Description
This Breakfast Crunchwrap recipe is a delicious and satisfying morning meal featuring crispy hash brown patties, savory breakfast sausage, fluffy scrambled eggs, and melted cheeses all wrapped in a warm, toasted flour tortilla. Perfect for a filling breakfast or brunch that combines textures and flavors with a fun handheld presentation.
Ingredients
Hash Browns and Sausage
- 4 hash brown patties (frozen)
- 1 pound breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Egg Mixture
- 6 eggs
- 1 tablespoon milk
- Salt and pepper to taste
Tortillas and Cheese
- 8 large flour tortillas (or 12 to 16 small)
- 4 tablespoons nacho cheese
- 2 cups cheddar cheese, shredded
Cooking Oil
- 1 tablespoon oil
Instructions
- Bake the hash browns: Prepare the frozen hash brown patties according to the package directions, baking them until they are crispy and fully cooked.
- Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage. Stir in the garlic powder and onion powder, breaking the sausage into small pieces as it cooks. Continue until no pink remains.
- Drain excess fat: Remove the cooked sausage from the skillet, draining off all but about 1 tablespoon of the fat. Reduce heat to medium.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the reserved fat and gently scramble the eggs with a spatula until cooked to your desired consistency.
- Assemble the crunchwraps: Lay out 4 large tortillas on a flat surface. Spread about 1 tablespoon of nacho cheese in the center of each. Top each with one hash brown patty, a quarter of the cooked sausage, a quarter of the scrambled eggs, and about ½ cup shredded cheddar cheese. Leave space around the edges.
- Prepare smaller tortillas: Cut about 2 inches off the edges of the remaining 4 large tortillas to create smaller circles or use street taco size tortillas.
- Wrap the crunchwraps: Place one of the smaller tortillas on top of the fillings in each large tortilla. Fold the edges of the large tortilla up and over the smaller tortilla to enclose the filling.
- Cook the wraps: Heat 1 tablespoon oil in a large skillet or griddle over medium heat. Place each wrapped crunchwrap seam-side down in the skillet to seal it. Cook for about 5 minutes per side or until each side is golden brown and crispy, flipping carefully to brown both sides.
- Serve: Remove the crunchwraps from the skillet and serve immediately while hot and melty.
Notes
- Use street taco-sized tortillas for easier wrapping and folding.
- Adjust seasonings in eggs and sausage to your preference.
- For a vegetarian version, replace sausage with plant-based sausage or sautéed vegetables.
- Ensure the skillet is hot enough to crisp the wraps without burning.
- Make sure edges are well sealed to keep fillings inside while frying.
