If you love a hearty breakfast that’s bursting with flavor and texture, you’re going to be over-the-moon to try this Breakfast Hash Brown Crunchwraps Recipe. Imagine crispy hash brown patties layered with savory breakfast sausage, fluffy scrambled eggs, and ooey-gooey cheeses, all wrapped in a golden, toasted tortilla. It’s like a breakfast fiesta packed into a handheld delight that’s perfect for a weekend brunch or a special morning treat. Once you get a taste, you’ll find yourself craving this easy yet incredibly satisfying dish again and again.
Ingredients You’ll Need
The magic of this Breakfast Hash Brown Crunchwraps Recipe lies in its simple, well-balanced ingredients that each bring something unique to the party. From the crunchy exterior to the creamy cheese and savory sausage, every element plays a crucial role in creating that perfect bite.
- Frozen hash brown potato patties: These form the crispy, golden base and add irresistible crunch and texture.
- Breakfast sausage (1 pound): Adds rich, savory flavor with a hint of spice that wakes up the taste buds.
- Eggs (6): Provide fluffy, tender protein that softens the bite and balances out the richness.
- Milk (1 tablespoon): Keeps your scrambled eggs creamy and smooth.
- Salt and pepper: Essential seasonings to enhance every ingredient’s natural flavors.
- Large flour tortillas (8 total): Soft yet sturdy, perfect for wrapping all those delicious fillings.
- Nacho cheese (4 tablespoons): Adds an extra cheesy layer that melts beautifully inside.
- Shredded cheddar cheese (2 cups): Brings a sharp and creamy punch that complements the sausage and eggs.
- Oil (1 tablespoon): For that crispy, golden finish as you grill the crunchwraps.
- Garlic powder (½ teaspoon): Subtle yet flavorful seasoning for the sausage.
- Onion powder (½ teaspoon): Adds a mild sweetness and depth to the sausage mixture.
How to Make Breakfast Hash Brown Crunchwraps Recipe
Step 1: Bake the Hash Browns
Start by baking the frozen hash brown patties following the package directions until they’re perfectly crispy and golden. These crispy patties are what give the crunchwrap its signature satisfying crunch, making every bite a joy.
Step 2: Cook the Sausage
While the hash browns bake, heat a large skillet over medium-high heat and add your breakfast sausage along with the garlic and onion powders. Use a spatula to break up the sausage into small pieces and cook until there’s no pink left. This flavorful sausage will add a rich, savory layer that pairs beautifully with the potatoes and eggs.
Step 3: Scramble the Eggs
In a bowl, whisk together the eggs and milk, seasoning generously with salt and pepper. Pour the egg mixture into the skillet with the reserved sausage fat (about 1 tablespoon) over medium heat. Gently scramble the eggs until fluffy but still moist. These eggs add a creamy softness that balances out the crunch and the hearty sausage.
Step 4: Assemble the Crunchwraps
Lay out 4 of your large tortillas on a flat surface. Spread 1 tablespoon of nacho cheese in the center of each tortilla to act as a delicious glue and flavor enhancer. On top of each, place one crispy hash brown patty. Then divide the sausage and scrambled eggs evenly over the hash browns. Sprinkle about ½ cup of shredded cheddar cheese on top, making sure to leave some space around the edges for folding. This layered construction is what makes the crunchwrap both fun and delicious to eat.
Step 5: Prepare the Top Tortillas
Take the remaining large tortillas and cut about 2 inches off each edge to create smaller circles, or use street taco size tortillas if you have them. Place one smaller tortilla directly on top of the fillings in each assembled crunchwrap. This smaller tortilla acts as a seal, keeping all the tasty ingredients neatly enclosed.
Step 6: Wrap the Crunchwraps
Carefully fold the edges of the large tortillas up and around the smaller tortilla, folding in pleats as you go to create a neat, sealed package. Press gently but firmly to secure everything inside. This wrapping technique might take a little practice, but it’s so worth it for the final crispy result!
Step 7: Grill the Crunchwraps
Heat a skillet or griddle over medium heat and add about 1 tablespoon of oil. Place each crunchwrap seam side down onto the skillet and cook for about 5 minutes until golden and crispy. Flip carefully and cook the other side for another 5 minutes. The grilling step creates that irresistible crunchy exterior, perfectly sealing in all the warm, melty fillings.
How to Serve Breakfast Hash Brown Crunchwraps Recipe
Garnishes
Once your crunchwraps are cooked, try topping them with fresh diced tomatoes, sliced green onions, or a dollop of sour cream for a zesty freshness. A sprinkle of chopped cilantro can add a vibrant, herbal lift that takes these wraps from great to unforgettable.
Side Dishes
These crunchwraps are a full meal on their own, but pairing them with simple sides like a fresh fruit salad or a light mixed greens salad can balance the richness wonderfully. If you want to get a little fancy, serve with a side of spicy salsa or guacamole that can double as both a topping and a dip.
