This Breakfast Crunchwrap is the perfect way to kickstart your day! Packed with eggs, cheese, and crispy bacon, it’s wrapped up in a warm tortilla for easy eating.
Who says breakfast can’t be fun? I love making these on busy mornings—quick, tasty, and you can even customize them with your favorite fillings!
Key Ingredients & Substitutions
Flour Tortillas: I recommend using large flour tortillas, around 10-12 inches. If you’re looking for a whole grain option, whole wheat tortillas work great too. Corn tortillas are an alternative but can be a bit tougher to wrap.
Eggs: Fresh large eggs are essential for fluffiness. If you’re vegan, you can replace them with scrambled tofu or chickpea flour mixed with water. Both options provide a nice texture.
Breakfast Sausage: I love using breakfast sausage for its flavor. Ground turkey or chicken can be a lighter alternative. If you’re vegetarian, try using plant-based sausage or finely chopped veggies instead.
Cheese: I usually go with shredded cheddar or a Mexican blend. For a lactose-free version, use dairy-free cheese shreds. Nutritional yeast sprinkled on top can also add a cheesy flavor.
Hash Browns: Crispy hash browns give this crunchwrap its heartiness. For a healthier twist, try using sweet potatoes or zucchini. Just make sure to squeeze out excess moisture!
How Do You Achieve Perfectly Scrambled Eggs?
One vital step in this recipe is making those creamy scrambled eggs. Here’s how to get them just right:
- Whisk together eggs and milk in a bowl until it’s mixed well. Air makes them fluffy.
- Preheat your skillet on medium, then add a small bit of butter or oil, ensuring it’s evenly coated.
- Pour in the egg mixture and let it sit for a moment. Then, gently stir with a rubber spatula, moving from the edges toward the center.
- Remove the pan from heat just before they reach your desired doneness; residual heat will finish the cooking.
Keep them soft and a little moist for the perfect texture in your crunchwrap! Trust me, you’ll love the results!
How to Make a Delicious Breakfast Crunchwrap
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-12 inch)
- 6 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1/2 lb breakfast sausage, cooked and crumbled (can substitute with ground beef or chorizo)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro or spinach
- 1/2 cup hash browns or shredded potatoes, cooked and crispy
- 1/3 cup salsa verde or your favorite salsa
- 2 tablespoons butter or oil for cooking
- Sour cream (optional, for serving)
How Much Time Will You Need?
This Breakfast Crunchwrap takes about 20 minutes in total. You’ll spend around 10-15 minutes preparing the ingredients and cooking, and then just a few minutes to assemble and crisp up each wrap!
Step-by-Step Instructions:
1. Prepare the Eggs:
Start by cracking the eggs into a bowl. Whisk them together with the milk, adding a pinch of salt and pepper. Make sure everything is nicely mixed!
2. Scramble the Eggs:
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour in the egg mixture and gently scramble them until they are cooked through but still a bit moist. Once done, remove from heat and set aside.
3. Warm the Tortillas:
In the same skillet, warm each tortilla one at a time for about 15 seconds on each side to make them easier to fold. Just keep them warm until you’re ready to make your wraps!
4. Assemble the Crunchwrap:
Lay one tortilla flat on a clean surface. Spread a spoonful of salsa verde in the center of the tortilla. This adds flavor and moisture!
5. Add Layers:
On top of the salsa, add a layer of crispy hash browns, then spoon in the scrambled eggs, and sprinkle the cooked sausage next.
6. Add Fresh Ingredients:
Top it off with diced tomatoes and chopped fresh cilantro or spinach for a touch of freshness, and then add a generous amount of shredded cheese!
7. Fold the Wrap:
Carefully fold the edges of the tortilla up and over the filling to create a sealed wrap. Just take your time to make it neat so nothing spills out!
8. Cook the Crunchwrap:
Heat a clean skillet over medium heat and add a small pat of butter or a drizzle of oil. Place the crunchwrap seam-side down in the skillet. Cook until golden brown and crispy, about 3-4 minutes. Flip it carefully and cook the other side for another 3-4 minutes.
9. Serve:
Once both sides are golden and crisp, remove the crunchwrap from the skillet. Let it cool slightly before cutting it in half. Serve warm with sour cream or extra salsa on the side if desired!
This crispy, warm Breakfast Crunchwrap is a fantastic way to enjoy a delicious breakfast that you can take with you. Enjoy every bite!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a healthier option and work just as well. Just ensure they’re large enough to hold all the fillings without breaking.
Can I Prepare The Ingredients Ahead of Time?
Yes, you can! Cook the eggs and sausage ahead of time and store them in the fridge for up to 3 days. Warm them up before assembling the crunchwrap to make the process quicker in the morning!
How Should I Store Leftovers?
If you have any leftovers, wrap them tightly in foil or store them in an airtight container in the fridge for up to 2 days. To reheat, use a skillet over medium heat to restore crispness or pop them in the microwave for a quick warm-up.
Can I Customize the Fillings?
Definitely! Feel free to get creative with the fillings. You can add avocado, bell peppers, or swap the sausage for bacon or a vegetarian option. Just remember to balance the ingredients so the wrap holds together nicely!