If you love starting your day with a hearty, satisfying meal that combines crispy textures, savory sausage, fluffy eggs, and melty cheese all wrapped up in a warm tortilla, then you are going to adore this Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe. It takes all the best flavors of a classic breakfast and wraps them into one portable, crunchy bundle that’s perfect for mornings when you want something exciting and filling. These crunchwraps are easy to assemble, full of flavor, and guaranteed to become a breakfast favorite in your home.
Ingredients You’ll Need
To make the magic happen, you only need a handful of simple ingredients, each playing a vital role in creating the perfect balance of flavor, texture, and color in these breakfast crunchwraps. Every item is selected to complement the others and make your cooking straightforward and enjoyable.
- Frozen hash brown potato patties: Provide crispy, golden base layers that add wonderful crunch and heartiness.
- Breakfast sausage: Adds savory, spiced flavor and a satisfying protein boost.
- Eggs: Scrambled softly to bring that classic creamy breakfast feel.
- Milk: Helps scramble the eggs light and fluffy.
- Salt and pepper: Essential for seasoning the eggs perfectly.
- Large flour tortillas: The sturdy but soft wraps that hold everything beautifully.
- Nacho cheese: Adds a smooth, melty layer that binds the ingredients.
- Shredded cheddar cheese: Gives a sharp, rich cheese kick and that irresistible gooey texture.
- Oil: For frying the crunchwraps to golden perfection.
- Garlic powder: Enhances the sausage with a subtle aromatic depth.
- Onion powder: Boosts flavor with its sweet, savory notes.
How to Make Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe
Step 1: Bake the Hash Browns
Start by baking the frozen hash brown patties according to the package instructions until they are crispy and golden. This step ensures that your crunchwraps have a crunchy texture that stands up nicely to the soft eggs and melted cheese filling.
Step 2: Cook the Sausage
While the hash browns bak,e heat a large skillet over medium-high heat and add the breakfast sausage along with the garlic and onion powders. Break the sausage into small pieces with a spatula as it cooks. Keep cooking until the sausage is no longer pink and has a beautiful browned appearance. Then remove the sausage and drain all but about one tablespoon of the fat to keep things flavorful but not greasy.
Step 3: Scramble the Eggs
Whisk together the eggs and milk in a bowl, seasoning with a pinch of salt and pepper. Pour this mixture into the same skillet over medium heat, gently moving the eggs around until they reach your preferred level of fluffiness. Soft scrambled eggs work best here because they fold easily into the crunchwrap and melt nicely with the cheese.
Step 4: Assemble the Crunchwraps
Lay out four large tortillas on your workspace. Spread one tablespoon of nacho cheese in the center of each tortilla — this helps glue the ingredients together. Top each with one baked hash brown patty, then divide the sausage and scrambled eggs evenly as the next layers. Add about half a cup of shredded cheddar cheese on top, and leave enough space at the edges to fold the tortillas later.
Step 5: Prepare the Top Tortillas
Take the remaining four large tortillas and cut about two inches off the edges to form smaller circles, or swap in street taco-sized tortillas. Place one smaller tortilla over the filling layer on each prepared tortilla. This step creates that iconic layered crunchwrap structure which makes folding easy and sturdy.
Step 6: Wrap the Crunchwraps
Now for the fun part: carefully fold the edges of the larger tortilla up and over the smaller tortilla and fillings, pleating the edges to enclose everything in a sealed package. This wrapping step keeps your fillings from spilling out and creates those irresistible crunchy edges once cooked.
Step 7: Grill the Crunchwraps
Heat about a tablespoon of oil in a skillet or griddle over medium heat. Place each crunchwrap seam side down in the pan, cooking for approximately five minutes per side until they are beautifully golden brown and crispy. Flip them carefully to avoid tearing the tortillas. Serve immediately while warm and melty.
How to Serve Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe
Garnishes
To elevate your crunchwraps and personalize them, consider topping with fresh chopped cilantro, a dollop of sour cream, or a sprinkle of green onions. A drizzle of salsa or hot sauce can add a lovely kick and contrast that brightens the rich, cheesy flavors inside.
Side Dishes
If you want to turn this into a full breakfast spread, pair these crunchwraps with fresh fruit, a small side salad, or some creamy avocado slices. Crispy bacon or a refreshing glass of orange juice also complement the hearty flavors perfectly.
Creative Ways to Present
For an extra special touch, cut the crunchwraps in half on the diagonal to show off those beautiful layers inside before serving. Or, wrap them individually in foil to make them easy to eat on the go — perfect for busy mornings or brunch parties where everyone can grab their own handheld breakfast delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe in an airtight container in the refrigerator for up to three days. They maintain their flavor and texture well, making them perfect for quick breakfasts later in the week.
Freezing
If you’d like to prepare these in advance, wrap each crunchwrap tightly in plastic wrap or foil and freeze. When stored properly, they stay fresh for up to two months and make a fantastic time-saving breakfast option.
