Description
This homemade Breakfast Crunchwrap is crispy, packed with protein, and perfect for busy mornings, allowing you to customize flavors without the sogginess of fast food.
Ingredients
Main Ingredients
- 2 large Large flour tortillas (Burrito size works best.)
- 2 Eggs (Base protein.)
- 2 tablespoons Egg whites (Optional, for extra protein.)
- 1 cup Lean breakfast sausage or turkey sausage (Big protein boost.)
- 1 cup Cheese (Cheddar, pepper jack, or a blend) (Helps glue layers together.)
- 1 patty Hash brown patty or crispy diced potatoes (Crunch layer inside.)
- 1 tablespoon Greek yogurt (Swap for sour cream, for a creamy but higher protein option.)
- 2 tablespoons Salsa or pico de gallo (Adds brightness.)
- 1 pinch Salt (Essential for flavor.)
- 1 pinch Pepper (Essential for flavor.)
- 1 teaspoon Oil or butter (For crisping the tortilla.)
- 1 small Extra tortilla or torn tortilla piece (Used to seal the top.)
Instructions
Preparation
- Cook your protein. Brown the sausage in a skillet, then set it aside, draining most of the grease.
- Scramble the eggs with a pinch of salt and pepper in the same pan, keeping them soft.
- Crisp the hash brown layer by cooking the hash brown patty until crunchy.
Assembly
- Lay a large tortilla down and add scrambled eggs, sausage, cheese, hash brown, salsa, and a spoon of Greek yogurt in the center.
- Place a small tortilla or a cut piece on top of the filling.
- Fold the edges of the large tortilla up and over the smaller one, working in a circular motion to create pleats and pressing lightly so it holds.
Cooking
- Heat a skillet with a little oil and place the crunchwrap seam side down. Cook for 2 to 3 minutes until golden, then flip and cook the other side.
Notes
For make-ahead options, cook the sausage, eggs, and hash browns separately and store them. Assemble without salsa or yogurt for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: American