Description
This Breakfast Crunchwrap recipe combines crispy baked hash browns, savory breakfast sausage, fluffy scrambled eggs, and melty cheese all wrapped in a golden, pan-fried tortilla. Perfect for a hearty and satisfying breakfast that resembles your favorite fast-food style crunchwrap but made fresh at home.
Ingredients
Scale
Hash Browns
- 4 frozen hash brown potato patties
Sausage and Egg Mixture
- 1 pound (454 g) breakfast sausage
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Assembly and Cooking
- 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
Instructions
- Bake the Hash Browns: Preheat your oven and bake the frozen hash brown patties according to the package instructions until crispy and golden. This usually takes about 20 minutes. Set aside once done.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage, garlic powder, and onion powder. Use a spatula to break the sausage into small pieces and cook until no pink remains, ensuring it’s fully cooked. Remove sausage from skillet and drain excess fat, leaving about 1 tablespoon of fat in the pan.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Reduce the skillet heat to medium. Pour egg mixture into the skillet and gently stir with a spatula until scrambled 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. Top with one baked hash brown patty each, then evenly divide the cooked sausage and scrambled eggs on top. Sprinkle about ½ cup shredded cheddar cheese over each. Leave a border around the edges for folding.
- Prepare the Top Tortillas: Cut the remaining 4 large tortillas down by about 2 inches around the edges, or alternatively use 4 street taco size tortillas. Place one smaller tortilla over the fillings on each large tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the large tortilla over the smaller tortilla and fillings, pressing down to seal and create a neat 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. Carefully flip and cook the other side for another 5 minutes. Serve hot.
Notes
- Use fresh eggs for the best scramble texture.
- Adjust the seasoning of sausage and eggs to your preference.
- You can swap the flour tortillas for gluten-free tortillas if desired.
- Ensure the oil in the skillet is not too hot to avoid burning the tortillas.
- The nacho cheese adds creaminess; substitute with your favorite cheese sauce if preferred.
- Leftover crunchwraps can be reheated in a skillet for crispiness.
