This Breakfast Crunchwrap is a tasty morning treat that combines eggs, cheese, and your favorite meats, all wrapped in a soft tortilla. It’s easy to make and perfect for busy mornings!
Who wouldn’t love a breakfast that they can hold in one hand? I like to add some spicy salsa to mine for a little kick. It’s a fun and filling way to start the day!
Key Ingredients & Substitutions
Flour tortillas: Use large (10-inch) flour tortillas for the best wrap. Whole wheat or corn tortillas can work if you’re looking for a healthier option or gluten-free choice.
Eggs: Fresh large eggs are ideal for fluffiness, but you could use egg whites or liquid egg substitutes if you’re cutting back on cholesterol.
Breakfast sausage: My go-to is crumbled breakfast sausage, but feel free to substitute with cooked bacon bits, chorizo for a spicy kick, or even veggie sausage for a meat-free option.
Cilantro: I love the fresh taste of cilantro, but if you’re not a fan, try diced green onions or just skip it altogether—no biggie!
Cheese: Shredded Monterey Jack adds a nice flavor, but cheddar or a Mexican cheese blend is just as good. If you’re dairy-free, consider using a plant-based cheese.
How Do I Make Sure My Crunchwrap is Crispy?
To get the perfect crunch, it’s all about cooking technique. Here’s how to ensure your wrap turns out crispy and delicious:
- Use medium heat—too high can burn the tortilla before the inside is warmed through.
- Make sure to seal the edges well after folding to prevent any filling from escaping.
- Don’t overcrowd the skillet; cook one or two at a time, allowing them to crisp evenly.
- Use enough butter or oil in the pan to create a nice golden crust, but not so much that it soaks the wrap.
Flipping gently and patiently cooking both sides will lead to a delightful crunch. Enjoy every bite of your Breakfast Crunchwrap!
Breakfast Crunchwrap Recipe
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-inch size)
- 6 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1/2 cup cooked breakfast sausage, crumbled (can substitute with bacon or chorizo)
- 1 medium tomato, diced
- 1/4 cup chopped fresh cilantro (optional)
- 1 to 1 1/2 cups shredded cheese (such as Monterey Jack or cheddar)
- 1/2 cup sour cream or crema
- Butter or oil for frying
How Much Time Will You Need?
This Breakfast Crunchwrap takes about 10 minutes to prepare and another 8-10 minutes to cook. So, you can have a delicious breakfast ready in about 20 minutes—perfect for busy mornings!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. This will give your eggs a creamy texture. Set aside to let it blend.
2. Cook the Eggs:
Heat a non-stick skillet over medium heat. Pour in the egg mixture and scramble the eggs until they’re just set but still soft. Remove the skillet from heat and set the eggs aside.
3. Heat the Sausage:
In the same skillet, add the crumbled cooked sausage. Heat it until it’s warmed through. This step adds some extra flavor to the sausage and saves you from using another pan!
4. Assemble the Crunchwrap:
Lay a large tortilla flat on a clean surface. Spread a generous spoonful of sour cream or crema right in the center of the tortilla. Then, layer the scrambled eggs on top, followed by the heated sausage, diced tomatoes, cilantro (if using), and a good sprinkle of shredded cheese.
5. Fold and Wrap:
Now it’s time to fold! Gently fold the edges of the tortilla inwards towards the center to create a seal, making sure all the filling is tucked inside. You want to form a nice little packet!
6. Cook the Crunchwrap:
Heat a clean skillet over medium heat and add a little butter or oil. Once it’s hot, carefully place the folded crunchwrap seam side down onto the skillet. Cook for about 3-4 minutes or until the tortilla is golden and crispy.
7. Flip and Finish:
Gently flip the crunchwrap using a spatula. Cook the other side for another 3 minutes or until it’s golden brown and the cheese inside has melted.
8. Serve Up Your Crunchwrap:
Once cooked, carefully remove it from the skillet. If you like, cut it in half to enjoy it as a hearty breakfast or snack. Serve warm with your favorite additions like salsa, avocado, or hot sauce.
Enjoy your delicious, hearty Breakfast Crunchwrap! It’s a fantastic way to start the day with protein and flavor!
Can I Use Other Types of Tortillas?
Absolutely! While large flour tortillas work best for a classic crunchwrap, you can use whole wheat, corn, or even gluten-free tortillas depending on your dietary preferences. Just be cautious with cooking times, as different materials may crisp at different rates.
What Can I Substitute for Eggs?
If you’re looking for an egg alternative, you can use scrambled tofu or a chickpea flour mixture. A mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water (let it sit for a few minutes until it thickens) can also work as a binding agent!
Can I Make This Ahead of Time?
Yes! You can prepare the filling (eggs, sausage, etc.) ahead of time and store it in the fridge for up to 3 days. Just reheat it before assembling the wraps. You can also wrap the whole crunchwrap tightly and freeze it before cooking. Thaw in the fridge overnight before cooking to crisp it up nicely!
How Do I Keep My Crunchwrap From Getting Soggy?
To keep your crunchwrap crispy, avoid overloading it with sauces or wet ingredients. You can spread sour cream or crema on just before serving, or use a thin layer inside the tortilla. Cooking it at the right temperature until golden brown will also help lock in that crunch!
