Ingredients
1 large burrito-sized flour tortilla
2 large eggs, scrambled
1/4 cup cooked breakfast sausage or 2 slices of crispy bacon
1 crispy hash brown patty, cooked
1/4 cup shredded cheddar cheese
1 tbsp creamy jalapeño or chipotle sauce
Instructions
1. Cook your chosen protein, scramble the eggs, and cook the hash brown patty until golden and crispy.
2. Briefly warm the large tortilla in a dry pan or microwave to make it pliable.
3. Lay the tortilla flat and layer the scrambled eggs, protein, hash brown patty, sauce, and shredded cheese in the center.
4. Fold the tortilla edges toward the center, creating overlapping pleats to form a sealed hexagonal shape.
5. Toast the crunchwrap in a non-stick skillet over medium heat for 2-3 minutes per side, starting seam-side down, until golden brown and crispy.
Notes
Do not overstuff the tortilla, as this makes it difficult to fold. Ensure all fillings are well-drained to prevent a soggy wrap. Toasting the crunchwrap seam-side down first helps to seal it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 850
- Sugar: 5g
- Sodium: 1500mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 450mg