Ultimate Egg, Sausage & Hash Brown Breakfast Wrap

INGREDIENTS

• 1 Atoria’s Family Bakery Traditional Lavash wrap
• 4 teaspoons parsley garlic aioli (or a similar spread with comparable flavor)
• 1 hash brown patty
• ¼ cup cheddar cheese, thinly sliced
• 2 eggs, whisked
• ¼ cup breakfast sausage crumbles
• Salt and pepper, to taste
• Optional (for sealing): 1 teaspoon cream cheese or butter, softened

INSTRUCTIONS

1. Cook the hash brown: Heat a large non-stick skillet over medium heat. Cook the hash brown patty until golden and fully cooked. Using a spatula, roughly chop into bite-sized pieces. Transfer to a plate and set aside.
2. Cook the sausage and eggs: In the same skillet, cook the breakfast sausage until browned. Add the whisked eggs directly to the skillet with the sausage and scramble until just set. Season with salt and pepper to taste.
3. Combine the filling: When the eggs are almost fully cooked, add the chopped hash browns back into the skillet. Stir gently to combine and heat through. Remove from heat.
4. Assemble the wraps: Lay the Lavash wrap vertically on a flat prep surface, bubble side down. Spread approximately 4 teaspoons of parsley garlic aioli in a thin, even layer across the bottom half of the Lavash. Spoon the egg, sausage, and hash brown mixture evenly over the aioli. Layer the sliced cheddar cheese over the warm filling.
5. Optional sealing step: Spread 1 teaspoon of cream cheese or butter in a thin line along the top edge of each Lavash. This will help seal the wrap when rolling.
6. Fold the wraps: Fold the bottom edge of the Lavash (the side with the filling) upward, folding in both sides simultaneously. Roll tightly toward the top edge until fully wrapped, pressing gently to seal.
7. Serve: Slice each wrap diagonally and enjoy warm.

NUTRITION

Serving Size: 1 Serving

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