Description
This Breakfast Crunchwrap recipe combines crispy hash brown patties, savory sausage, fluffy scrambled eggs, and melted cheeses all wrapped in a warm, toasted flour tortilla. Perfect for a satisfying and handheld breakfast, these crunchwraps are easy to prepare and ideal for busy mornings or brunch gatherings.
Ingredients
Scale
Hash Browns
- 4 frozen hash brown potato patties
Sausage and Eggs
- 1 pound (454 g) breakfast sausage
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
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
- 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 crispy and cooked through.
- 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. Remove the sausage from the skillet and drain all but about 1 tablespoon of fat. Reduce the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, and salt and pepper to taste. Pour the egg mixture into the skillet with reserved fat and cook gently, stirring occasionally until the eggs are scrambled to your liking. Remove from heat.
- Assemble the Crunchwraps: Lay out 4 large tortillas on a clean flat surface. Spread 1 tablespoon of nacho cheese in the center of each. Place 1 baked hash brown patty on top, then divide the cooked sausage and scrambled eggs evenly among them. Top each with about ½ cup of shredded cheddar cheese, leaving space around edges for wrapping.
- Prepare the Top Tortillas: Using the remaining 4 large tortillas, either cut about 2 inches off the edges to create smaller circles or substitute with street taco size tortillas. Place one smaller tortilla on top of each prepared large tortilla with fillings.
- Wrap the Crunchwraps: Carefully fold the edges of each large tortilla up and around the smaller tortilla, pressing firmly to seal the contents inside and form a 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 in the skillet. Cook for about 5 minutes per side, flipping carefully, until each side is golden brown and crispy. Serve immediately while hot.
Notes
- You can substitute the breakfast sausage with turkey sausage or a vegetarian alternative if desired.
- For a spicier version, add some diced jalapeños or hot sauce to the egg mixture.
- Wrap the crunchwrap tightly to prevent fillings from spilling out during cooking.
- Use a non-stick skillet or griddle for easier flipping and crisping.
- Serve with salsa or sour cream for extra flavor.
