Name: Breakfast Crunchwraps Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Mexican-inspired
Ingredients: 12 large eggs; 1 tablespoon milk; Salt, to taste; Black pepper, to taste; Breakfast potatoes (oven-roasted) or frozen hash browns or hash brown patties (quantity as needed for 6 crunchwraps, approx. 2 cups); 2 tablespoons shredded cheddar cheese per crunchwrap (approx. 12 tablespoons or 3/4 cup total); Green salsa (to taste, approx. 1/4 cup); 6 large soft flour tortillas (taco size, such as Mission’s ‘Super Soft’, or burrito size for larger wraps); Cooking spray or oil, for greasing baking sheets; Additional toppings like sour cream or hot sauce (optional, for serving)

Ingredients

12 large eggs

1 tablespoon milk

Flour tortillas (taco size or larger, soft and pliable)

Oven-roasted breakfast potatoes or frozen hash browns

2 tablespoons shredded cheddar cheese per wrap

Green or red salsa

Salt and black pepper, to taste

Optional: cooking spray or oil for greasing the baking sheet

Instructions

Step 1: Prepare the potatoes and eggs. Make your breakfast potatoes or crisp up frozen hash browns, then set aside. On a greased half-sheet pan, crack the eggs and gently whisk in milk, salt, and pepper. Bake at 350°F (175°C) for 10-12 minutes or until firm. Cut the baked eggs into 20 squares.

Step 2: Assemble the crunchwrap. In the center of each tortilla, layer 2 egg squares, a spoonful of salsa, breakfast potatoes, and 2 tablespoons of shredded cheddar cheese. Add the cheese last to help seal the tortilla when folding.

Step 3: Fold the crunchwrap by bringing the edges of the tortilla toward the center, overlapping to enclose the filling. For easier folding, warm the tortillas slightly by wrapping in a damp paper towel and microwaving for 10-15 seconds.

Step 4: Place the folded crunchwrap seam side down on a greased baking sheet. Place another baking sheet on top to keep them closed during baking.

Step 5: Bake at 350°F (175°C) for 8 minutes. Remove the top baking sheet and continue baking an additional 4-6 minutes until the wraps are golden and toasty.

Step 6: Serve warm with extra salsa, sriracha, or your favorite hot sauce. Enjoy!

Tips & Variations

Add cooked breakfast sausage, crispy bacon, or another protein for a heartier crunchwrap.

Use larger burrito-size tortillas if you want to make bigger wraps with more filling.

For fresh crunchwraps, add sour cream or dip in salsa when serving. If freezing, wait to add sour cream until after reheating.

Storage

Wrap each crunchwrap individually and store in an airtight container or zip-top bag in the refrigerator for 2-3 days. To freeze, let them cool completely, then wrap tightly in foil and place in a freezer-safe container or bag for up to 3 months. Reheat by removing foil and microwaving for 1-2 minutes, or keep wrapped in foil and air fry at 375°F (190°C) for 15 minutes.

FAQs

What do I do if the edges of the tortilla won’t close all the way?

If the tortilla cracks or won’t fold easily, try warming it slightly in the microwave wrapped in a damp paper towel for 10-15 seconds to make it more pliable. Using tortillas labeled as soft or super soft also helps.

Can I cook this crunchwrap in a skillet instead of the oven?

Yes, you can cook the folded crunchwrap in a lightly greased skillet over medium heat. Cook for 3-4 minutes per side until golden brown and the cheese melts. Be careful when flipping to avoid spilling the filling.