Description
This Breakfast Crunchwrap recipe combines crispy hash brown patties, savory breakfast sausage, fluffy scrambled eggs, and melted cheddar cheese all wrapped in a crispy, golden tortilla. Perfect for a hearty and satisfying breakfast, these crunchwraps are cooked on the stovetop for a deliciously crunchy exterior that keeps all the tasty fillings inside.
Ingredients
Hash Browns & Cheese
- 4 frozen hash brown potato patties
- 4 Tablespoons nacho cheese
- 2 cups shredded cheddar cheese
Meat & Seasonings
- 1 pound breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Eggs
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
Wrap & Cooking
- 8 large flour tortillas (or 4 large and 4 street taco size)
- 1 Tablespoon oil
Instructions
- Bake Hash Browns: Preheat your oven and bake the frozen hash brown patties following the package instructions until crispy and golden brown.
- Cook Sausage: In a large skillet over medium-high heat, cook the breakfast sausage. Add garlic powder and onion powder while stirring and breaking up the sausage until fully cooked and no pink remains.
- Drain Sausage Fat: Remove cooked sausage from skillet and drain off all but about 1 tablespoon of the rendered fat. Reduce heat to medium.
- Scramble Eggs: Whisk eggs with milk in a bowl. Pour into the skillet with reserved fat and gently scramble with a spatula until cooked to your liking. Season with salt and pepper.
- Assemble Crunchwraps: Lay out 4 large tortillas. Spread 1 tablespoon nacho cheese in the center of each. Top with one hash brown patty, then about ¼ of the cooked sausage, followed by ¼ of the scrambled eggs, and finally about ½ cup shredded cheddar cheese. Leave the edges clear for wrapping.
- Prepare Skillet: Heat the large skillet or griddle with 1 tablespoon of oil over medium heat.
- Top and Wrap: Cut 2-inch circles from the remaining 4 tortillas (or use street taco size tortillas). Place one smaller tortilla circle on top of each assembled large tortilla. Fold the edges of the large tortilla up and over the smaller one to seal the crunchwrap.
- Cook Crunchwraps: Place the wrapped crunchwraps seam side down in the skillet. Fry for about 5 minutes until browned and crispy, then flip carefully and cook the other side for another 5 minutes until golden and heated through.
Notes
- Use fresh tortillas instead of frozen for best results and easier folding.
- If street taco size tortillas aren’t available, carefully trim large tortillas yourself to create smaller circles for wrapping.
- Feel free to add salsa or hot sauce inside the crunchwrap for extra flavor.
- You can substitute breakfast sausage with bacon or ham if preferred.
- Use a non-stick skillet or griddle to prevent sticking while frying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
