Print

Easy Breakfast Crunchwrap

Two halves of a golden-brown Breakfast Crunchwrap stacked, revealing scrambled eggs, sausage, and cheese filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a homemade breakfast wrap featuring scrambled eggs, sausage, potatoes, and cheese, folded and pan-fried for a crispy exterior.

Ingredients

Scale
  • 4 large flour tortillas
  • 4 small corn tortillas
  • 1 cup cooked breakfast sausage, crumbled
  • 1 cup cooked hash brown potatoes
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter or oil
  • Salt and pepper to taste

Instructions

  1. Cook the sausage and hash browns according to package directions or your preference. Set aside.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Melt a small amount of butter or oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until just set. Remove from heat.
  4. Lay one large flour tortilla flat. Place one small corn tortilla directly in the center.
  5. On the corn tortilla, layer the ingredients starting from the center: a spoonful of scrambled eggs, a layer of sausage, a layer of hash browns, and then sprinkle with cheese.
  6. Fold the edges of the large flour tortilla up and over the center filling, overlapping the edges to create a sealed, round package. Press gently to secure the folds.
  7. Repeat the assembly process for the remaining three wraps.
  8. Heat the remaining butter or oil in a large skillet over medium heat.
  9. Place the assembled crunchwraps seam-side down in the hot skillet. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
  10. Flip the wraps carefully and cook the other side for another 3 to 4 minutes until golden brown and the cheese inside is melted.
  11. Serve immediately.

Notes

  • For extra crispiness, use a tortilla press or the bottom of a heavy pot to flatten the wrap slightly while it cooks in the skillet.
  • You can prepare the filling components (eggs, sausage, potatoes) ahead of time and store them in the refrigerator for up to three days.
  • These wraps freeze well; wrap cooled, assembled wraps individually in plastic wrap and foil before placing them in a freezer bag. Reheat in a toaster oven or skillet.

Nutrition

Find it online: https://savoryskies.com/breakfast-crunchwrap-recipe-easy/