Description

These Breakfast Crunchwraps are a delicious homemade twist on a fast-food favorite, perfect for a hearty morning meal. Made with warm, soft flour tortillas filled with baked sheet pan eggs, crispy breakfast potatoes or hash browns, green salsa, and melted cheddar cheese, they are folded tightly and baked until toasty golden brown. Easily customizable with additional meats or cheese, and great for make-ahead and freezing, these crunchwraps bring convenience and flavor to your breakfast table.

Ingredients

Scale

Eggs

12 large eggs
1 tablespoon milk
Salt, to taste
Black pepper, to taste

Fillings

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)

Tortillas

6 large soft flour tortillas (taco size, such as Mission’s ‘Super Soft’, or burrito size for larger wraps)

Optional

Cooking spray or oil, for greasing baking sheets
Additional toppings like sour cream or hot sauce (optional, for serving)

Instructions

Prepare the potatoes and eggs: Make your breakfast potatoes by roasting them in the oven until crispy or cook frozen hash browns or patties as per package instructions. Set aside. Preheat the oven to 350°F. On a greased half-sheet pan, crack the 12 large eggs and gently mix them with 1 tablespoon of milk using a fork. Season with salt and black pepper. Bake for 10-12 minutes until the eggs are set but still slightly soft. Test firmness by gently pressing with a fork. Once done, cut the baked eggs into 20 squares.
Assemble the fillings on the tortilla: Slightly warm each flour tortilla in the microwave wrapped in a damp paper towel for 10-15 seconds to increase pliability. In the center of each tortilla, layer 2 egg squares, a spoonful of green salsa, a portion of breakfast potatoes, and 2 tablespoons of shredded cheddar cheese. Add cheese last to help seal the tortilla.
Fold the crunchwraps: Fold edges of the tortilla towards the center tightly to create a sealed packet. Place each seam-side down on a greased baking sheet. To keep them closed, place another baking sheet on top of the wrapped tortillas, gently pressing them down.
Bake the crunchwraps: Bake in the preheated oven at 350°F for 8 minutes. Remove the top baking sheet and continue baking for an additional 4-6 minutes or until the crunchwraps turn toasty golden brown.
Serve and store: Serve fresh with extra green salsa, sriracha, or your favorite hot sauce. For meal prep or freezing, let the crunchwraps cool completely, wrap individually in aluminum foil, and freeze for up to 3 months. To reheat, microwave from foil for 1-2 minutes or air fry wrapped in foil at 375°F for 15 minutes.

Notes

Use soft, pliable tortillas (taco or burrito size) to avoid cracking when folding.
Sheet pan eggs can be replaced with scrambled eggs if preferred.
Adding cooked breakfast sausage, bacon, or other meats can increase protein and flavor.
For best folding results, warm tortillas before assembling.
Store leftover crunchwraps refrigerated for 2-3 days in an airtight container.
Crunchwraps freeze well and reheat nicely in the microwave or air fryer.
Dip freshly baked crunchwraps in sour cream or salsa for an extra burst of flavor.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican-inspired

Keywords: Breakfast Crunchwraps, Sheet Pan Eggs, Oven Roasted Potatoes, Homemade Crunchwrap, Vegetarian Breakfast, Easy Breakfast Wrap