Breakfast Crunchwrap
Breakfast Crunchwrap is made with a flour tortilla, loaded with a layer of creamy melted cheese, fluffy eggs, hash browns and sausage.
Ingredients
- 4 frozen hash brown potato patties
- 1 pound breakfast sausage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 eggs
- 1 tablespoon milk
- salt and pepper (to taste)
- 8 large flour tortillas (or 4 large, 4 street taco size flour tortillas)
- 4 tablespoons nacho cheese
- 2 cups shredded cheddar cheese
- 1 tablespoon oil
Instructions
- Bake the hash brown patties according to the directions on the package. While the hashbrowns are baking, begin on the sausage.
- Fry the breakfast sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Break up the pieces as you cook it until there is no pink left.
- When the sausage is fully cooked remove it from the skillet and drain out all but about 1 Tablespoon of the fat. Turn the heat down to medium.
- Whisk the eggs in a bowl with the milk. Pour the eggs and milk mixture into the skillet and gently move them with a spatula until they are scrambled to your liking. Add salt and pepper to taste.
- Next we will assemble the crunchwraps. Place 4 large tortillas on a flat surface. Spread about 1 Tablespoon of nacho cheese in the center of each tortilla. Place 1 hash brown patty on top. Then place about ¼ of the sausage onto each of the hash brown patties. Place about ¼ of the scrambled eggs onto each tortilla. Then put about ½ cup of shredded cheddar on top of each. Leave some space empty all the way around the edges of the tortilla.
- Warm the large skillet again (or a griddle), adding about 1 Tablespoon of oil
- Cut about 2 inches all the way around the edges of the 4 remaining tortillas (creating smaller circles) or place on street tacos size tortillas. Set 1of the smaller tortillas on top of the fillings of each large tortilla. Wrap the edges up around the smaller tortilla.
- Place each of the wraps into the griddle or skillet upside down (with the turned up edges on the bottom, to keep them sealed). Fry on one side until browned, then flip and fry the other side until browned. They will need about 5 minutes per side.
Notes
Please read entire post for tips, advice and answers to frequently asked questions.
- If you have hard or somewhat brittle tortillas, make sure to fold them slowly or even pop in the microwave for 10 seconds before assembly to soften them up.
- Do NOT overfill each crunchwrap or you won’t have enough room to fold the edges closed.
- For nutritional purposes, 1 serving is equal to half of a crunchwrap.
- Storage - Leftovers may be kept wrapped in the fridge for 3-4 days, or in the freezer for up to a month.
Nutrition
Calories: 459kcalCarbohydrates: 17gProtein: 22gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 193mgSodium: 875mgPotassium: 252mgFiber: 1gSugar: 2gVitamin A: 546IUVitamin C: 0.4mgCalcium: 275mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.