Microwave Egg, Sausage & Cheddar Breakfast Tortilla
Try this Microwave Egg, Sausage & Cheddar Breakfast Tortilla recipe, or contribute your own.
Try this Microwave Egg, Sausage & Cheddar Breakfast Tortilla recipe, or contribute your own.
- Carbohydrate 4.3417 g
- Cholesterol 805.95 mg
- Fat 99.9146 g
- Fiber 0 g
- Protein 81.461 g
- Saturated Fat 59.55663 g
- Serving Size 1 1 serving (389g)
- Sodium 1814.44 mg
- Sugar 4.3417 g
- Trans Fat 6.61135 g
- Calories 1243 calories
Step-by-step
- COAT 2-cup microwave-safe cereal bowl with cooking spray.
- ADD egg; BEAT until blended. Sprinkle with sausage.
- MICROWAVE on HIGH 45 seconds; stir.
- MICROWAVE until egg is almost set, about 15 seconds longer.
- TOP egg with cheese.
- PLACE on tortilla; fold bottom of tortilla over egg, then fold in sides.
Ingredient quantities on the page rarely reveal how thermal mass shifts inside a microwave when volume increases. Doubling the recipe inside a single container traps steam unevenly, so multiplying this dish requires cooking individual portions sequentially rather than pooling ingredients in a larger bowl. Because microwaves heat polar water molecules through direct electromagnetic agitation rather than conducting heat from the outside in, power distribution remains notoriously uneven across the surface of a standard rotating glass tray.
Scaling this recipe upward for multiple eaters means utilizing a dedicated two-cup microwave-safe cereal bowl for every single portion to maintain consistent 45-second initial cooking intervals. When adjusting the power level down from full high to seventy percent on older machine models, expect to add roughly twenty additional seconds to the total cook time to compensate for lower magnetron output. Whisking the egg thoroughly inside the greased vessel incorporates air pockets that expand during the first heating phase, creating a lighter curd structure before the chopped sausage settles into the mixture.
Managing kitchen sequencing efficiently requires prepping the six-inch whole wheat flour tortilla on a clean plate beforehand so the hot cooked egg can transfer immediately without losing residual heat. Resting the tortilla for thirty seconds after folding allows the starches in the wrapper to set around the melted cheddar cheese without tearing the pliable wheat gluten. Leaving the assembled wrap at room temperature past ten minutes causes moisture from the egg to migrate into the flour wrapper, making the exterior unpleasantly soggy before consumption.
Freezing assembled, uncooked components is not recommended due to the high water activity in fresh raw eggs, which turns spongy and releases syneresis upon thawing. Instead, store pre-chopped fully cooked breakfast sausage in an airtight container for up to four days in the refrigerator, allowing for rapid assembly whenever a single portion is needed.
