Sausage, Egg and Cheese Wrap

Sausage, Egg & Cheese Wrap

Serving size 4
For dressing:
1 tablespoon olive oil
1 small onion, diced
1 large clove minced garlic
2 low-fat turkey breakfast sausages, casings removed, crumbled
4 sun-dried tomatoes (not oil-packed), thinly sliced (about 1/4 cup)
1 cup basil leaves, thinly sliced
4 eggs and 8 egg whites, beaten
3/4 cup shredded part-skim mozzarella
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
4 10-inch whole grain wraps
Hot sauce (optional)

10 minutes / Start to Finish: 25 minutes
Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, 6 minutes. Add garlic and cook an additional minute. Add sausage and cook, stirring, until browned, 4-5 minutes. Add sun-dried tomatoes and basil and cook an additional minute. Remove from heat, transfer to a large bowl and cool until no longer hot to the touch, about 10 minutes. Add beaten eggs and egg whites, mozzarella, salt and pepper and stir to combine. Wipe skillet with a paper towel and spray with cooking spray. Heat skillet over medium-high heat and pour 1/4 of the egg-sausage mixture (about 3/4 cup) into the skillet. Cook for 2 minutes, then flip and cook an additional 2 minutes. Remove from heat, fold in half and place in the center of one of the wraps. Sprinkle with hot sauce if desired and fold, burrito-style. Eat immediately, or wrap in aluminum foil and take on the go.

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