eat on the go compared to traditional breakfast burritos. These roll-ups have the same ingredients as a traditional breakfast burrito, however, the consistency is not exactly the same.

Instead of using scrambled eggs, these roll-ups are made with flat omelet-like eggs. This makes it easier to nest the eggs and roll them up inside the tortilla. The eggs are also more evenly distributed inside the tortilla, which ensures egg with every single bite.

I chose to use link breakfast sausages for the breakfast roll-ups. This also makes the breakfast roll-ups less messy. Using crumbled breakfast sausage can get rather messy to eat because it falls out of the tortilla.

The breakfast roll-ups are great to meal prep and have ready for a quick and easy breakfast to go for the coming week.

So let’s get down to it now, shall we? Let me show you how I made them!

ingredients to make roll-ups

How to make Breakfast Roll-Ups

The Cookware:

It is important to have a non-stick pan that is the same diameter as the tortilla that you are using for the breakfast roll-ups. This will ensure that your eggs will fit nicely inside the tortilla when rolling it up. For these roll-ups, I used an 8-inch non-stick pan to cook the eggs.

A good non-stick spatula will come in handy when flipping the egg in the pan. I love my KichenAid Nylon short turner to help get the job done.

It is also important to note that if you aren’t comfortable flipping the egg, you may want to consider using a skillet with a lid. Using a lid will trap the steam inside the pan and will help cook the egg all the way through without having to flip the eggs.

a skillet with eggs cooking on stove

Prepare the eggs:

Spray an 8-inch non-stick skillet with cooking spray.

Warm a tortilla per package instructions or over a flame on the stove. Then lay the tortilla out on a plate.

In a small bowl, beat together the egg and milk until combined. Heat the pan over medium-low heat and pour the egg mixture into the pan. Gently tilt the pan as needed to spread the eggs out evenly into the bottom of the pan. Season the eggs with salt and pepper, to taste.

Cook until the bottom of the eggs become set and are opaque in color, while the top of the eggs are still a little wet; about 2 to 3 minutes. (Top the pan with a lid if you do not want to flip the egg; cook through.)

To flip, use a heat-resistant spatula to check around the edges of the pan to ensure the eggs are loose. Then carefully tip the pan so that the eggs slide onto the spatula and flip them over into the pan. Continue to cook until the egg is fully set; about 1 minute longer.

tortilla with filling laid out flat

Assemble the Breakfast Roll-Ups:

Use the spatula to help slide the cooked eggs directly on top of the tortilla and top with spinach leaves.

Now, place two sausage links end-to-end into two rows about 2-inches apart. This will ensure that there will be some of the sausage links in each roll.

inside the roll-ups

Finally top the sausage, spinach, eggs, and tortilla with the shredded cheese.

Roll the tortilla somewhat firm enough so you don’t tear or shift around the ingredients. Cut the roll-up in half, then cut in half again, so that you have four small rolls. Serve warm.

Note: You may want to cut off the outside edges to make the edges of the roll-ups neater. Most of the time the ends won’t have that much filling if any at all.

breakfast roll-ups inside meal prep container

How do you meal prep breakfast roll-ups?

Breakfast Roll-Ups can be made in advance for breakfast on the go! Simply prepare the number of roll-ups you need. Cut down to size and place two roll-ups inside a plastic container with a lid.

You can skewer the roll-ups together with a toothpick if they try to come apart. However, if you place them inside a small container and lay the ends against each other or side of the container they will set up in the refrigerator and should not come unwrapped after they are warmed.

How long can you refrigerate the roll-ups?

Sealed tightly, you can store the roll-ups for up to 3 to 4 days in the refrigerator.

How do you warm up the breakfast roll-ups?

Remove the lid from the container of roll-ups. Place the container of breakfast roll-ups in the microwave. Rotate the lid or shift slightly over to the side so that it covers the container loosely. Microwave the roll-ups for 30 seconds to 1 minute, or until warmed through.

breakfast roll-ups on a plate
breakfast roll-up and mountain view without hot sauce

These breakfast roll-ups were so good, especially with the hot sauce. However, David says he thinks the roll-ups would be better without the spinach. So next time I make these his won’t have any spinach in them. I try to get some healthy in his diet when I can and it usually works. He ate it, so he’s probably being difficult. You can’t win em all! πŸ™„

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Breakfast Roll-Ups

Need a quick breakfast on the run?. Breakfast roll-ups are filled with juicy breakfast sausage, eggs, cheese and spinach. Jump start your day with hot sauce!
Course Breakfast, Brunch, Snack
Cuisine American
Keyword breakfast, Burritos, cheese, eggs, Roll-Ups, sausage
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2
Calories 529kcal
Author Debbie Spivey

Ingredients

  • non-stick cooking spray to grease the skillet
  • 2 eggs
  • 2 tablespoons whole milk
  • Kosher salt to taste
  • fresh cracked black pepper to taste
  • 4 link sausage cooked
  • 4 ounces spinach raw
  • ΒΌ cup cheddar cheese shredded
  • 8 inch tortilla
  • hot sauce to taste (optional)

Instructions

  • Spray an 8-inch non-stick skillet with cooking spray.
  • Warm a tortilla per package instructions or over a flame on the stove. Then lay the tortilla out on a plate.
  • In a small bowl, beat together the egg and milk until combined. Heat the pan over medium-low heat and pour the egg mixture into the pan. Gently tilt the pan as needed to spread the eggs out evenly into the bottom of the pan. Season the eggs with salt and pepper, to taste.
  • Cook until the bottom of the eggs become set and are opaque in color, while the top of the eggs are still a little wet; about 2 to 3 minutes.
  • To flip, use a heat-resistant spatula to check around the edges of the pan to ensure the eggs are loose. Then carefully tip the pan so that the eggs slide onto the spatula and flip them over into the pan. Continue to cook until the egg is fully set; about 1 minute longer.
  • Use the spatula to help slide the cooked eggs directly on top of the tortilla and top with spinach leaves.
  • Place two sausage links end-to-end into two rows about 2 inches apart. This will ensure that there will be some of the sausage links in each roll. Finally top the sausage, spinach, eggs, and tortilla with the shredded cheese.
  • Roll the tortilla somewhat firm enough so you don't tear or shift around the ingredients. Cut the roll-up in half, then cut in half again, so that you have four small rolls.
    Serve warm.

Notes

Top the pan with a lid if you do not want to flip the egg; cook through.
You may want to cut off the outside edges to make the edges of the roll-ups neater. Most of the time the ends won’t have that much filling if any at all.
You can skewer the roll-ups together with a toothpick if they try to come apart. However, if you place them inside a small container and lay the ends against each other or side of the container they will set up in the refrigerator and should not come unwrapped after they are warmed.

Nutrition

Calories: 529kcal | Carbohydrates: 48g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 209mg | Sodium: 1060mg | Potassium: 631mg | Fiber: 3g | Sugar: 5g | Vitamin A: 114.5% | Vitamin C: 19.3% | Calcium: 29.3% | Iron: 32%
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