Creative Ways to Present
For a crowd, slice the crunchwraps into halves or thirds and serve on a large platter with colorful bowls of toppings and sauces nearby. This makes for a fun, interactive meal where everyone can customize their bites. Alternatively, wrap them individually in parchment paper for grab-and-go breakfasts that stay warm and delicious.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, wrap them tightly in foil or airtight containers and store in the fridge for up to 3 days. The crunchwraps will keep their flavor well, though they may lose a bit of their initial crispiness.
Freezing
To store longer, freeze the assembled crunchwraps before grilling. Wrap each crunchwrap tightly in plastic wrap and then foil before placing in a freezer bag. They freeze well for up to 2 months, making them a fantastic option for busy mornings.
Reheating
Reheat refrigerated or frozen crunchwraps in a skillet over medium heat with a touch of oil to restore that crispy exterior. For frozen, thaw them overnight in the fridge first. Avoid microwaving if possible, as the texture won’t be as satisfying.
FAQs
Can I use fresh hash browns instead of frozen patties?
Absolutely! Fresh hash browns work well but may require shaping into patties and careful cooking to achieve the same crispiness. Frozen patties save time and consistency, but fresh gives you more control over texture.
What type of sausage is best for this recipe?
Breakfast pork sausage is classic here, but you can swap in turkey sausage or a plant-based alternative if you prefer. Just be sure to season well and cook thoroughly.
Can I make this recipe vegetarian?
Yes! Replace the sausage with sautéed vegetables, beans, or plant-based sausage alternatives to keep the satisfying flavor without meat.
Are these crunchwraps freezer-friendly after cooking?
It’s best to freeze them before cooking. After grilling, the texture can suffer in the freezer and might get soggy when reheated.
How can I make these crunchwraps spicier?
Add diced jalapeños to the sausage mixture, use pepper jack cheese instead of cheddar, or serve with hot sauce or spicy salsa on the side for an extra kick.
Final Thoughts
This Breakfast Hash Brown Crunchwraps Recipe is truly a game-changer for morning meals. It’s fun to make, packed with hearty ingredients, and delivers that perfect contrast of crispy, gooey, and savory in every bite. Whether you’re feeding a family or just treating yourself, this dish will quickly become a breakfast favorite you look forward to making again and again. So grab your ingredients, roll up those sleeves, and get ready for a delicious breakfast adventure!
Print
Breakfast Hash Brown Crunchwraps Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This Breakfast Crunchwrap recipe combines crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and melted cheddar cheese wrapped inside warm flour tortillas for a delicious and satisfying morning meal. Perfectly pan-fried to golden crispiness, these handheld breakfast wraps are easy to assemble and sure to become a family favorite.
Ingredients
Hash Browns
- 4 frozen hash brown potato patties
Sausage and Seasonings
- 1 pound (454 g) breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon oil (for cooking)
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
Instructions
- Bake the Hash Browns: Preheat your oven and bake the frozen hash brown patties according to the package instructions until golden and crispy. While the hash browns are baking, prepare the sausage mixture.
- Cook the Sausage: Heat a large skillet over medium-high heat and add the breakfast sausage along with garlic powder and onion powder. Use a spatula to break the sausage into small pieces, cooking until browned and no pink remains. Remove the sausage from the skillet and drain all but about 1 tablespoon of fat from the pan. Reduce the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and gently stir with a spatula until the eggs are fully scrambled to your liking. Remove from heat.
- Assemble the Crunchwraps: Lay out 4 large tortillas on a flat surface. In the center of each, spread 1 tablespoon of nacho cheese. Place one baked hash brown patty on top, then evenly distribute about 1/4 of the cooked sausage and scrambled eggs on each. Top with about 1/2 cup shredded cheddar cheese. Leave room around the edges to fold.
- Prepare the Top Tortillas: Take the remaining 4 large tortillas and trim about 2 inches off the edges to create smaller circles or substitute with street taco size tortillas. Place one smaller tortilla on top of the fillings on each assembled tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the large tortilla up and over the smaller tortilla to encase the fillings, pressing gently to seal them into a wrapped package.
- Grill the Crunchwraps: Heat a large skillet or griddle over medium heat and add 1 tablespoon of oil. Place each crunchwrap seam side down onto the skillet and cook for about 5 minutes per side, or until each side is golden brown and crispy. Flip carefully and cook the other side until evenly browned. Serve hot for a satisfying breakfast treat.
Notes
- You can substitute the breakfast sausage with turkey sausage or a plant-based alternative for a lighter option.
- Feel free to add vegetables such as diced bell peppers or onions to the scrambled eggs for extra flavor and nutrition.
- If using low-fat cheese or tortillas, the crunchwrap will be lighter but still delicious.
- To keep crunchwraps warm while cooking in batches, place them on a baking sheet in a low oven (200°F/90°C).
- Use a non-stick skillet or griddle to prevent sticking and make flipping easier.
