This Breakfast Crunchwrap is a tasty and fun way to start your day! It’s filled with eggs, cheese, and your choice of bacon or sausage, all wrapped up in a soft tortilla.
I love making these because they are quick to prepare and perfect for busy mornings. Plus, you can customize them any way you like—just add your favorite toppings for a special touch!
Key Ingredients & Substitutions
Flour Tortillas: I recommend using 10-inch flour tortillas for a good wrap. If you’re looking for a healthier option, try whole wheat or corn tortillas. Just keep in mind that corn tortillas can be more fragile.
Eggs: Eggs are the star of the show here! You can swap them for egg whites to reduce cholesterol or use a plant-based egg substitute like Just Egg for a vegan option.
Bacon and Sausage: I love crispy bacon for that extra crunch. If you’re avoiding pork, turkey bacon or plant-based sausage alternatives work really well, too. Ground beef or chicken can be used as substitution if that’s your preference!
Cheese: Cheddar and Monterey Jack give that classic taste, but feel free to mix it up! Pepper Jack adds a nice kick, or you can use a dairy-free cheese if you’re lactose intolerant.
Hash Browns: Adding hash browns gives a nice texture. You can also use diced sweet potatoes or skip them altogether for fewer carbs.
How Can I Make Scrambled Eggs Just Right?
Getting scrambled eggs perfect can be tricky, but a few simple tips can help! Start by beating the eggs well with milk or cream to make them fluffy. Use a non-stick skillet and heat it to medium to avoid burning. Cook the eggs gently, stirring frequently to ensure they cook evenly without becoming dry.
- Cook until the eggs are just set; they’ll continue cooking slightly after you take them off the heat.
- Don’t forget to season them with salt and pepper for flavor!
Breakfast Crunchwrap
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-inch size)
- 6 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 8 slices bacon, cooked and chopped
- 1/2 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions or fresh cilantro (optional)
- 1 cup hash browns or diced cooked potatoes (optional)
- Butter or oil, for cooking
How Much Time Will You Need?
This delightful Breakfast Crunchwrap takes about 10 minutes for preparation and about 15 minutes for cooking. So in just about 25 minutes, you can enjoy a delicious and hearty breakfast!
Step-by-Step Instructions:
1. Prepare the Eggs:
In a medium bowl, beat the eggs together with the milk or cream. Season with salt and pepper for flavor. Beat until fully combined and fluffy.
2. Scramble the Eggs:
Heat a non-stick skillet over medium heat and add a bit of butter or oil. Pour in the egg mixture and scramble gently. Cook until the eggs are just done but still slightly moist. Once ready, remove them from the heat and set aside.
3. Warm the Tortillas:
To make the tortillas easy to fold, warm them up a little. You can microwave them for 15-20 seconds or heat them in a dry skillet until they’re pliable.
4. Assemble the Crunchwrap:
Lay a warm tortilla flat on a clean surface. In the center, add a scoop of scrambled eggs, along with cooked sausage, bacon, hash browns (if you’re including them), and a mix of the shredded cheeses. Optionally, sprinkle some green onions or cilantro on top for extra flavor.
5. Wrap It Up:
Carefully fold the edges of the tortilla up around the filling, creating a circular package. Overlap and tuck as you go to keep everything securely inside.
6. Cook the Crunchwrap:
Heat a clean skillet over medium heat and lightly butter the surface. Place the wrapped crunchwrap seam side down in the skillet. Cook for about 3-4 minutes until it’s golden brown and crispy.
7. Flip and Finish:
Gently flip the crunchwrap to cook the other side. Cook for an additional 3-4 minutes until that side is browned and the cheese inside has melted.
8. Serve and Enjoy:
Remove your crunchy delight from the skillet and let it cool for a minute. Cut it in half and serve warm. Enjoy your tasty Breakfast Crunchwrap!
Can I Use Whole Wheat Tortillas Instead?
Absolutely! Whole wheat tortillas are a great alternative and offer a bit more fiber. Just make sure to warm them slightly to keep them pliable for wrapping.
How Can I Store Leftovers?
If you have any leftovers, simply wrap them in foil or store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through, or pop them in the microwave for about 30-60 seconds.
Can I Make This Recipe Vegetarian?
What’s the Best Way to Make These Ahead of Time?
You can prep the ingredients in advance! Make the scrambled eggs, cook the meat, and even chop your veggies the night before. Store everything separately in the fridge, and assemble and cook the crunchwraps in the morning for a quick breakfast.