Quick & Easy Egg & Veggie Sausage Breakfast Wrap – a delicious recipe with italian sausage veggie smart, eggs, salt, olive oil, dill weed, chives. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
First step:
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Cut your italian sausage link in half and place in skillet on medium heat in small amount of olive oil.
3
Pan sear.
4
Turn them when they have browned to your satisfaction Second step: the egg scramble.
5
Combine the eggs, chives, dillweed, pressed garlic and a dash of salt & pepper and mix well.
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Heat in skillet 1 tablespoon of olive oil.
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Add eggs and scramble until the white is fully cooked (if you like your eggs hard scrambled keep them in the skillet a little longer to let more of the moisture cook off).
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Salt to taste if desired.
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Third Step:
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Chop the cooked sausage into the eggs and add the combination into a low carb tortilla or an organic Lavash flatbread wrap and enjoy.
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13
org
373
kcal
Calories
35
g
Fat
3
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 each italian sausage veggie smart, 1 or 2, 3 large eggs, 1 x salt and black pepper to taste, 1 x olive oil, and more.
Yes, Quick & Easy Egg & Veggie Sausage Breakfast Wrap falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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