Photo: Oxmoor House
Prep Time
20 Mins
Total Time
20 Mins
Makes 10 servings

When your tailgate is slated to last from sun-up to sun-down, start the day right with a filling, flavorful breakfast. Time out! Go leaner and make a substitution— 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.

How to Make It

Step 1

Wrap tortillas loosely with aluminum foil, and place in a 250° oven for 10 minutes.

Step 2

Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.

Step 3

Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)

Step 4

Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.

Step 5

Note: To lighten, substitute 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.

Southern Living The Official SEC Tailgating Cookbook

Ratings & Reviews


March 24, 2019
I made half this recipe for 2 of us and made 2 rolls with 8-9 inch flour tortillas. It was a perfect size for half the filling in each. I put the cheese in with the eggs and added the sausage and mixed slightly. If you were to use ten 6-inch tortillas you would have very small portions. It definitely needs the salsa and maybe even put it inside the tortilla before you roll it. Sour cream, optional. Very quick and easy to make.