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
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!
Nutrition
- Sugar: 2g
- :
- Calcium: 463mg
- Calories: 759kcal
- Carbohydrates: 39g
- Cholesterol: 339mg
- Fat: 51g
- Fiber: 3g
- Iron: 4mg
- Monounsaturated Fat: 19g
- Polyunsaturated Fat: 8g
- Potassium: 602mg
- Protein: 35g
- Saturated Fat: 17g
- Sodium: 1054mg
- Trans Fat: 1g
- Vitamin A: 458IU
- Vitamin C: 10mg
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