The Bossman Breakfast Cheese Wrap

Crumble the pork breakfast sausage into a skillet over medium heat. Cook, breaking it apart with a spoon, until fully browned and cooked through. Drain any excess fat and set aside.

In a bowl, whisk the eggs with sea salt and black pepper until well combined. In the same skillet (or a separate one) over medium-low heat, melt the butter or ghee.

Pour the whisked eggs into the skillet and cook, stirring gently with a spatula, until they are soft and fluffy scrambled eggs. Do not overcook.

To make the cheese wrap: Heat a non-stick pan over medium heat. Sprinkle 50g of the shredded Monterey Jack cheese evenly into a 6-8 inch circle. Cook for 2-3 minutes until the cheese is melted, bubbly, and the edges are golden and crispy. Carefully slide the cheese wrap onto a plate or cutting board to cool slightly and firm up. Repeat for the second wrap with the remaining 50g of cheese. (Alternatively, you can bake cheese crisps on parchment paper at 375°F/190°C for 5-8 minutes).

Lay each cheese wrap flat. Divide the cooked sausage and scrambled eggs evenly between the two wraps. If desired, drizzle with a bit of hot sauce.

Roll up each cheese wrap tightly, like a burrito. Serve immediately for a satisfying, portable keto meal.