There’s something about a crunchy, handheld breakfast that just hits differently, right? Picture this: warm, crispy edges, perfectly scrambled eggs, melted cheese, savory breakfast sausage, and a few fresh toppings all tucked into a cozy wrap that’s as fun to make as it is to eat. That’s exactly what you get with this Breakfast Crunchwrap. It’s everything you love about breakfast, rolled up in a tortilla for the ultimate grab-and-go meal.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
I’m talking about a crispy, golden outside with a perfectly soft inside—just like a crispy taco meets a breakfast burrito. If you’re anything like me, you’re going to want to make this every weekend (or heck, every weekday!). Ready to dive in?
Why You’ll Love Breakfast Crunchwrap
This recipe isn’t just about the ingredients—it’s about bringing joy to your mornings. Whether you’re in need of a quick breakfast before school or work, or you’re hosting a fun brunch, this breakfast crunchwrap will always have your back. Here’s why it’s a favorite:
Versatile: You can swap out the ingredients to fit your taste or dietary needs. Want a vegetarian option? No problem! You can use sautéed veggies or swap in some black beans.
Budget-Friendly: You don’t need anything fancy to make this breakfast feel indulgent. With simple pantry ingredients, you can create a flavorful meal without breaking the bank.
Quick and Easy: It’s a simple, no-fuss recipe that takes just a few minutes to make—perfect for busy mornings or lazy weekends.
Customizable: Play around with your favorite fillings! Add avocado for creaminess, hot sauce for heat, or even a drizzle of sour cream.
Crowd-Pleasing: Kids and adults alike love the crunch of this wrap. It’s an easy way to please everyone, and it’s fun to assemble together.
Ingredients in Breakfast Crunchwrap
Here’s what makes this breakfast wrap the best part of your morning:
Flour Tortillas: The base of it all. Soft yet sturdy enough to hold all your delicious fillings.
Breakfast Sausage: A little savory, a little spicy, all kinds of delicious. You can go for turkey sausage, regular pork sausage, or even veggie sausage.
Eggs: Scrambled to soft perfection. They’re the perfect creamy complement to the crispy tortilla.
Shredded Cheese: Cheddar, mozzarella, or your favorite blend. You want that melty, gooey goodness.
Hash Browns: For the crunch. You can use store-bought or make your own for a little extra homemade touch.
Sour Cream: For that creamy balance of flavor.
Toppings: Fresh ingredients like salsa, guacamole, or diced tomatoes add brightness to your wrap.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get this breakfast party started!
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked through. Break it up with a spoon as it cooks. Set aside.
Scramble the Eggs: In the same skillet (no need to clean it), scramble the eggs over medium heat until fully cooked. Season with a pinch of salt and pepper. Set aside.
Cook the Hash Browns: If using frozen hash browns, cook them according to package instructions. You want them crispy, golden, and slightly crunchy. Set aside.
Prepare Your Tortillas: Heat the tortillas in a dry skillet for a few seconds on each side to make them more pliable.
Assemble the Crunchwrap: Start with one tortilla. In the center, layer the cooked sausage, scrambled eggs, hash browns, shredded cheese, and sour cream. Add any extra toppings like salsa or diced tomatoes at this point.
Fold the Wrap: Carefully fold the edges of the tortilla up toward the center, making pleats as you go, until it forms a circular, sealed shape.
Cook the Crunchwrap: Heat a bit of oil in the skillet over medium heat. Place the wrapped crunchwrap seam-side down and cook for 2-3 minutes on each side, until golden and crispy.
Serve and Enjoy: Once it’s perfectly crispy on both sides, cut it in half, and dive in!
Nutrition Facts
Servings: 1
Calories per serving: 400 (approx.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
How to Serve Breakfast Crunchwrap
This dish is perfect as-is, but here are some ideas for extra flare:
Fresh Sides: A simple side salad with mixed greens or a fruit bowl adds a refreshing contrast to the richness of the crunchwrap.
Extra Sauces: Serve with a side of salsa, hot sauce, or guacamole for dipping.
Beverages: Pair with a cold glass of fresh orange juice, iced coffee, or a creamy smoothie for the perfect breakfast or brunch.
Additional Tips
Prep Ahead: If you’re in a rush, you can prepare your fillings the night before and just assemble and cook the wraps in the morning.
Frozen Hash Browns: Make sure to cook them until they’re crispy for the best texture in the wrap.
Spice It Up: Add a sprinkle of chili flakes or a drizzle of hot sauce if you love a little heat!
