Breakfast Crunchwrap Recipe


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


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


  1. 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.
  2. 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.
  3. Lay a large tortilla on a flat surface and cut into quarters. These will be used as filler pieces.
  4. 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.
  5. Slice in the middle and serve!


  • 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
Nutrition Disclaimer
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