Potato, Egg & Sausage Wrap

We had this for dinner last night (and the night before), and I was again reminded how much I love this dish. It's quick, easy and so so good. Plus, it's super easy to make a little or a lot. We usually have this for dinner, but it would be great for breakfast, too.

Potato, Egg & Sausage Wrap

2-3 potatoes (any variety), cut into large chunks
salt
pepper
olive oil
rosemary
sausage links (pre-cooked)
mushrooms
2 small cans diced green chilies
1 cup corn (fresh, frozen or canned)
cheese, grated
cilantro, chopped
tortillas (I prefer the kind you buy at Costco/Sam's and cook yourself)
eggs, scrambled (1 per wrap)

Preheat oven to 425 degrees. Toss potatoes with salt, pepper, olive oil and rosemary. Place on baking sheet and roast in the oven until golden brown, about 15-20 minutes.

Meanwhile, place sausage links in a food processor and blend until links are ground. Place in a large skillet over medium heat. Chop a handful of mushrooms and add to sausage. Cook until mushrooms are wilted. Add green chilies and corn. When potatoes are done, cut them into bite-sized cubes and add to sausage mixture. Mix thoroughly. In a separate pan, scramble eggs. Cook tortillas. Place a spoonful or two of sausage mixture in tortilla. Sprinkle with cheese and cilantro. Add egg. Tuck ends and roll like a burrito. Slice down the middle and garnish with cilantro. Delicious!