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Breakfast Crunchwrap
5 from 10 votes

Breakfast Crunchwrap

Breakfast Crunchwrap is made with a flour tortilla, loaded with a layer of creamy melted cheese, fluffy eggs, hash browns and sausage.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Course: Breakfast
Cuisine: American, Mexican

Ingredients

  • 4 hash brown potato patties frozen
  • 1 pound breakfast sausage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 egg
  • 1 tablespoon milk
  • salt to taste
  • black pepper to taste
  • 8 flour tortilla or 4 large, 4 street taco size flour tortillas, large
  • 4 tablespoons nacho cheese
  • 2 cups cheddar cheese shredded
  • 1 tablespoon neutral cooking oil generic cooking oil

Instructions

    Cup of Yum
  1. Bake the hash brown patties according to the directions on the package. While the hashbrowns are baking, begin on the sausage.
  2. Fry the breakfast sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Break up the pieces as you cook it until there is no pink left.
  3. When the sausage is fully cooked remove it from the skillet and drain out all but about 1 Tablespoon of the fat. Turn the heat down to medium.
  4. Whisk the eggs in a bowl with the milk. Pour the eggs and milk mixture into the skillet and gently move them with a spatula until they are scrambled to your liking. Add salt and pepper to taste.
  5. Next we will assemble the crunchwraps. Place 4 large tortillas on a flat surface. Spread about 1 Tablespoon of nacho cheese in the center of each tortilla. Place 1 hash brown patty on top. Then place about ¼ of the sausage onto each of the hash brown patties. Place about ¼ of the scrambled eggs onto each tortilla. Then put about ½ cup of shredded cheddar on top of each. Leave some space empty all the way around the edges of the tortilla.
  6. Warm the large skillet again (or a griddle), adding about 1 Tablespoon of oil
  7. Cut about 2 inches all the way around the edges of the 4 remaining tortillas (creating smaller circles) or place on street tacos size tortillas. Set 1of the smaller tortillas on top of the fillings of each large tortilla. Wrap the edges up around the smaller tortilla.
  8. Place each of the wraps into the griddle or skillet upside down (with the turned up edges on the bottom, to keep them sealed). Fry on one side until browned, then flip and fry the other side until browned. They will need about 5 minutes per side.

Notes

  • Please read entire post for tips, advice and answers to frequently asked questions.
  • If you have hard or somewhat brittle tortillas, make sure to fold them slowly or even pop in the microwave for 10 seconds before assembly to soften them up.
  • Do NOT overfill each crunchwrap or you won’t have enough room to fold the edges closed.
  • Leftovers may be kept wrapped in the fridge for 3-4 days, or in the freezer for up to a month.   
  • If you have hard or somewhat brittle tortillas, make sure to fold them slowly or even pop in the microwave for 10 seconds before assembly to soften them up.
  • Do NOT overfill each crunchwrap or you won’t have enough room to fold the edges closed.
  • For nutritional purposes, 1 serving is equal to half of a crunchwrap.
  • Storage - Leftovers may be kept wrapped in the fridge for 3-4 days, or in the freezer for up to a month.   

Nutrition Information

Calories 459kcal (23%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 33g (51%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Trans Fat 0.1g (5%) Cholesterol 193mg (64%) Sodium 875mg (36%) Potassium 252mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 546IU (11%) Vitamin C 0.4mg (0%) Calcium 275mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories

% Daily Value*

Calories 459kcal 23%
Carbohydrates 17g 6%
Protein 22g 44%
Fat 33g 51%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 193mg 64%
Sodium 875mg 36%
Potassium 252mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 546IU 11%
Vitamin C 0.4mg 0%
Calcium 275mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.