2 eggs, scrambled
2 sausage links, chopped
1 gluten free tortilla
1 Tbsp hummus
1 c microgreens or kale, chopped, frozen*
2 T mushrooms, sliced
1 tsp Butter/Coconut Oil
Melt butter in saucepan over medium heat. Add sausage, greens, and mushrooms then let cook 6-7 minutes until greens are tender. Pour eggs atop kale and cook eggs until ready. Spread hummus evenly onto tortilla, add cooked eggs, and wrap.
*When convenient, wash and chop a bunch of raw kale into bite sized pieces and place into a freezer safe cotainer for easy use during the week. It cuts down on prep time as well as makes a great easy nutritional boost to your morning eggs. This method also works well with peppers, mushrooms, and spinach!