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Southern-Style Breakfast Wraps

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 3 cups Water
  • 8 Collard Greens leaves washed and trimmed
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Salt (preferably smoked)
  • 1 Tbsp Unsalted Butter
  • 3/4 cup Steel Cut Oats *
  • 1/4 cup Sage chopped fresh
  • 2 Tbsp Unsalted Butter divided
  • 1/4 cup Buttermilk
  • 1/2 lb Ground Sausage (pork, chicken, veggie, whatever)
  • 4 Eggs
  • 1 Tbsp Cream or half-and-half
  • 1 tsp Dijon Mustard
  • 1/2 cup Cheddar Cheese grated
  • 1 Salt and Pepper to taste
  • 1 Molasses (to taste)
  • 1 Pecan Halves chopped, to taste


Step 1

In a heavy pot, bring water, cider vinegar and smoked salt to a boil.

Step 2

Meanwhile, melt butter in a heavy skillet. Add steel cut oats and sage; stir, toasting the oats and sage in the butter, until fragrant and golden.

Step 3

While the oats are toasting, take the collard greens two at a time and blanch in the boiling vinegar brine. Immerse the leaves for about a minute, tossing in the boiling water with tongs, until they soften slightly and turn bright green. Place on paper towels to drain.

Step 4

By the time all the greens are blanched, the oats and sage should be toasted. Transfer the oats and sage to the same boiling vinegar brine, stir well, and cover. Turn the heat to medium-low.

Step 5

Wipe out the skillet (if necessary) and add another tablespoon of butter to it. Crumble in the sausage. Fry it up, stirring occasionally, until cooked. While it fries, crack the eggs into a bowl and add cream and mustard. Whisk until well-beaten.

Step 6

When the sausage is done, pour in the eggs and scramble the eggs and sausage together. While the eggs are cooking, the oats should have absorbed most of their liquid, so stir the buttermilk into the oats and turn off the heat. Once the egg-sausage scramble is cooked, turn off the heat and sprinkle the cheddar cheese on top.

Step 7

To assemble the wraps:

Lay out two collard greens, one on top of the other, in opposite directions (so that one stem end is to the right and the other is to the left). Lay 1/4 of buttermilk-sage oatmeal in the center, along the stem. Top that with 1/4 of the sausage-egg-cheese scramble. Sprinkle with chopped pecans, then drizzle with molasses. Fold each stem end of the collards over the mixture, then roll up tightly like a burrito.

You can eat them just like that, or cut them in half, or wrap them in sandwich wrap (or waxed paper) for extra portability - when wrapped like that, you can eat them in the car without making a mess. They\'re super-filling and a healthy balanced breakfast on the go!


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Southern-Style Breakfast Wraps

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Pecan Halves

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