Dietary Adjustments: Want a vegetarian option? Swap the sausage for plant-based protein like tofu or tempeh, and load it up with sautéed mushrooms and spinach.
Storage Tips: If you have leftovers, store them in the fridge for up to 2 days. Reheat in a skillet to get that crispy texture back.
Double the Batch: This recipe is easy to scale, so feel free to make a bunch for a group. Just use a large pan and cook in batches.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! You can prep everything the night before and just heat it up in the morning. To reheat, place the crunchwrap in a hot skillet to crisp up again.
Q2: Can I freeze the crunchwraps?
A2: Absolutely! After cooking, let them cool, then wrap them tightly in foil and freeze. To reheat, place in the oven or skillet.
Q3: Can I use a different type of protein?
A3: For sure! Try bacon, turkey bacon, or even crumbled veggie patties for a delicious twist.
Q4: How can I make this spicier?
A4: Add jalapeños or your favorite hot sauce to the filling, or sprinkle some chili powder on the eggs.
Q5: Can I make this low-carb?
A5: Swap the flour tortilla for a low-carb tortilla, and use egg whites or tofu instead of whole eggs.
Q6: What kind of cheese is best for this?
A6: Sharp cheddar, Monterey Jack, or even a pepper jack would be amazing. Go for something that melts well.
Q7: Can I use homemade hash browns?
A7: Yes! Homemade hash browns made from shredded potatoes work perfectly. Just make sure they’re crispy.
Q8: Can I add veggies to the crunchwrap?
A8: Absolutely! Spinach, peppers, onions, or mushrooms would be great additions.
Q9: Can I use corn tortillas instead of flour?
A9: Yes, corn tortillas work, but be aware they might be a bit more fragile and harder to fold.
Q10: Can I make this without sour cream?
A10: Yes! You can skip the sour cream or swap it for Greek yogurt for a healthier option.
This Breakfast Crunchwrap is your new morning hero. It’s quick, customizable, and gives you all the savory breakfast flavors wrapped up in a crispy tortilla. Whether you’re rushing out the door or lounging at home, this breakfast is the perfect way to start your day. So go ahead—roll up some deliciousness and enjoy!
Print
Breakfast Crunchwrap
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 large crunchwraps
- Category: Breakfast
- Method: Skillet, Sautéing, Simmering
- Cuisine: American
Description
A deliciously crispy Breakfast Crunchwrap featuring golden hashbrowns, scrambled eggs, sausage, and creamy melted cheese, all wrapped in a flour tortilla and grilled to perfection. A fun, satisfying breakfast that’s perfect for busy mornings!
Ingredients
-
For the Hashbrowns:
-
1 lb. hashbrown potatoes
-
1/4 cup oil for frying
-
1 tablespoon taco seasoning, Southwestern spices, or Cajun spices
-
Salt to taste
-
-
For the Crunchwraps:
-
1/2 lb. ground pork sausage
-
6 eggs, beaten
-
7 oz. shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese (or other melting cheese)
-
5 burrito-sized flour tortillas
-
Instructions
-
Make the Hashbrowns:
-
Heat oil over medium heat in a large skillet. Add hashbrowns in a thin layer and season with taco or Cajun spices. Press gently with a spatula and cook until golden brown and crispy, flipping as needed. Remove hashbrowns from the skillet and place on a paper towel-lined plate to drain. Season with salt.
-
-
Cook the Sausage and Eggs:
-
In a large nonstick skillet, brown the sausage over medium heat. Once cooked, drain excess oil. Reduce heat and add the beaten eggs, stirring gently until just set.
-
-
Prepare Tortilla Pieces:
-
Lay a large tortilla flat on a surface. Cut it into fourths, which will be used as filler pieces for the wrap.
-
-
Assemble the Crunchwrap:
-
On a tortilla, layer hashbrowns, sausage and egg mixture, and shredded cheese. Place one of the cut tortilla pieces in the center and fold the edges of the large tortilla inward, forming a star shape.
-
-
Cook the Crunchwrap:
-
Heat a skillet over medium heat and add a little oil. Place the assembled crunchwrap in the skillet and cook for a few minutes on each side, until golden brown and crispy.
-
-
Serve:
-
Remove the crunchwrap from the skillet, cut it into halves or quarters, and serve warm. Enjoy!
-
Notes
-
You can customize the filling by adding vegetables like peppers, onions, or avocado.
-
If you prefer, swap the ground pork sausage with turkey sausage or a plant-based sausage for a lighter version.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 140mg