- Sausage 2 pce
- Egg 2 lge
- Cheese 50 g
- Fresh parsley 2 tbs
- Milk 1 dsh
- Salt 1 pin
- Vegetable oil 2 tbs
- Mini wrap 2 pce
Make the scrambled eggs by whipping the eggs, milk and salt together. Pour the egg mixture into a non-stick pan and cook for about 4 minutes or until fully cooked. Chop some fresh parsley and mix it into the eggs once the heat turned off This way you can preserve the bright green colour. Remove the scrambled eggs from the pan.
Chop the sausages into bit sized pieces and place them back into the pan along with 2 tbs of vegetable oil. Cook the sausages for about 3-4 minutes or until golden brown on both sides.
Grate the cheddar cheese and set it aside. Once the sausages are cooked remove them from the pan.
Take the mini wraps. Add the scrambled eggs, cheese and sausage to one side and sold the other side over once filled. Place them back into the hot pan and cook each side for about a minute. Turn them and once the cheese has melted remove them from the pan. Enjoy it with some spicy sauce or relish.