A delightful twist on breakfast burritos, featuring artichokes and a blend of cheeses.
Cook the sausage in a skillet over medium heat until browned and cooked through. Drain any excess grease.
Breaking the sausage into small crumbles ensures even cooking and better distribution in the wrap.
Add olive oil to the skillet, then sauté the chopped onion and minced garlic until the onion is translucent.
Cook the onion and garlic over medium heat to avoid burning the garlic, which can turn bitter.
Stir in the diced tomatoes and chopped artichoke hearts. Cook for a few minutes until heated through.
Let the mixture simmer briefly to meld the flavors together.
Whisk the eggs in a bowl, then pour them into the skillet. Stir continuously until the eggs are scrambled and fully cooked.
Remove the skillet from heat just before the eggs are fully set to prevent overcooking.
Warm the tortillas on a griddle or in the microwave. Place the filling in the center of each tortilla, sprinkle with cheeses, then fold and roll into wraps.
Warming the tortillas makes them more pliable and easier to fold.
Serve the wraps immediately while warm. Enjoy your delicious creation!
Pair with a side of salsa or hot sauce for an extra kick.
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