Description
Start your day with a delicious and satisfying Breakfast Crunchwrap filled with scrambled eggs, crispy hash browns, savory sausage or bacon, and all your favorite toppings wrapped in a warm tortilla. A homemade take on the fast-food classic that’s perfect for a hearty breakfast or brunch.
Ingredients
Scale
For the Crunchwrap:
- 6 large flour tortillas (burrito size)
- 6 small tostada shells or tortilla chips
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 cup cooked breakfast sausage or crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 1 cup shredded hash browns (cooked until crispy)
- cooking spray or oil for the pan
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper.
- Cook Eggs: Melt butter in a nonstick skillet over medium heat. Add the egg mixture and scramble gently until just set.
- Assemble Crunchwraps: Warm tortillas and layer with scrambled eggs, cooked sausage or bacon, cheese, tomatoes, green onions, tostada shell or tortilla chips, sour cream, and hash browns. Fold edges toward the center to seal.
- Cook Crunchwraps: Heat a skillet, grease with cooking spray, and cook each crunchwrap seam-side down for 2–3 minutes per side until golden and sealed.
- Serve: Enjoy hot with optional toppings.
Notes
- Customize with avocado, jalapeños, or hot sauce.
- For a vegetarian version, skip the meat and add sautéed bell peppers or spinach.
- Can be prepped ahead and reheated in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 470
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 235mg
