Sizzled sausage, sweet peppers, and onion form the savory base here, cooked down together until everything's tender and deeply browned. Soft-scrambled eggs, folded gently into big pillowy curds, layer right on top, followed by a generous scattering of melted cheddar. Everything gets rolled up tight in a warm, pliable wrap, so each bite holds together from the first fold to the last. Salsa and a cool dollop of sour cream on the side round it out perfectly. It's a hearty, protein-packed breakfast that comes together fast and reheats well for busy mornings, making it a solid pick for a gluten free kitchen.
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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the pan.
Add the olive oil to the same skillet over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Return the cooked sausage to the pan, stir to combine, and remove from heat.
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