Food Network's video: Ree Drummond s Crispy Breakfast Wraps The Pioneer Woman Food Network

These crispy wraps are filled with crumbled breakfast sausage, scrambled eggs, lots of cheese and crispy hash browns, and they're basically breakfast heaven. Watch , Saturdays at 11a|10c + subscribe to to stream more episodes: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/39Sjulq Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy A.M. Wraps RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 45 min Yield: 4 wraps Ingredients 24 frozen tater tot rounds 1 pound breakfast sausage 1/4 cup whole milk 8 large eggs Four 12-inch flour tortillas 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup salsa 1 cup sour cream 1 avocado, sliced 4 tablespoons olive oil. Directions Cook the tater tot rounds according to the package instructions. Set aside. Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat. Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside. To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Crispy Breakfast Wraps | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=JLENRZyXLFc&feature=youtu.be