Description
This Breakfast Crunchwrap recipe is a delicious and satisfying morning meal featuring a crispy tortilla filled with fluffy scrambled eggs, savory breakfast sausage or bacon, crispy hash browns, melted cheddar cheese, and fresh toppings like salsa and sour cream. Perfectly folded and grilled on the stovetop to golden perfection, it’s a fun twist on classic breakfast flavors designed for a quick and hearty start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling & Assembly
- 4 large flour tortillas (burrito-size)
- 1 tablespoon butter
- 4 frozen hash brown patties, cooked and crispy
- 1 cup cooked breakfast sausage or bacon, chopped
- 1 cup shredded cheddar cheese
- 4 small tostada shells or tortilla chips, for crunch
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup chopped green onions or fresh cilantro
For Cooking
- 1 tablespoon oil or nonstick spray
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy to ensure fluffy scrambled eggs.
- Scramble the Eggs: Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and gently scramble until the eggs are just cooked through but still moist. Remove from heat and set aside.
- Assemble the Crunchwrap: Lay one flour tortilla flat on a clean surface. In the center, place one cooked hash brown patty. On top, add a scoop of scrambled eggs, a handful of cooked sausage or bacon, a sprinkle of shredded cheddar cheese, and one tostada shell or crushed tortilla chips for crunch. Add dollops of sour cream and salsa over the fillings.
- Fold the Tortilla: Carefully fold the edges of the tortilla up and over the filling, working in sections to form a closed hexagon shape that fully encloses the filling. Ensure the folds are tight to keep the ingredients intact while cooking.
- Cook the Crunchwrap: Heat a large skillet over medium heat and lightly oil or spray to prevent sticking. Place the folded crunchwrap seam-side down onto the skillet. Cook for 2 to 3 minutes on each side or until the tortilla is golden brown and crispy, and the cheese inside is melted.
- Repeat and Serve: Repeat the assembly and cooking steps with the remaining tortillas and ingredients. Slice each crunchwrap in half if desired, top with chopped green onions or cilantro, and serve warm for a delicious breakfast treat.
Notes
- To make this recipe vegetarian, omit the meat or substitute with plant-based sausage.
- Add sautéed peppers, onions, or avocado for extra flavor and texture.
- Crunchwraps can be made ahead, frozen, and reheated for a quick breakfast option.
