This Breakfast Crunchwrap is a fun way to start your day! It combines fluffy eggs, crispy bacon, and melted cheese all wrapped in a soft tortilla.
Key Ingredients & Substitutions
Flour Tortillas: I recommend standard 10-inch flour tortillas for a good base. If you can’t find them, whole wheat or corn tortillas work too—just ensure they’re big enough to hold the filling!
Eggs: Fresh eggs are best for scrambles, but you can use egg substitutes or egg whites if you’re looking to cut calories. They won’t be as rich, but they’ll work!
Bacon: Bacon adds that classic crunch and flavor. For a lighter option, turkey bacon or cooked ham can be good alternatives. Even veggie bacon works if you’re going meatless!
Cheese: Cheddar is a great melting cheese, but feel free to try Monterey Jack, pepper jack for a kick, or a dairy-free cheese if you need to avoid dairy.
Hash Browns: Frozen hash browns save time, but you can also use fresh potatoes, diced and cooked until crispy. For a healthier option, you can skip these altogether!
How Do You Fold the Crunchwrap Properly?
Folding the crunchwrap is key to keeping everything inside. Start by placing all your fillings in the center of the tortilla, then fold the edges up over the filling. Work your way around, overlapping the folds to close it tightly. Practice makes perfect—don’t worry if it’s not perfect the first time!
- Warm the tortilla briefly in the microwave or on a skillet to make it easier to work with.
- Ensure the filling isn’t too close to the edge so it can fold easily.
- Once folded, press down gently on the crunchwrap to help it seal before cooking.
Enjoy making your Breakfast Crunchwrap—it’s not only fun to prepare but delicious too!
How to Make a Delicious Breakfast Crunchwrap
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-inch)
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 6 slices bacon, chopped
- 1/2 cup cooked breakfast sausage, crumbled (optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/2 cup hash browns or crispy potato sticks
- 1/4 cup sour cream or creamy sauce (optional)
- 2 tablespoons butter or oil for cooking
How Much Time Will You Need?
This Breakfast Crunchwrap recipe takes about 20 minutes in total: 10 minutes for preparation and cooking the filling, and about 10 minutes to assemble and cook the wraps until crispy. It’s quick and perfect for busy mornings!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. This mixture will create a fluffy filling for your crunchwrap!
2. Cook the Bacon and Vegetables:
Heat a non-stick skillet over medium heat. Add the chopped bacon and cook it until crispy. Once done, remove the bacon with a slotted spoon and set it aside. In the same skillet, cook the diced onion and green bell pepper until they are softened. If you’re using sausage, now’s the time to add it and cook until it’s heated through.
3. Scramble the Eggs:
Pour the egg mixture into the skillet with the vegetables and cook, stirring gently until the eggs are scrambled and just set. Once cooked, remove the skillet from heat.
4. Assemble the Crunchwrap:
Warm the flour tortillas slightly in the microwave or on the stove to make them soft and easy to fold. Start by placing hash browns in the center of each tortilla. Then layer the scrambled eggs, cooked bacon (and sausage if using), diced tomatoes, and shredded cheese on top.
5. Add Optional Toppings:
If you like, add a dollop of sour cream or any creamy sauce of your choice right on top of the fillings.
6. Fold the Tortillas:
Carefully fold the tortillas by tucking the edges over the filling. Work your way around the tortilla, creating overlapping folds in the center to seal the wrap tightly.
7. Cook the Crunchwrap:
Heat a skillet over medium heat and melt a little butter or oil. Place the wrapped crunchwrap seam side down in the skillet. Cook for about 3-4 minutes, or until golden brown and crispy. Carefully flip it over and crisp the other side, ensuring both sides are nice and crunchy!
8. Serve and Enjoy:
Once the crunchwrap is cooked, remove it from the skillet and slice it in half for serving. Enjoy your tasty and filling Breakfast Crunchwrap warm!
With this easy recipe, you can customize your crunchwrap according to your taste. Feel free to mix up the ingredients, and enjoy your hearty breakfast!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the bacon and sausage with diced ham, turkey bacon, or even plant-based breakfast sausage if you’re looking for a vegetarian option. Just ensure that any meat is fully cooked before adding it to the filling.
How Can I Make This Recipe Healthier?
To make the Breakfast Crunchwrap healthier, consider using whole wheat tortillas and reducing the amount of cheese. You can also add more veggies like spinach or mushrooms for added nutrition, or use egg whites or egg substitutes instead of whole eggs.
Can I Reheat Leftovers?
Yes! Leftover crunchwraps can be stored in the refrigerator for up to 2 days. To reheat, place them back in a skillet over medium heat until warmed through and crispy again, or use the microwave for a quicker option, though the texture may not be as crispy.
What Can I Serve with Breakfast Crunchwraps?
Breakfast Crunchwraps pair well with fresh fruit, a side of salsa, or some avocado slices. You can also serve them with a simple green salad for a balanced meal!
