Description
This breakfast crunchwrap supreme combines fluffy scrambled eggs, savory sausage, melty cheese, and crispy hash browns into one portable, crispy, delicious package, perfect for a special occasion breakfast or brunch.
Ingredients
4 large Flour Tortillas
4 small Flour Tortillas
8 large Eggs
1 lb ground Breakfast Sausage
1 cup Shredded Cheddar Cheese
4 frozen Hash Brown Patties
1/4 cup Sour Cream
1/4 cup Salsa
2 tbsp Butter or Oil
To taste Salt
To taste Pepper
Instructions
- Cook the hash brown patties according to package directions. Ensure they are golden brown and crispy
- Brown the ground breakfast sausage in a large skillet over medium heat. Drain any excess grease, then set aside
- Whisk eggs with a splash of milk, salt, and pepper. Scramble the eggs in the same skillet until fluffy and cooked through
- Warm the large flour tortillas in a microwave for 15-20 seconds; this makes them more pliable
- Assemble each breakfast crunchwrap supreme: Lay a large tortilla flat. Spread a thin layer of sour cream or salsa in the center
- Layer the ingredients: Add a portion of scrambled eggs, then the cooked sausage, and a generous sprinkle of shredded cheese
- Place a crispy hash brown patty directly on top of the cheese layer
- Now, place a small flour tortilla on top of the hash brown. This helps contain everything
- Carefully fold the edges of the large tortilla towards the center, overlapping them tightly over the small tortilla
- Heat a large non-stick skillet or griddle over medium heat with butter or oil
- Place the breakfast crunchwrap supreme, seam-side down, in the hot skillet. Cook for 3-4 minutes until golden brown and crispy
- Flip the breakfast crunchwrap supreme and cook for another 3-4 minutes until the other side is also golden and the cheese melts
- Remove from the skillet and let it cool for a minute
- Slice in half and serve immediately. Enjoy your homemade breakfast crunchwrap supreme!
Notes
Do not overstuff tortillas; warm large tortillas before folding for pliability. Fold tightly and cook seam-side down first to prevent falling apart.
Ensure skillet is hot enough for a golden crust, but not burning. Press gently with a spatula while cooking for even browning and melted cheese.
Store leftovers refrigerated for up to 3 days. Reheat in oven (350°F/175°C for 10-15 mins) or air fryer (350°F for 5-7 mins). Avoid microwave to prevent sogginess.
Can be frozen for up to 1 month. Wrap cooled crunchwraps individually in plastic wrap, then foil. Reheat from frozen in a 375°F (190°C) oven for 20-25 minutes.
Customize by substituting sausage with bacon, ham, or plant-based options. Make it vegetarian by omitting meat and adding sautéed veggies like bell peppers, onions, spinach, or mushrooms. Experiment with different cheeses (Monterey Jack, Mexican blend) or add hot sauce/red pepper flakes for spice. Replace hash browns with tater tots or refried beans.
Serve with a fresh fruit salad, extra salsa, guacamole, orange juice, or coffee.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 breakfast crunchwrap supreme
- Calories: 580 kcal
- Sugar: 2g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 380mg
Keywords: breakfast, crunchwrap, supreme, easy, family, brunch, crispy, savory