Description
This Breakfast Crunchwrap recipe is a delicious and satisfying morning meal that combines crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and melty cheese all wrapped in a toasted flour tortilla. Perfect for a hearty breakfast or brunch, these crunchwraps are easy to assemble and cooked on the stovetop for a golden, crispy finish.
Ingredients
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
Assembly
- 8 large flour tortillas (or 4 large and 4 street taco size tortillas)
- 4 Tablespoons nacho cheese
- 2 cups (226 g) shredded cheddar cheese
- 1 Tablespoon oil (for cooking)
Instructions
- Bake the hash browns: Bake the frozen hash brown patties according to the package instructions until crispy and golden. While they are baking, begin preparing the sausage mixture.
- Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage along with garlic powder and onion powder. Break the sausage into small pieces with a spatula and cook until no pink remains. Once done, remove the sausage from the skillet and drain all but about 1 tablespoon of the rendered fat. Reduce heat to medium.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the skillet with reserved fat on medium heat. Gently scramble the eggs using a spatula until cooked to your preferred consistency. Remove from heat.
- Assemble the crunchwraps: Lay out 4 large tortillas on a flat surface. Spread 1 tablespoon of nacho cheese in the center of each. Top each with one hash brown patty, then add about one-quarter of the cooked sausage and scrambled eggs. Finish with approximately ½ cup shredded cheddar cheese on top, leaving an edge border for folding.
- Add the smaller tortilla layer: Take the remaining 4 large tortillas, cut about 2 inches off the edges to create smaller circles, or use 4 street taco size tortillas. Place one smaller tortilla on top of the fillings on each large tortilla.
- Fold the crunchwraps: Carefully fold the edges of the large tortillas up and over the smaller tortilla, pressing down firmly to seal and create a wrapped package.
- Cook the crunchwraps: Heat a large skillet or griddle over medium heat and add about 1 tablespoon of oil. Place each crunchwrap seam side down in the skillet. Fry for approximately 5 minutes per side, or until each side is crispy and golden brown. Flip carefully and cook the other side. Serve hot.
Notes
- Use street taco size tortillas for the smaller inner layer if you do not want to cut the large tortillas.
- Drain the sausage fat but retain about 1 tablespoon for cooking the eggs to add flavor.
- Feel free to add salsa or hot sauce when serving for extra flavor.
- These crunchwraps can be wrapped tightly in foil and reheated later for convenience.
