Sorry I’ve missed a few Wednesdays. But I’ve got a good one for you today.
Not really a traditional wrap. Heck, it isn’t even a lunch wrap. It’s for breakfast. And it will rock your world. Especially if you need to take breakfast with you.
This is my McDonald’s Big Breakfast Breakfast Wrap. Minus the biscuit.
How can you go wrong with scrambled eggs, sausage and maple syrup all rolled up in a crepe-like pancake?
Can’t answer can you?
That’s what I figured.
Simple ingredients and it actually comes together quickly and it’s portable. So if you’re sick of the old standby portable breakfasts, like pop tarts, bagels, muffins etc. give this a shot. It’s delicious, you know how fond I am of sweet/salty things. And it will fill you up for hours.
1/2 c. fairly thin pancake batter
1 egg, beaten
2 chicken sausages, chopped (I used Al Fresco all natural apple maple chicken sausage)
1 Tbls maple syrup
Make yourself a fairly thin, crepe-like pancake. It can’t be too thin though. It needs to be flexible so it doesn’t split when you roll it, but not so thin that the filling breaks through. Save the fluffy ones for when you can sit down and enjoy a stack. Fluffy will not work here. Trust me.
Put pancake aside.
Although the sausage is fully cooked, I browned it a bit then poured the egg directly over it and let sit on medium-high heat until you are able to flip it. Like an omelette. It’s ok if it isn’t a pretty omelette, it’s getting wrapped up anyway. Don’t stress.
If you aren’t a fan of sausage, use bacon, or ham or whatever kind of breakfast meat you enjoy. Just chop it up. It makes it much easier to eat. You can also skip the meat altogether and just go with the egg.
Place on top of the pancake and drizzle with maple syrup and a dash of salt (optional, but it gives it a little something).
Roll it up in some foil or parchment paper and enjoy.