Description
A delicious and hearty Breakfast Crunchwrap recipe featuring crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and melted cheddar cheese all wrapped in a warm, grilled tortilla. Perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Hash Browns
- 4 frozen hash brown potato patties
Sausage Mixture
- 1 pound (454 g) breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Egg Mixture
- 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
- 1 Tablespoon oil (for frying)
Instructions
- Bake the Hash Browns: Bake the hash brown patties according to the instructions on the package until they are crispy and cooked through. While baking, start preparing the sausage mixture.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage along with garlic powder and onion powder. Use a spatula to break the sausage into small pieces and cook until no pink remains. Remove the cooked sausage and drain all but about 1 tablespoon of fat from the skillet. Reduce heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the remaining fat. Gently scramble the eggs by moving them around with a spatula until cooked to your liking. Remove from heat.
- Assemble the Crunchwraps: Lay out 4 large tortillas on a flat surface. Spread 1 tablespoon of nacho cheese in the center of each tortilla. Place 1 baked hash brown patty on top, then evenly distribute ¼ of the cooked sausage and ¼ of the scrambled eggs on each. Top with about ½ cup shredded cheddar cheese. Leave the edges clear for folding.
- Prepare the Top Tortillas: Using the remaining 4 large tortillas, cut about 2 inches off the edges to form smaller circles or substitute with street taco size tortillas. Place one smaller tortilla over the fillings of each large tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of each large tortilla up and around the smaller tortilla, pressing down gently to seal and form a snug 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 and cook for about 5 minutes or until golden brown and crispy. Flip carefully and cook the other side for another 5 minutes until equally crispy. Serve hot and enjoy.
Notes
- Use street taco size tortillas if you don’t want to cut the large tortillas down yourself.
- You can substitute breakfast sausage with sausage crumbles or another breakfast meat of your choice.
- For a vegetarian option, replace sausage with cooked vegetables or plant-based protein.
- Adjust seasoning of eggs and sausage according to your taste preferences.
- Cook the hash browns until very crispy for the best texture contrast in the crunchwrap.
- Leftovers can be stored refrigerated and reheated in a skillet or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
