Ingredients:

  • 4 oz breakfast sausage
  • 4 large eggs
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large 10-inch flour tortillas
  • 4 frozen hashbrown patties
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup mayonnaise
  • 1 tbsp sour cream
  • 1 tsp Sriracha
  • 1/2 tsp lemon juice
  • 1/4 tsp garlic powder

Instructions:

  1. Cook breakfast sausage in a skillet until crisp and mahogany-colored, then remove and drain on paper towels.
  2. Melt butter over medium heat in the same pan; whisk eggs with salt and pepper, and cook until just set and velvety, then set aside.
  3. Fry frozen hashbrown patties according to package instructions until the edges are golden and crispy.
  4. In a small mixing bowl, combine mayonnaise, sour cream, Sriracha, lemon juice, and garlic powder to create the signature sauce.
  5. Lay a flour tortilla flat and spread 1 tablespoon of the signature sauce in the center.
  6. Layer scrambled eggs, cooked protein, and shredded cheddar cheese on top of the sauce.
  7. Place a hot hashbrown patty directly on top of the cheese.
  8. Fold the edges of the tortilla toward the center in a series of overlapping pleats, tucking them tightly under the filling to create a hexagonal shape.
  9. Place the wrap seam-side down on a preheated, lightly greased skillet and grill for 2-3 minutes per side until toasted golden brown and cheese is melted.