Description
This Breakfast Crunchwrap recipe combines crispy baked hash browns, savory breakfast sausage, fluffy scrambled eggs, and melty cheddar cheese all wrapped snugly in a toasted flour tortilla. It’s a hearty and delicious breakfast that feels like a treat, perfect for weekend mornings or brunch gatherings. The crunchwraps are cooked on the stovetop until golden and crispy, making them easy to prepare with simple ingredients and kitchen staples.
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 frozen hash brown patties according to the instructions on the package until they are crispy and cooked through. While they bake, start preparing the sausage mixture.
- Cook the Sausage: In 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 crumbles and cook until no pink remains. Once fully cooked, remove the sausage from the skillet and drain out all but about 1 tablespoon of fat. 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 retained fat and gently scramble over medium heat 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. Place 1 hash brown patty on top, then evenly divide the cooked sausage and scrambled eggs among the tortillas. Top each with about ½ cup of shredded cheddar cheese. Leave an edge around the tortillas for folding.
- Prepare the Top Tortillas: Take the remaining 4 large tortillas and cut about 2 inches off the edges to create smaller circular tortillas, or substitute with street taco size tortillas. Place one smaller tortilla on top of the fillings of each assembled large tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the large tortillas up and around the smaller tortilla to encase the filling, pressing down to seal into a 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 onto the skillet. Cook for about 5 minutes per side, or until each side is golden brown and crispy. Flip carefully and cook the other side. Serve warm.
Notes
- You can use street taco size tortillas instead of cutting the large tortillas for ease of assembly.
- To make ahead, assemble the crunchwraps and refrigerate; grill just before serving.
- Adjust seasoning in the eggs and sausage to your taste preference.
- For a vegetarian version, substitute sausage with plant-based sausage alternatives and omit or replace cheese to fit diet needs.
