servings : 6

12 link sausages

10 large eggs

2 tablespoons butter

Salt & pepper

Six  10-12” flour tortillas

1 -  15 oz. can black beans, rinsed & drained

1 -  16 oz. My Brother’s House Salsa - divided

2 cups sharp cheddar, shredded

4 scallions - white and green parts, chopped

Aluminum foil

Optional:  Sour cream

 

 

To prepare ingredients for the filling:  Cook link sausages in skillet until browned and cooked through.  Let drain on paper towels while cooking eggs. In mixing bowl whisk eggs until well blended.  Melt butter in large skillet, add eggs (using medium heat) and stir gently with wooden spoon until lightly scrambled being careful not to over cook as they will cook more in the oven. Remove from heat. Season with salt and pepper.  Warm each tortilla for 30 seconds in dry skillet to make more pliable. You can stack them in between layers of a kitchen towel to keep warm while warming the rest and assembling the wraps.

 

To assemble wraps: Dividing ingredients equally, on bottom third of each tortilla layer eggs, black beans, 2 tablespoons of My Brother’s House Salsa, shredded cheese, and scallions. Fold sides of tortilla towards center,and while holding sides in,  fold lower half of tortilla up and continue rolling until the filling is completely wrapped with the tortilla. Place seam side down on piece of aluminum foil and wrap the breakfast scrambler in the foil being sure to pinch the ends closed.  

 

Place in 350* oven for 20 minutes to warm through and melt cheese.  Serve with additional My Brother’s House Salsa and sour cream.


Cook’s Note:    If making breakfast scramblers ahead, can be refrigerated for up to 3 days once they are assembled and wrapped in foil.  To heat refrigerated scramblers: Place on baking sheet in single layer and bake in 350* oven for 30 minutes until warmed through and cheese has melted.