Sideline Breakfast Burrito Wraps

Ingredients

The ingredient list for sideline breakfast burrito wraps assumes makes 4 wraps and about 25 minutes.

• 6 eggs, beaten
• 1/2 cup milk
• 1 cup shredded cheddar
• 1 cup cooked breakfast sausage or crumbled bacon
• 1/2 cup diced bell pepper
• 4 large flour tortillas
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It

A clean stopping point makes sideline breakfast burrito wraps much easier to run around practice time.

• Whisk the eggs with the milk, salt, and pepper.
• Cook the bell pepper in a nonstick skillet over medium heat for 2 minutes, then pour in the eggs and scramble until just set, about 3 minutes.
• Stir in the cooked sausage and the cheese until the cheese melts.
• Lay out the tortillas, divide the filling down the center of each, and fold in the sides as you roll into tight burritos.
• Cool the wraps, then wrap each one in foil. Chill until you pack the cooler.

Pack It Cold and Tidy

Eggs, sausage, and cheese are perishable, so even a breakfast-for-dinner wrap rides cold.

• Set the foil-wrapped burritos against two ice packs in an insulated bag
• Keep cold food at 40F or below, and do not leave it out longer than 2 hours
• These are good cold or at room temp; just eat within that 2-hour window

What Stays Crisp (and What Gets Soggy)

A tight wrap and a foil jacket keep these from falling apart in a bag.

• Cool the filling fully before rolling so steam does not make the tortilla gummy
• Wrap each burrito snug in foil so it holds its shape in the cooler
• Pack any salsa in a separate cup so the wrap stays sturdy
• Serve with: salsa on the side, an orange

Parent Tip

Wrapping each burrito in foil while it is still slightly warm helps it seal tight and travel neatly.