Reheating
To reheat, unwrap the crunchwrap and warm it in a skillet over medium heat for a few minutes on each side to bring back the crispiness. Alternatively, microwave for about one to two minutes, though you might lose some crunch that way. Using an oven or toaster oven is another great method for reheating and preserving that golden texture.
FAQs
Can I make these crunchwraps vegetarian?
Absolutely! Simply substitute the breakfast sausage with plant-based sausage or add sautéed vegetables like mushrooms and bell peppers for a delicious vegetarian version that keeps all the satisfying textures and flavors.
What type of cheese works best in this recipe?
Sharp cheddar cheese is fantastic because of its rich flavor and excellent melting qualities, but you can also experiment with pepper jack for a bit of spice or mozzarella for a milder, gooier experience.
Can I use whole wheat tortillas instead of flour tortillas?
Yes, whole wheat tortillas add a nutty flavor and boost the fiber content, making your Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe a bit healthier without compromising taste or texture.
Is there a way to make these gluten-free?
To make this recipe gluten-free, swap out the flour tortillas for gluten-free tortillas and ensure your sausage and other seasonings are gluten-free as well. Many grocery stores offer great gluten-free tortilla options these days.
How can I make the eggs fluffier?
Whisking the eggs thoroughly with milk before cooking and cooking them gently over medium or medium-low heat while stirring frequently helps achieve soft, fluffy scrambled eggs perfect for these crunchwraps.
Final Thoughts
If you are craving a breakfast that’s bursting with flavor, combines textures you’ll love, and keeps you satisfied through the morning, this Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe is an absolute must-try. It’s one of those recipes that quickly becomes a household favorite, perfect for weekend brunches or quick weekday breakfasts. Give it a go and enjoy every crunchy, cheesy, savory bite!
Print
Breakfast Crunchwraps with Sausage, Eggs, and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This Breakfast Crunchwrap recipe offers a deliciously satisfying morning meal featuring crispy hash browns, savory breakfast sausage, fluffy scrambled eggs, and gooey cheese all wrapped in a warm, toasted flour tortilla. Perfectly grilled to golden crispness, these crunchwraps make for a flavorful and portable breakfast option that’s sure to please the whole family.
Ingredients
Hash Browns
- 4 frozen hash brown potato patties
Sausage Mixture
- 1 pound (454 g) breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Eggs
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
Tortillas and Cheese
- 8 large flour tortillas (or 4 large and 4 street taco size tortillas)
- 4 Tablespoons nacho cheese
- 2 cups (226 g) shredded cheddar cheese
Cooking Oil
- 1 Tablespoon oil
Instructions
- Bake the Hash Browns: Preheat your oven and bake the frozen hash brown patties according to the package instructions until they are crisp and golden. This step ensures the hash browns are nicely cooked and ready to be assembled into the crunchwraps.
- Cook the Sausage: Heat a large skillet over medium-high heat and add the breakfast sausage along with the garlic powder and onion powder. Break up the sausage with a spatula and cook thoroughly until no pink remains. Drain all but about 1 tablespoon of the fat, then reduce the heat to medium.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet with the reserved fat and gently scramble the eggs using a spatula until cooked to your liking. Remove from heat once done.
- Assemble the Crunchwraps: Lay 4 large tortillas flat on a clean surface. Spread 1 tablespoon of nacho cheese in the center of each. Place one baked hash brown patty on top of the cheese, followed by one-quarter of the cooked sausage and one-quarter of the scrambled eggs on each tortilla. Sprinkle about ½ cup of shredded cheddar cheese over the top, leaving space around the edges for folding.
- Prepare the Top Tortillas: Take the remaining 4 large tortillas and cut approximately 2 inches off the edges to create smaller circular tortillas, or substitute with street taco size tortillas. Place one smaller tortilla on top of the fillings on each large tortilla.
- Wrap the Crunchwraps: Carefully fold the edges of the larger tortillas up and over the smaller tortillas and fillings, pressing down firmly to seal and create a compact wrapped package.
- Grill the Crunchwraps: Heat a large skillet or griddle over medium heat and add about 1 tablespoon of oil. Place each crunchwrap seam side down onto the skillet. Cook for about 5 minutes on each side until the tortillas are golden brown and crispy. Carefully flip to cook the other side. Serve the crunchwraps hot for a satisfying breakfast.
Notes
- You can substitute the sausage with breakfast bacon or turkey sausage for a different flavor.
- Adding some salsa or hot sauce inside the crunchwrap before wrapping adds a nice spicy kick.
- If you prefer, use gluten-free tortillas to make the recipe gluten-free.
- The crunchwraps can be assembled ahead of time and refrigerated, then grilled fresh when ready to eat.
- Be careful when flipping the crunchwraps to keep them securely sealed.
