This Breakfast Crunchwrap is a fun, tasty twist on your morning meal! Filled with eggs, cheese, and hearty toppings, it’s all wrapped up in a warm tortilla.
Who doesn’t love a breakfast that’s easy to hold and eat on the go? I often whip these up when I’m in a hurry since they’re quick to make and deliciously filling!
Key Ingredients & Substitutions
Tortillas: Flour tortillas are the best for crunchwraps because they’re soft and flexible. If you’re gluten-free, try corn tortillas, but ensure they’re large enough to wrap the fillings.
Eggs: Eggs are essential for protein and creaminess. If you’re vegan, you can substitute with tofu scramble or chickpea flour mixed with water for an egg-like texture.
Breakfast Sausage: While I love using breakfast sausage for its flavor, you can easily switch it out for turkey sausage or even a plant-based sausage alternative to suit your taste or dietary needs.
Cheese: Cheddar is a favorite for its sharpness, but feel free to use Monterey Jack, pepper jack, or even a dairy-free cheese if needed.
Tostada Shells: Tostada shells add a delightful crunch. If you can’t find them, use crispy chips or even skip them for a softer wrap!
How Do I Fold the Tortilla Properly?
Folding the tortilla correctly helps keep all the yummy fillings inside. Here’s a simple way to do it:
- Make sure your filling isn’t overloaded; less is more!
- Start by folding the bottom edge of the tortilla up over the filling.
- Next, fold in the sides towards the center, overlapping them slightly.
- Finally, fold the top edge down and press gently to seal.
- Make sure the seam is on the bottom when cooking to keep it intact.
Practicing will make you a pro at wrapping up these goodies, and soon you’ll be able to prepare them in no time!
How to Make a Delicious Breakfast Crunchwrap
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-inch size)
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 8 oz breakfast sausage (ground or sausage patties crumbled)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro or green onions
- 1 cup sour cream
- 4 tostada shells or crispy corn tortillas (or substitute with crispy baked tortilla chips)
- 2 tablespoons butter or oil for cooking
How Much Time Will You Need?
This Breakfast Crunchwrap will take about 20 minutes in total. It includes about 10 minutes of prep time and 10 minutes of cooking time. Quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until it’s fully browned and cooked through. Make sure to break it apart if you’re using patties. Once done, remove it from the skillet and set aside. If there’s excess grease, drain it off.
2. Prepare Scrambled Eggs:
In a bowl, whisk together the eggs, milk, salt, and pepper until well mixed. Pour this egg mixture into the same skillet you used for the sausage. Scramble the eggs until they’re just cooked but still moist—don’t overcook! Once ready, remove them from the heat and set aside.
3. Warm the Tortillas:
Take the flour tortillas and warm them slightly in the microwave (about 15-20 seconds) or on a dry skillet for a minute. This step makes them easier to fold and handle.
4. Assemble Each Crunchwrap:
Lay one tortilla flat on a clean surface. In the center, spread about 2 tablespoons of sour cream. Then add a layer of scrambled eggs, followed by the cooked sausage, diced tomatoes, chopped cilantro or green onions, and a sprinkle of shredded cheese. It should be like a delicious little mountain!
5. Add the Crunch Layer:
Top the filling with a tostada shell or a crispy corn tortilla for that perfect crunch!
6. Fold the Tortilla:
To fold your crunchwrap, gently bring the bottom edge of the tortilla up over the filling. Then fold in the sides towards the center and finally fold the top edge down. Make sure everything is nicely sealed and the filling is encased well.
7. Cook the Crunchwrap:
In the same skillet, heat 1 tablespoon of butter or oil over medium heat. Place the crunchwrap seam side down in the skillet. Cook for about 3-4 minutes, until golden brown and crispy. Carefully flip and cook the other side similarly until it’s just as crispy and golden.
8. Serve:
Once cooked, remove the crunchwrap from the skillet and let it rest for a minute. If you like, slice it in half to show off those beautiful layers, and then enjoy it warm!
Enjoy your deliciously crunchy, cheesy, and hearty breakfast wrapped in a warm tortilla—it’s breakfast bliss in every bite!
Can I Use Different Proteins in This Recipe?
Absolutely! Feel free to substitute the sausage with cooked bacon, ham, or even a plant-based protein like tempeh or chickpeas for a vegetarian option.
How Can I Make This Recipe Ahead of Time?
You can prepare the ingredients the night before—cook the sausage and scramble the eggs, then store them in the fridge. In the morning, simply assemble and cook the crunchwraps for a quick breakfast!
What Is the Best Way to Store Leftover Crunchwraps?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat for a crispy texture, or microwave them for a quicker option.
Can I Customize the Fillings?
Definitely! This is a versatile recipe. You can add ingredients like avocado, spinach, or your favorite hot sauce to spice things up. The choice is yours!
