Egg & Sausage Bread Wraps
Brown the sausage in a large skillet until fully cooked. Scramble the eggs the cook until done in a large skillet. Put the cooked eggs and sausage in a large bowl and fold together until blended. If you like now is a good time to add seasonings to taste such as salt, pepper, garlic etc..
- 18 large eggs
3 pounds bulk breakfast sausage
1 and 1/2 pounds of you favorite shredded cheese (shredded)
white bread dough for about 2 one-pound loaves (usually found in the frozen section)
Take the bread dough and separate it into 2 3-inch balls. Roll each ball out to 1/8-inch thick rectangular shape. Spoon on 2 to 3 Tablespoons of the egg and sausage mixture, top with desired amount of cheese. Fold the ends over then roll until sealed. Place on a greased baking sheet and cook for 20 to 25 minutes or until golden brown.
Allow to cool on pan for 5 to 10 minutes and serve immediately or allow to cool completely and store individually in zipper sealed baggies in the fridge for the next morning. If you refrigerate them they only need to be heated in the microwave for approximately 30 seconds.
Yields 20-30 depending on the size you roll them to.
You can also substitute bacon for the sausage. Just cook it through and dry off as much of the grease as you can so that the bread doesn't get soggy. You can then either crumble it into the scrambled eggs or leave it whole and lay it on top of the eggs before you wrap them. Happy Cooking!!
My Family loves these. I usually make them on a Sunday afternoon with the kids and we have them for breakfast throughout the week.
These wraps are similar to the ones you can buy in the store, such as Hot Pockets, but much cheaper and taste a lot better. At least we think so.
Mr Breakfast would like to thank ajnsammismom for this recipe.
Recipe number 1481. Submitted 6/4/2005.