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Homemade Sausage and Egg Wraps

Homemade Egg and Sausage Wraps

  • Author: Emily
  • Total Time: 37 minutes
  • Yield: 8 breakfast wraps 1x


  • store-bought whole wheat pizza dough
  • 3 Nestfresh Eggs or regular eggs
  • 3 Nestfresh Eggs whites or regular egg whites
  • 3 chicken sausage links, chopped
  • 1 red bell pepper, chopped
  • 1/4 onion, chopped
  • 2 tablespoons chopped green chile
  • 1 tbsp olive oil (not evoo)


  1. Preheat oven to 450 degrees.
  2. In a large nonstick skillet over medium-high heat, saute peppers, onion and sausage with olive oil for about 5 minutes until peppers are softened and sausage is heated through.
  3. Lightly whisk eggs and egg whites and pour into the skillet with the vegetable/meat mixture. Add in the green chile and mix with spatula until eggs are cooked (about 1-2 minutes.) Remove from heat and set aside.
  4. Divide dough on floured surface into 8 equal pieces. Roll each of the eight pieces out into a somewhat round shape.
  5. Fill each piece with about 1/4 cup of the egg/sausage/pepper mixture and fold dough over, sealing closed by pressing together with you finger tips. Crimp edge with fork if desired.
  6. Spray both sides of the pockets with baking spray, and place on a baking sheet.
  7. Bake for 10-12 minutes until dough starts to turn golden brown and is fully cooked.
  8. Remove from oven and let cool completely.
  9. Wrap each pocket in aluminum foil and freeze.
  10. Reheat in microwave or toaster oven when ready to eat.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Cuisine: breakfast


  • Serving Size: 8 wraps