Breakfast Crunchwraps – sausage & cheese
Breakfast crunchwraps are perfect for families on the go. Get your day started with a jam-packed, filling, and ultra-satisfying handheld wrap loaded with eggs, sausage, hash browns, peppers, and melty cheese all wrapped in a golden brown tortilla!
Move over Taco Bell, these loaded crunchwraps are better than anything from a take-out restaurant. Made from scratch and stuffed to the brim with layers of filling, these delicious and crunchy wraps will save you money and time. By doing a lot of the prep work on a weekend, you can have days worth of breakfasts, lunches, or dinners ready in a pinch!
If you love the idea of a Tex-Mex breakfast, don’t miss our breakfast nachos, breakfast tacos, and bloody Marias!
About this recipe
This breakfast crunchwrap recipe is genius. It’s an entire hearty breakfast filled with all of the best savory morning favorites such as eggs, sausage, hash browns, shredded cheese, and freshly diced onions and peppers all wrapped up in a crunchy golden wrap. Talk about a complete breakfast on the go!
These are so easy to make. There’s nothing complicated about them, and it’s all about making it as simple as possible. Cook up frozen sausage patties and hash browns from the freezer or refrigerator section, scramble some eggs, and sauté a couple of veggies and you’re good to go. If you have time to make more of it from scratch, have at it! Either way, if you love the convenience of a quick and satisfying meal that’s loaded with flavor, this recipe is for you.
Kids love it because it’s a pocket meal that’s warm, cheesy, crunchy, and stuffed with salty and savory items that everyone loves at breakfast or brunch time. This crunchwrap recipe will soon be a go-to meal for lunch, dinner, and any time in between.
Pair them with an iced vanilla latte, a pumpkin spice latte, or a caramel iced coffee for the perfect start to your day.
What you need
- Burrito Size Flour Tortillas – You’ll notice the size difference in most grocery stores, they’ll have the different available sizes next to each other. Buy the large ones because they need to wrap around everything.
- Tostada Shells – These are crunchy baked tortillas that might remind you of the texture of a tortilla chip. Also readily available in most grocery stores, but you might find it in the “international foods” section.
- Eggs – Scrambled and cooked to however you like your scrambled eggs.
- Breakfast Sausage Patties – Cooked from fresh or frozen, either work. If you prefer bacon, try these with crispy cooked bacon.
- Hash Browns – These come in either patty, diced potatoes, or shredded potatoes. Any of the varieties will work, but we opt for the diced potatoes for this recipe.
- Bell Peppers – The peppers add some color, flavor and nutrition. We suggest cooking them with hash browns. You could also add onions, spinach, or any vegetables you like.
- Monterey Jack Cheese – We recommend shredded from a block rather than pre-shredded, if you can. It melts better and is cheaper. You can also substitute with cheddar.
How to make it
Before you begin: Pre-cook your hash browns and sausage and scramble your eggs. Shred the cheese, and dice the bell peppers.
Take one of the flour tortillas and carefully rip it into quarters. You’ll need these four pieces to help fill in the gap that the tortilla can’t quite reach when you wrap up the crunchwrap. It’s kind of like when you cut a piece of wrapping paper too small, you need just another little piece. It’s like a patch.
Place a scoop of the scrambled eggs in the middle of one of the whole flour tortillas, leaving plenty of room around the sides to fold the tortilla in. Next, sprinkle some of the shredded cheese over the eggs and top with some of the sausage patties.
Place the tostada shell on top of the sausage and cover it with the hash browns and bell peppers.
Place a quarter of the ripped flour tortilla right in the middle on top of the toppings. Fold in the outer edges of the large tortilla, pleating the edges as you go.
Carefully transfer to the skillet and cook over medium-low heat until lightly browned before flipping and cooking the other side until each side is browned. Repeat steps for each of the remaining crunchwraps.
Tip: a cast iron press is very helpful to hold the crunchwrap down, so it doesn’t unwrap while cooking.
How to make these crunchwraps your own
- Sauté some onions along with the peppers.
- Swap the breakfast sausage patties for breakfast sausage links, crispy bacon, sliced turkey, or ham for a different protein option.
- Omit the meat completely for a vegetarian breakfast crunchwrap. Add canned black beans, rinsed and drained, if you like.
- If you find they are too large for your kids, use medium wraps instead and use less of the filling.
- For some heat, drizzle with Frank’s Red Hot sauce or toss in some diced jalapenos.
Make Ahead Ideas
The prep work can be done ahead of time. Cooking the hash browns, sausage, and even scrambling eggs can streamline the process to make everything even easier. Dicing the peppers and shredding the cheese is also something that can be done in advance.
Leftover crunchwraps can be a bit tricky to store because the flour tortilla tends to get soggy. If you have leftovers, store them in an airtight container but be aware it might not be the same the next day.
Reheat crunchwraps on the stove or in the toaster oven. If you have enough to turn on the oven, you can do that too. Microwaving is not recommended as it might cause them to get soggy or too soft.
Other handheld breakfasts
- Easy Corn Fritters
- Everything Bagel Breakfast Sliders
- Gingerbread Donuts
- Peanut Butter Breakfast Cookies
Get the Recipe: Breakfast Crunchwrap
- 5 burrito size flour tortillas
- 4 tostada shells
- 6-8 large eggs, scrambled and cooked
- 8 breakfast sausage patties, cooked
- 2 cups hash browns, cooked
- ½ cup diced bell peppers (we suggest mixing with the hash browns)
- 1 cup Monterey Jack cheese, shredded
- Take one of the flour tortillas and carefully rip it into quarters, you will use these pieces when assembling the crunchwrap.
- Place a scoop of the scrambled eggs in the middle of the flour tortilla, leaving plenty of room around the sides to fold the tortilla in.
- Next, sprinkle some of the shredded cheese over the eggs and top with some of the sausage patties (we cut ours to make sure we get some sausage in every bite).
- Place the tostada shell on top of the sausage and cover with the hash browns and bell peppers.
- Take one quarter of the ripped flour tortilla and place it over all of the toppings.
- Fold in the outer edges of the large tortilla, pleating the edges as you go.
- Carefully transfer to the skillet and cook over medium-low heat until lightly browned before flipping and cooking the other side until each side is browned.
- Repeat steps for each of the remaining crunchwraps.
- Leftover crunchwraps can be a bit tricky to store as they tend to get soggy. If you have leftovers, store them in an airtight container and reheat on the stove. Microwaving will cause them to turn into mush.
- Use a cast iron press or pan to help hold the crunchwrap down, so it doesn’t unwrap while cooking.
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