Breakfast Crunchwrap

Holding egg tortilla wrap with bite out of it.

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This Breakfast Crunchwrap is filled with scrambled eggs, sausage, hashbrowns, and cheese then wrapped in a toasty tortilla for a quick and easy breakfast.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 470kcal

Author: Linda Warren

Ingredients

3 Tablespoons olive or avocado oil, divided
1 cup frozen hash browns
4 breakfast sausages crumbled
6 eggs
½ teaspoon salt
¼ teaspoon black pepper
¾ cup shredded cheddar cheese or mozzarella
4 flour tortillas
Hot sauce or salsa optional

Instructions

Heat a large skillet with 1 tablespoon of olive or avocado oil. Add the frozen hash browns and cook until browned on both sides. Pour into a small bowl and set aside.
Using the same pan, add the uncooked sausage pieces and saute until cooked through. Remove from the pan and pour into a small bowl.
Whisk the eggs in a medium bowl, Season with salt and pepper.
Pour the eggs into the skillet over medium heat and cook quickly, stirring constantly. This creates fluffy and evenly cooked scrambled eggs.
Make an assembly line with the ingredients to create the wraps. Place a tortilla on a flat surface, add ¼ of the scrambled eggs, then ¼ of the sausage pieces, some cheese, and finish with ¼ of the hashbrowns.
Sprinkle with salsa or hot sauce, if preferred. Fold the tortilla from the bottom first and then make pleats in a circle covering the filling and creating a pentagon-shaped wrap.
Set aside and repeat with the remaining tortillas and filling.
Heat a skillet with 2 tablespoons of oil over medium heat. Place the tortilla, folded side down, in the skillet and cook until golden brown (usually a minute or two). Flip the wrap and brown the other side.
Repeat with the remaining wraps, adding more oil if necessary.
Serve warm.

Notes

STORING/REHEATING

Storing: Let the crunchwraps cool to room temperature then place in a resealable plastic bag and refrigerate for up to 4 days.

Reheating: Reheat them in an air fryer at 370°F for 2 to 3 minutes per side, microwave wrapped in a damp paper towel on MEDIUM (50% power) in 30-second increments, or on the stove in a skillet over medium-high heat for 3 minutes on each side.

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