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Breakfast Crunchwraps with Eggs

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A delightful way to kickstart your day with crispy hash browns, fluffy scrambled eggs, and cheese wrapped in a warm tortilla.

Ingredients

Scale
  • 6 large eggs
  • 2 tablespoons milk (optional)
  • Salt and black pepper (to taste)
  • 1 tablespoon butter or oil (for cooking eggs)
  • 1 cup shredded cheddar cheese
  • 2 cups frozen hash browns (cooked until crispy)
  • Optional: cooked bacon, sausage, or ham (crumbled or sliced)
  • 4 large flour tortillas (burrito size)
  • Optional sauces: salsa, hot sauce, sour cream, or breakfast sauce
  • Butter or oil (for toasting)

Instructions

  1. Cook Hash Browns: Heat a skillet over medium-high heat. Cook the hash browns according to package instructions until golden brown and crispy. Set aside.
  2. Prepare Eggs: In a mixing bowl, whisk the eggs with optional milk, and season with salt and pepper.
  3. Cook Eggs: Melt butter in a skillet over medium heat. Pour in the egg mixture and cook gently, stirring occasionally until fluffy. Remove from heat.
  4. Assemble Tortillas: Lay a tortilla flat, layer with scrambled eggs, crispy hash browns, any protein, and shredded cheddar.
  5. Add Sauce: Drizzle your choice of sauce over the filling and fold the tortilla inward to form a sealed hexagon.
  6. Grill Crunchwrap: Heat a skillet over medium heat, add butter or oil, place the crunchwrap seam-side down, and cook for 2-3 minutes until golden.
  7. Flip and Finish: Flip the crunchwrap and cook for another 2-3 minutes until crispy and heated through.
  8. Serve: Enjoy hot and fresh, either whole or sliced, with extra sauce on the side.

Notes

Use a non-stick skillet for cooking eggs. Allow the cooked hash browns to cool before assembling to avoid sogginess.

Nutrition

Find it online: https://www.topchoicerecipes.com/breakfast-crunchwraps-with-eggs/