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
Scale
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.
