Egg and Pesto Breakfast Wraps with Vegetables

1.In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.

2.Heat the olive oil in a non-stick skillet over medium heat. Add the sliced chicken sausages and cook for 3-4 minutes until lightly browned and heated through. Remove and set aside.

3.In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and begin to brown.

4.Add the chopped broccoli florets to the mushrooms and continue cooking for another 3-4 minutes until the broccoli is tender-crisp.

5.Push the vegetables to one side of the skillet and pour in the egg mixture on the other side. Allow the eggs to set slightly, then gently scramble them by stirring occasionally until just cooked through but still soft.

6.Return the cooked chicken sausages to the skillet and stir everything together to combine evenly. Remove from heat.

7.Warm the flour tortillas in a dry pan or microwave until pliable.

8.Spread 1 tablespoon of basil pesto evenly over each tortilla.

9.If using, sprinkle 2 tablespoons of cooked white rice evenly over the pesto layer on each tortilla.

10.Divide the egg, vegetable, and sausage mixture evenly between the two tortillas, placing it in the center of each.

11.Sprinkle the finely chopped picante peppers over the filling for a mild spicy kick.

12.Fold the sides of each tortilla over the filling, then roll tightly to form wraps.

13.Slice each wrap in half diagonally and garnish with fresh basil leaves before serving.