Breakfast Crunch Wraps

These Breakfast Crunch Wraps stack scrambled eggs, crispy hash browns, browned breakfast sausage, and two cheeses inside a big flour tortilla, then get folded up the way a Crunchwrap Supreme is folded and pan-fried until the outside is golden and crackly. Four wraps take about 26 minutes, and a quick lime and salsa verde dipping sauce goes on the side.

Prep Time20

Cook Time6

Total Time26

Course: Breakfast

Cuisine: American

Keyword: breakfast crunch wraps, breakfast crunchwrap, breakfast crunchwrap supreme

Servings: wraps

Calories: 1020kcal

Ingredients

Dipping sauce

¼ cup sour cream
¼ cup salsa verde
2 Tablespoons mayonnaise
1 lime juiced
½ teaspoon kosher salt
⅛ teaspoon coarse ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon ground cumin
⅛ teaspoon smoked paprika

Wraps

1–2 Tablespoons oil for frying
4 burrito-size flour tortillas about 10 inches
½ pound breakfast sausage cooked, crumbled, and blotted of grease
6 eggs scrambled, see notes
1 pound frozen shredded hash browns cooked until crispy, see notes
½ cup cheddar cheese freshly shredded
½ cup Monterey jack cheese freshly shredded
4 fajita or street-taco size flour tortillas see notes
fresh cilantro chopped, for garnish, optional

Instructions

Dipping sauce

Whisk the sauce: In a small bowl, whisk the sour cream, salsa verde, mayonnaise, lime juice, salt, pepper, garlic powder, cumin, and smoked paprika until smooth. Cover and refrigerate until serving.

Wraps

Prep the fillings: Have the sausage cooked and crumbled, the eggs scrambled, the hash browns fried crispy, and both cheeses shredded before you start folding.
Heat the pan: Set a large skillet over medium heat and add 1 to 2 teaspoons of oil.
Layer the filling: Lay a burrito-size tortilla on a clean plate. In the center, layer ¼ of the sausage, ¼ of the scrambled eggs, ¼ of the hash browns, and ¼ of both cheeses, leaving a wide bare border.
Cap and fold: Set a small tortilla on top of the filling. Fold the edge of the large tortilla up and over the small one in overlapping pleats, working all the way around until the filling is sealed in.
Sear seam side down: Place the wrap in the hot pan seam side down. Cook 2 to 3 minutes until golden and set, then flip and cook the other side 2 to 3 minutes more. Repeat with the remaining wraps, adding more oil for each.
Rest and serve: Let each wrap cool for a few minutes, slice in half, sprinkle with cilantro, and serve with the dipping sauce.

Notes

Sausage: Blot away the grease after cooking so the tortilla stays crisp. Crumbled bacon or chopped ham work in its place.

Eggs: Add about 3 Tablespoons of milk to the eggs before scrambling and season with salt and pepper.

Hash browns: Frozen shredded hash browns are easiest. Season with salt and pepper as they fry.

One tortilla size: If you don’t want to buy two sizes, cut a burrito-size tortilla into 4 pieces and use one large triangle as the cap.

Refrigerator Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a dry skillet over medium, an air fryer at 350°F for about 5 minutes, or a 350°F oven for 10 to 12 minutes so the outside crisps again. The microwave works but the tortilla goes soft.

Freezer Storage: Cook, cool, wrap each wrap in foil, and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 15 to 20 minutes or an air fryer at 350°F for 6 to 8 minutes.

Make Ahead: Fold the wraps, wrap each tightly in plastic, and refrigerate up to 24 hours before frying.

Nutrition is an estimate for one wrap with ¼ of the sauce.

Nutrition