Festive breakfast wrap featuring eggs, sausage, roasted potatoes, cheddar, and tangy kimchi for a flavorful brunch.
# What You'll Need:
→ Proteins
01 - 4 large eggs
02 - 7 ounces breakfast sausage, casing removed
→ Vegetables
03 - 2 medium potatoes, diced
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
06 - 1 cup kimchi, drained and chopped
→ Dairy
07 - 1 cup shredded cheddar cheese
→ Wraps
08 - 4 large flour tortillas
→ Seasonings & Oils
09 - 2 tablespoons olive oil
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1/2 teaspoon smoked paprika
→ Optional Garnishes
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 avocado, sliced
15 - Salsa or hot sauce, to serve
# Steps to Follow:
01 - Preheat the oven to 400°F. Toss diced potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, turning once halfway, until golden and tender.
02 - While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook for 3 to 4 minutes until softened.
03 - Add breakfast sausage to the skillet. Break into small pieces and cook until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Push sausage mixture to one side of the skillet. Crack eggs into empty side, season with salt and pepper, and gently scramble until just set. Combine scrambled eggs with sausage and vegetables.
05 - Warm flour tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted potatoes, egg-sausage mixture, shredded cheddar, and chopped kimchi onto each tortilla. Add cilantro and avocado slices if using.
07 - Fold in the sides of the tortilla and roll tightly. Optionally, toast each burrito seam-side down in a skillet for 1 to 2 minutes until crisp.
08 - Serve with salsa or hot sauce on the side.
