Description
Learn how to make a delicious Breakfast Crunchwrap with this easy recipe. Filled with scrambled eggs, crispy hash browns, savory sausage, and gooey cheese, all wrapped up in a crispy tortilla, it’s the perfect breakfast on the go!
Ingredients
Scale
Tortilla
- 4 large flour tortillas (burrito-size)
Scrambled Eggs
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Fillings
- 4 cooked hash brown patties
- 1 cup cooked breakfast sausage or bacon (chopped)
- 1 cup shredded cheddar cheese
- 4 small tostada shells or tortilla chips (for crunch)
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup chopped green onions or fresh cilantro
- 1 tablespoon oil or nonstick spray (for cooking)
Instructions
- Prepare Eggs: Whisk eggs, milk, salt, and pepper. Scramble in butter until cooked. Set aside.
- Assemble Crunchwraps: Layer tortilla with hash brown, eggs, sausage, cheese, chips, sour cream, and salsa. Fold edges to form a hexagon.
- Cook Crunchwraps: Cook in skillet, seam-side down, until crispy. Repeat with remaining tortillas. Slice and serve topped with green onions or cilantro.
Notes
- You can make these vegetarian by omitting meat or using plant-based sausage.
- Enhance with sautéed peppers, onions, or avocado.
- Crunchwraps can be frozen and reheated for a quick breakfast.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 215mg
