Description
A crispy homemade Breakfast Crunchwrap filled with soft scrambled eggs, smoky bacon, sharp cheddar cheese, a golden hash brown patty, and an easy creamy jalapeño sauce.
Ingredients
4 extra-large burrito-size flour tortillas, preferably 12-inch
4 frozen hash brown patties
8 slices bacon
6 large eggs
2 tablespoons milk, optional
1/4 teaspoon fine salt
1/8 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 teaspoon butter
Cooking spray or a small amount of neutral oil
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeños
1 teaspoon pickled jalapeño brine
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 small pinch ground cumin
Instructions
1. Cook the frozen hash brown patties according to the package directions until both sides are deeply golden and crisp.
2. Cook the bacon in a skillet until crisp. Transfer it to a paper-towel-lined plate, drain the excess grease, and break each slice into smaller pieces.
3. Combine the mayonnaise, sour cream, chopped pickled jalapeños, jalapeño brine, paprika, garlic powder, and cumin in a small bowl.
4. Whisk the eggs with the milk, salt, and black pepper until fully blended.
5. Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and cook gently, stirring with a spatula, until softly set and slightly glossy.
6. Warm the tortillas briefly in a dry skillet or under a damp paper towel in the microwave until flexible.
7. Place one tortilla on a flat surface. Add about 1 tablespoon of creamy jalapeño sauce to the center, followed by 2 tablespoons cheddar, one-quarter of the eggs, 2 slices bacon, 1 hash brown patty, and another 2 tablespoons cheddar.
8. Fold the tortilla edges toward the center in five or six overlapping sections until the filling is enclosed.
9. Lightly grease a skillet and heat it over medium-low to medium heat. Place the wrap seam-side down and cook for about 2 minutes, pressing gently with a spatula.
10. Flip carefully and cook for another 1 to 2 minutes, until the second side is golden and the cheese has melted.
11. Repeat with the remaining tortillas and filling.
12. Let each Breakfast Crunchwrap rest for 2 minutes before cutting and serving.
Notes
Use extra-large 12-inch burrito tortillas so the filling can be enclosed without tearing.
Warm the tortillas before folding to make them flexible.
Do not overfill the wraps or spread the ingredients too close to the edges.
Cook the hash brown patties until crisp before assembly.
Remove the scrambled eggs from the heat while they are still soft because they will continue cooking inside the wrap.
Keep watery salsa and fresh tomatoes on the side to prevent sogginess.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
For freezing, omit the sauce, wrap each cooled Crunchwrap tightly, and freeze for up to 2 months.
Reheat refrigerated wraps in a skillet over medium-low heat for 3 to 4 minutes per side or in an air fryer at 350°F for 5 to 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 Breakfast Crunchwrap
- Calories: 690 kcal
- Sugar: 4g
- Sodium: 1320mg
- Fat: 44g
- Saturated Fat: 16g
- Unsaturated Fat: 25g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 330mg