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!
½cupdiced bell peppers(we suggest mixing with the hash browns)
1cupMonterey Jack cheese,shredded
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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.