Ree keeps a stash of these savoury breakfast wraps in the freezer, perfect for those hectic mornings when everyone rushes to get out the door. What sets these wraps apart is the unexpected touch of maple syrup, adding a delightful sweetness that complements the savoury goodness inside.
Looking for more family-friendly meal prep ideas? Try Molly Yeh’s Spinach and Egg Bites for another easy make-ahead dish.
In a large nonstick skillet over medium-high heat, brown the sausage for 6 to 8 minutes, then remove and add to a plate. Reduce the heat to medium.
Crack the eggs into a bowl and whisk with a pinch of salt and pepper. Add the eggs to the skillet and stir until almost cooked, about 5 minutes. Add the pimientos and stir through. Remove from the heat and set aside.
Build the wraps by laying two slices of cheese in the centre of each tortilla, followed by eggs, sausage, a hash brown patty and one tablespoon of maple syrup.
Tuck the sides over the filling and carefully roll to seal. Repeat with the remaining ingredients until you have 8 wraps.
Melt half the butter in a clean skillet or griddle over medium-low heat. In batches, add the wraps seal side down, and toast until golden, about one minute, adding more butter to the griddle as needed. Flip and toast the other side for another minute.
Remove and repeat with the remaining wraps. Serve immediately or allow to cool completely, then wrap in parchment and freeze.
To reheat from frozen: Microwave for two minutes, then flip and microwave for two more minutes. Unwrap and enjoy, being careful as the inside will be very hot.