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Breakfast Crunchwraps with Eggs

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Delicious and convenient Breakfast Crunchwraps that combine scrambled eggs, crispy hash browns, and melty cheese, all wrapped in a flour 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 or diced potatoes (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. Heat a skillet over medium-high heat. Cook the hash browns until golden brown and crispy. Set aside.
  2. In a bowl, whisk together the eggs with optional milk and season with salt and pepper.
  3. Melt butter in a skillet. Pour in the egg mixture and cook gently, stirring occasionally until just set and fluffy. Remove from heat.
  4. Lay a tortilla on a flat surface. Start layering with scrambled eggs, crispy hash browns, any desired protein, and sprinkle with cheese.
  5. Drizzle your preferred sauce over the filling and fold the tortilla edges inwards to create a hexagon shape.
  6. Heat a skillet and add butter or oil. Place the crunchwrap seam-side down and cook for 2-3 minutes until golden brown.
  7. Carefully flip the crunchwrap and cook for another 2-3 minutes until crispy and heated through.
  8. Enjoy your freshly made crunchwrap sliced or whole, with extra sauce on the side.

Notes

Don’t rush the eggs for creamy results and choose quality tortillas. Experiment with fillings based on your preferences.

Nutrition

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