A delightful and nutritious breakfast option, these savory egg wraps are packed with flavor and perfect for busy mornings.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy texture for the wraps.
Heat a large skillet over medium-high heat and lightly grease with cooking spray.
Using a non-stick skillet can make cooking and cleanup easier.
In a mixing bowl, whisk together the eggs, milk, and cayenne pepper until well combined.
Whisking thoroughly incorporates air, making the eggs fluffier.
Pour the egg mixture into the skillet and cook, stirring occasionally, until almost set.
Remove the eggs from heat just before they're fully cooked to avoid overcooking.
Add the spinach and turkey sausage to the skillet, stirring to combine, then remove from heat.
Ensure the spinach is well drained to prevent excess moisture.
Place a portion of the egg mixture onto each egg roll wrapper, top with Monterey Jack and Asiago cheeses, and roll tightly.
Moisten the edges of the wrappers with water to seal them securely.
Arrange the wraps in a greased baking dish, spray the tops with cooking spray, and bake for 8 minutes. Flip and bake for another 8 minutes until golden and crispy.
Flipping the wraps halfway ensures even browning on all sides.
Let the wraps cool for a minute before serving.
Serve with a side of salsa or hot sauce for added flavor.
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