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Breakfast Crunchwraps with Eggs

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A delightful combination of scrambled eggs, crispy hash browns, and melted cheddar cheese wrapped in a toasted tortilla, perfect for a quick breakfast.

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 or diced potatoes (cooked 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 the hash browns in a skillet according to package instructions until golden and crispy, then set aside.
  2. Whisk the eggs with milk (if desired), salt, and pepper until well combined.
  3. Sauté the eggs by melting butter in a skillet over medium heat, gently cooking until just set and fluffy, then remove from heat.
  4. Assemble the crunchwraps by laying a tortilla flat and layering with scrambled eggs, crispy hash browns, optional protein, and shredded cheddar cheese in the center.
  5. Add salsa or any desired sauces atop the layers for an extra kick.
  6. Fold the tortilla edges inward to form a sealed hexagon shape, ensuring the wrap is tightly closed.
  7. Toast the crunchwrap in a skillet over medium heat with butter or oil, cooking seam-side down for 2-3 minutes until golden and sealed.
  8. Flip and cook the crunchwrap for another 2-3 minutes until crisp and heated through.
  9. Serve hot, either whole or sliced, with extra sauce on the side if desired.

Notes

These Crunchwraps can easily be customized with various fillings and sauces. Great for meal prep or quick breakfasts!

Nutrition

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

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