Description
This Breakfast Crunchwrap recipe combines crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and melted cheddar cheese all wrapped in a golden, toasted flour tortilla. Perfect for a hearty and satisfying morning meal, these crunchwraps are easy to assemble, customizable, and grilled to crispy perfection on the stovetop.
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
Eggs
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
Crunchwrap 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 package instructions until they are crispy and golden. Set aside to cool slightly before assembly.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage along with garlic powder and onion powder. Use a spatula to break up the sausage into small pieces and cook thoroughly until no pink remains. Remove the cooked sausage from the skillet and drain all but about 1 tablespoon of fat. Lower the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture into the skillet with the reserved fat and gently stir with a spatula, cooking until the eggs are softly scrambled to your desired doneness. Remove from heat.
- Assemble the Crunchwraps: Lay 4 large flour tortillas flat on a surface. Spread 1 tablespoon of nacho cheese in the center of each. Place one cooked hash brown patty on top of the cheese, followed by about a quarter of the cooked sausage and scrambled eggs. Sprinkle roughly ½ cup of shredded cheddar cheese over the top, leaving a clear border around the edges to facilitate folding.
- Prepare the Top Tortillas: Cut the remaining 4 large tortillas by removing about 2 inches from the edges to create smaller circular tortillas, or use ready-made street taco size tortillas. Place one smaller tortilla on top of each flour tortilla loaded with fillings.
- Wrap the Crunchwraps: Carefully fold the edges of the large tortilla up and around the smaller tortilla on top, pressing firmly to seal and create a neat wrapped package that holds all the fillings inside.
- Grill the Crunchwraps: Heat a large skillet or griddle over medium heat and add 1 tablespoon of oil. Place each assembled crunchwrap seam side down onto the hot skillet. Cook for about 5 minutes per side, or until the tortilla is golden brown and crisp. Carefully flip to ensure even cooking on both sides. Remove from heat and serve immediately while warm.
Notes
- Use slightly cooled hash browns for easier assembly and less breakage.
- Your choice of sausage can be spicy or mild based on preference.
- For a lighter option, use reduced-fat cheese and lean sausage.
- If you don’t have nacho cheese, a creamy cheese sauce or additional shredded cheese can work as a substitute.
- To reheat leftovers, wrap in foil and warm in an oven or toaster oven to retain crispiness.
- Street taco size tortillas can be used to save cutting time for the top layer.
