Ree likes to have these breakfast wraps in the freezer for a grab-and-go start to the day before dashing out the door. The surprise addition of maple syrup gives the wraps a unique sweetness that works so well with the savory flavors #ReeDrummond #ThePioneerWoman #FoodNetwork #Freezer #Breakfast #WrapsWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/49BbMJ0Subscribe to Food Network http://foodtv.com/YouTubeTake 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!Sweet and Savory Breakfast WrapsRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 55 minActive: 50 minYield: 8 servingsIngredients1 pound ground spicy breakfast sausage12 large eggsKosher salt and freshly ground black pepperOne 4-ounce jar diced pimientos, drained8 burrito-size tortillas16 slices American cheese8 hash brown patties, cooked according to package instructions1/2 cup maple syrup4 tablespoons salted butterDirectionsIn a large nonstick skillet over medium-high heat, brown the sausage, 6 to 8 minutes, then remove to a plate. Reduce the heat to medium.Crack the eggs into a bowl and whisk with a pinch of salt and pepper. Add the eggs to the skillet and stir until almost cooked, about 5 minutes. Add the pimientos and stir through. Remove from the heat and set aside.Build the wraps by laying 2 slices of cheese in the center of each tortilla, followed by 1/3 cup eggs, 1/3 cup sausage, a hash brown patty and a tablespoon of maple syrup. Tuck the sides over the filling and carefully roll to seal. Repeat with the remaining ingredients until you have 8 wraps.In a clean skillet or griddle, melt half the butter over medium-low heat. In batches, add the wraps seal side down, and toast until golden, about 1 minute, adding more butter to the griddle as needed. Flip and toast the other side for another minute.Remove and repeat with the remaining wraps. Serve immediately or allow to cool completely, then wrap in parchment and freeze.To reheat from frozen: Microwave for 2 minutes, then flip and microwave for 2 more minutes. Unwrap and enjoy, being careful as the inside will be very 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. 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 TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Freezer-Friendly Sweet and Savory Breakfast Wraps | The Pioneer Woman | Food Networkhttps://youtu.be/c8cKfRaEOUQ
