Description
This hearty Breakfast Crunchwrap is a delicious breakfast-inspired wrap loaded with crispy hash brown potato patties, savory breakfast sausage, fluffy scrambled eggs, nacho cheese, and shredded cheddar, all nested in a crispy tortilla. Perfectly golden and crispy outside with a melty, satisfying filling, this homemade version of the famous fast-food favorite is ideal for weekend brunch or a special breakfast treat.
Ingredients
Units
Scale
Main Components
- 4 frozen hash brown potato patties
- 1 pound (454 g) breakfast sausage
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
- 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
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Bake the Hash Browns: Bake the hash brown patties according to the instructions on the package. While they are baking, proceed with preparing the sausage mixture.
- Cook the Sausage: In a large skillet over medium-high heat, fry the breakfast sausage, adding in the garlic powder and onion powder. Use a spatula to break up the sausage into small pieces and cook until no pink remains. Once cooked, remove the sausage from the skillet and drain out all but about 1 tablespoon of fat. Reduce the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs and milk, seasoning with salt and pepper to taste. Pour the mixture into the skillet and gently move the eggs around with a spatula until scrambled to your liking. Remove from heat.
- Assemble the Crunchwraps: Lay out 4 large tortillas on a flat surface. In the center of each, spread 1 tablespoon of nacho cheese. Place 1 hash brown patty on top, then add about 1/4 of the cooked sausage and 1/4 of the scrambled eggs to each. Top with about 1/2 cup of shredded cheddar. Leave a border around the edges for folding.
- Prepare the Top Tortillas: Take the remaining 4 large tortillas and cut about 2 inches off the edges to create smaller circles, or use street taco size tortillas. Place one smaller tortilla on top of the fillings of each assembled tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the large tortilla up and around the smaller tortilla, pressing down to seal and create a wrapped package.
- Grill the Crunchwraps: Heat a large skillet or griddle over medium heat and add about 1 tablespoon of oil. Place each crunchwrap seam side down onto the skillet. Fry for about 5 minutes per side or until each side is golden brown and crispy. Carefully flip and cook the other side. Serve hot.
Notes
- If your tortillas are hard or brittle, microwave them for 10 seconds before assembling to make folding easier and prevent cracking.
- Do not overfill the crunchwraps or it will be difficult to fold and seal the edges.
- You can swap in turkey sausage or add sautéed vegetables for more flavor and variation.
- Serve with salsa, sour cream, or hot sauce for added taste.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 730
- Sugar: 3g
- Sodium: 1280mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 235mg
