Description
Get the ultimate morning crunch! This cheat-sheet crunchwrap uses crispy frozen hash browns, cheesy eggs, and savory sausage. Fast assembly and frying required.
Ingredients
- Large Flour Tortillas: 4 (Burrito size, 10-12 inches)
- Eggs: 6 large
- Frozen Hash Brown Patties: 4
- Pre-cooked Breakfast Sausage Crumble (or beef bacon bits): 1/2 cup
- Shredded Cheddar Jack Cheese: 1 cup
- Butter or Cooking Oil: 1 tablespoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Prepare the breakfast components. Heat the butter/oil in a skillet, then scramble the 6 eggs until just set, seasoning generously with salt and pepper. Simultaneously, cook the hash brown patties in a separate pan or air fryer until golden brown and crispy (about 5-8 minutes per side).
- Step 2: Assemble the base layer. Lay one large flour tortilla flat. Starting about two inches from the edge, layer one-fourth of the scrambled eggs, followed by a sprinkle of the sausage crumble and one-fourth of the shredded cheese mixture.
- Step 3: Add the crunch. Place one crispy hash brown patty directly on top of the cheese layer in the center of the fillings.
- Step 4: Fold and seal the wrap. Starting from the edges of the tortilla, fold the perimeter inward over the hash brown and filling, creating six tight, overlapping pleats until the entire wrap is sealed and the hash brown is completely covered. If needed, you can use a small round tortilla piece to cover the small center hole before folding.
- Step 5: Grill the crunchwrap. Place a large non-stick skillet or griddle over medium heat. Place the assembled crunchwrap seam-side down first, cooking for 3-4 minutes until golden brown and sealed. Flip the wrap and cook for another 2-3 minutes until the other side is golden and the cheese inside is fully melted. Serve immediately.
Notes
- If you have a leftover cooked wrap, microwave it for 60 seconds to warm the insides, then finish it in a dry skillet or air fryer for 3 minutes per side to regain that glorious exterior crispness.
- The uncooked, fully assembled crunchwraps store beautifully; wrap each tightly in plastic wrap and refrigerate for up to 2 days, cooking them fresh straight from the fridge when desired.
- For guaranteed golden-brown sealing and maximum flavor, lightly brush the exterior of the folded wrap with melted butter or cooking spray just before placing it seam-side down on the hot griddle.
- Serve these irresistible wraps alongside a generous dollop of sour cream or mild pico de gallo, or dip them into warm nacho cheese for the ultimate decadent morning treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large breakfast wrap
- Calories: 700
- Sodium: 1200mg
- Fat: 39g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Protein: 3g