Spicy Sausage & Egg Scallion Pancake Breakfast Wraps

Instructions

1. 1**Prepare Scallion Pancakes:** Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Place 2 scallion pancakes in the hot oil (or as many as fit without crowding). Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels and repeat with the remaining pancakes. Keep warm.
2. 2**Cook Sausage:** In the same skillet (drain excess fat if necessary), add the crumbled breakfast sausage. Cook over medium heat, breaking it up with a spoon, until fully browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.
3. 3**Scramble Eggs:** In a medium bowl, whisk together the eggs, milk/cream (if using), salt, and pepper until well combined. Melt 1 tablespoon butter or heat oil in the skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are fluffy and set but still slightly moist, about 3-5 minutes.
4. 4**Prepare Sriracha Mayo:** While eggs are cooking, whisk together the mayonnaise, sriracha, and lime juice (if using) in a small bowl until smooth. Set aside.
5. 5**Assemble Wraps:** Lay one warm scallion pancake flat. Spread a generous tablespoon of the prepared Sriracha Mayo evenly over the surface.
6. 6Spoon about 1/4 of the scrambled eggs onto one half of the pancake. Top with 1/4 of the cooked sausage and sprinkle with 1/4 of the shredded cheddar cheese.
7. 7Fold the scallion pancake like a burrito or a soft taco: bring one side over the filling, then fold in the sides and roll tightly. Alternatively, simply fold it in half for a quick grab-and-go pocket.
8. 8Repeat with the remaining pancakes and fillings. Garnish with fresh chopped scallions.
9. 9Serve immediately for a warm, delicious on-the-go breakfast. These wraps can also be made ahead and gently reheated in a pan or microwave.

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