If you’re looking for a delicious, filling, and portable breakfast option, the Supreme Breakfast Crunchwrap is your go-to recipe! Combining classic breakfast ingredients with a crunchy twist, this recipe is a great way to start your day. Plus, it’s easy to customize, making it a hit for the whole family.
Breakfast Crunchwrap
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 4 large flour tortillas burrito-size
- 4 small tostada shells or substitute with crunchy tortilla chips for texture
- 4 large eggs
- 4 slices of cooked bacon or substitute with sausage or a plant-based alternative
- 1 cup of shredded cheese cheddar, Monterey Jack, or your favorite
- 1 cup hash browns pre-cooked or frozen
- 1/4 cup sour cream
- 1/4 cup salsa or hot sauce, optional
- 1/4 cup diced avocado or guacamole optional
- 1 tablespoon butter or oil
Instructions
Prepare the Ingredients
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Cook the bacon (or sausage) until crispy, then set it aside on a paper towel to drain excess grease.
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In the same pan, cook the hash browns until golden brown.
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Scramble the eggs to your preferred consistency, adding a pinch of salt and pepper.
Assemble the Crunchwrap
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Lay a large tortilla flat on a clean surface.
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In the center, spread a small spoonful of sour cream and salsa.
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Layer the cooked hash browns, scrambled eggs, bacon slice, and a sprinkle of shredded cheese.
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Place a tostada shell (or a handful of crunchy tortilla chips) on top.
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If using avocado or guacamole, add it as the final layer.
Wrap It Up
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Fold the edges of the tortilla up and over the filling, working in a circular motion to form a tight, sealed wrap.
Cook the Crunchwrap
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Heat a skillet over medium heat and add a little butter or oil.
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Place the folded side of the crunchwrap down in the skillet and cook for 2–3 minutes until golden and sealed.
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Flip and cook the other side for another 2–3 minutes.
Serve and Enjoy
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Slice your Supreme Breakfast Crunchwrap in half for easy handling, and serve with extra salsa or sour cream on the side for dipping.
