Name: Breakfast Crunchwrap Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb hashbrown potatoes; ¼ cup oil; 1 tbsp taco seasoning; salt; ½ lb ground pork sausage; 6 eggs; 7 oz V&V Supremo Chihuahua quesadilla cheese; 5 burrito-sized flour tortillas

Breakfast Crunchwrap Recipe

How To Make Breakfast Crunchwrap

Start up your day with this breakfast crunchwrap recipe. Hashbrowns, sausages, eggs, and cheese are wrapped together to make a tasty meal that will fuel you for the day.

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Serves:

Ingredients

For Hashbrowns:

1 lb hashbrown potatoes
¼ cup oil, for frying
1 tbsp taco seasoning, southwestern spices, or cajun spices
salt, to taste

For Crunchwraps:

½ lb ground pork sausage
6 eggs, beaten
7 oz V&V Supremo Chihuahua quesadilla cheese, shredded
5 burrito-sized flour tortillas

Instructions

In a large skillet, heat oil over medium heat. Add hashbrowns into the pan in small batches and dust with spices. Press gently with a spatula. Cook until brown and crispy. Flip and repeat. Transfer to a paper towel lined plate. Season with salt. Remove chunks in the pan.
Heat a little oil in a nonstick skillet. Cook the sausage over medium high heat until brown. Drain excess oil. Add eggs to the pan and turn down the heat. Gently stir around with a spatula until eggs starts to set.
Lay a large tortilla on a flat surface and cut into quarters. These will be used as filler pieces.
Take a tortilla and layer hashbrowns, sausage and egg, and quesadilla cheese on top of each other. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards. Place in a hot oiled skillet. Cook for a few minutes on each side until exterior is crunchy.
Slice in the middle and serve!