Description
This Breakfast Crunchwrap recipe offers a deliciously satisfying morning meal featuring crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and gooey cheese all wrapped in a warm, toasted flour tortilla. Perfectly grilled to golden crispness, these crunchwraps make for a flavorful and portable breakfast option that’s sure to please the whole family.
Ingredients
Scale
Hash Browns
- 4 frozen hash brown potato patties
Sausage Mixture
- 1 pound (454 g) breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Eggs
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
Tortillas and Cheese
- 8 large flour tortillas (or 4 large and 4 street taco size tortillas)
- 4 Tablespoons nacho cheese
- 2 cups (226 g) shredded cheddar cheese
Cooking Oil
- 1 Tablespoon oil
Instructions
- Bake the Hash Browns: Preheat your oven and bake the frozen hash brown patties according to the package instructions until they are crisp and golden. This step ensures the hash browns are nicely cooked and ready to be assembled into the crunchwraps.
- Cook the Sausage: Heat a large skillet over medium-high heat and add the breakfast sausage along with the garlic powder and onion powder. Break up the sausage with a spatula and cook thoroughly until no pink remains. Drain all but about 1 tablespoon of the fat, then reduce the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet with the reserved fat and gently scramble the eggs using a spatula until cooked to your liking. Remove from heat once done.
- Assemble the Crunchwraps: Lay 4 large tortillas flat on a clean surface. Spread 1 tablespoon of nacho cheese in the center of each. Place one baked hash brown patty on top of the cheese, followed by one-quarter of the cooked sausage and one-quarter of the scrambled eggs on each tortilla. Sprinkle about ½ cup of shredded cheddar cheese over the top, leaving space around the edges for folding.
- Prepare the Top Tortillas: Take the remaining 4 large tortillas and cut approximately 2 inches off the edges to create smaller circular tortillas, or substitute with street taco size tortillas. Place one smaller tortilla on top of the fillings on each large tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the larger tortillas up and over the smaller tortillas and fillings, pressing down firmly to seal and create a compact wrapped package.
- Grill the Crunchwraps: Heat a large skillet or griddle over medium heat and add about 1 tablespoon of oil. Place each crunchwrap seam side down onto the skillet. Cook for about 5 minutes on each side until the tortillas are golden brown and crispy. Carefully flip to cook the other side. Serve the crunchwraps hot for a satisfying breakfast.
Notes
- You can substitute the sausage with breakfast bacon or turkey sausage for a different flavor.
- Adding some salsa or hot sauce inside the crunchwrap before wrapping adds a nice spicy kick.
- If you prefer, use gluten-free tortillas to make the recipe gluten-free.
- The crunchwraps can be assembled ahead of time and refrigerated, then grilled fresh when ready to eat.
- Be careful when flipping the crunchwraps to keep them securely sealed.
