Breakfast Crunchwraps with Eggs
Handheld breakfast wraps filled with fluffy scrambled eggs, melted cheddar, and crispy hash browns, toasted golden for a quick and satisfying morning meal or brunch.
Equipment
- 1 skillet for cooking hash browns and eggs
- 1 bowl for whisking eggs
Ingredients
- 6 large eggs
- 2 tablespoons milk optional
- Salt and black pepper to taste
- 1 tablespoon butter or oil for cooking eggs
- 1 cup shredded cheddar cheese
- 2 cups frozen hash browns or diced potatoes cooked crispy
- Optional: cooked bacon sausage, or ham, crumbled or sliced
- 4 large flour tortillas burrito size
- Optional sauces: salsa hot sauce, sour cream, or breakfast sauce
- Butter or oil for toasting
Instructions
- Cook hash browns in a skillet according to package instructions until golden and crispy, then set aside.
- Whisk eggs with milk, salt, and pepper in a bowl until combined.
- Melt butter in a skillet over medium heat and gently cook eggs, stirring until just set and fluffy, then remove from heat.
- Lay a tortilla flat and layer with scrambled eggs, crispy hash browns, optional protein, and shredded cheddar cheese in the center.
- Add salsa or desired sauces if using, then fold tortilla edges inward to form a sealed hexagon shape.
- Heat a clean skillet with butter or oil over medium heat and place crunchwrap seam-side down, cooking 2-3 minutes until golden and sealed.
- Flip and cook another 2-3 minutes until crisp and heated through.
- Serve hot whole or sliced with extra sauce on the side if desired.
Notes
- Swap cheddar for pepper jack, mozzarella, or Mexican blend.
- Add sautéed onions, peppers, or spinach to eggs.
- Freeze un-toasted crunchwraps for make-ahead convenience.
- Add a small tostada or crispy tortilla strip for extra crunch.