This Breakfast Crunchwrap is a fun way to start your day! Filled with fluffy eggs, crispy bacon or sausage, and fresh veggies, all wrapped in a warm tortilla, it’s a hit!
No need for fancy utensils here—just grab and go! I love making extras for a quick snack later. Who doesn’t love breakfast that’s ready in minutes? 😄
Key Ingredients & Substitutions
Flour Tortillas: I like using large 10-inch flour tortillas as they’re easy to fold around the fillings. If you’re looking for a healthier option, whole wheat tortillas can work, or use corn tortillas for a gluten-free version.
Eggs: These provide protein and richness. You can substitute egg whites for a lighter option or even use tofu for a vegan choice while keeping the cooking method similar.
Breakfast Sausage or Bacon: I prefer crumbled breakfast sausage for its flavor, but crispy bacon also works great. For a meat-free alternative, try black beans or sautéed mushrooms.
Cheese: Cheddar is classic, but feel free to mix it up! Monterey Jack, pepper jack, or even a dairy-free cheese can be used for a different flavor or dietary needs.
Tostada Shell: This adds crunch! If you can’t find them, regular tortilla chips work well too. Just break them into smaller pieces.
How Do You Make Sure Your Crunchwrap Stays Sealed?
Keeping your crunchwrap sealed can be tricky but isn’t impossible! The key is in the folding technique. Here’s how to do it:
- Start with warm tortillas; they’re easier to fold.
- Be mindful of not overfilling. A little bit of each ingredient goes a long way!
- To fold, lift one edge over the filling and tuck it under. Continue to move around the wrap, creating pleats until the filling is completely enclosed.
- Press the edges gently to seal before cooking, which helps to keep it together.
- Cook seam-side down first to lock everything in!
With these tips, you’ll have a beautifully sealed and delicious crunchwrap ready to enjoy!
Easy Breakfast Crunchwrap Recipe
Ingredients You’ll Need:
For the Crunchwrap:
- 4 large flour tortillas (10-inch size)
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup cooked breakfast sausage, crumbled (or cooked bacon, chopped)
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes or salsa
- 1/4 cup chopped green onions or cilantro (optional)
- 1 large tostada shell or some tortilla chips (for crunch layer)
- 2 tablespoons butter or oil for cooking
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10 minutes to cook, giving you a total of around 25 minutes from start to finish. It’s quick and easy, perfect for busy mornings!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
Start by cracking the eggs into a medium bowl. Add milk, salt, and pepper. Whisk everything together until it’s well combined and looks smooth.
2. Scramble the Eggs:
Heat a non-stick skillet over medium heat. Add a little butter or oil to the pan. Once it’s hot, pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are just set but still a bit moist. Once done, remove them from heat and set aside.
3. Warm the Tortillas:
To make the tortillas easier to work with, warm them slightly in the microwave for about 10-15 seconds. This will help them be pliable for wrapping.
4. Assemble the Crunchwrap:
Place one tortilla on a flat surface. In the center, add about a quarter of the scrambled eggs. Follow with crumbled sausage or bacon, then sprinkle shredded cheese over the top. Add diced tomatoes or salsa, and toss in some green onions or cilantro if you like.
5. Add Crunch:
Place a tostada shell or a handful of tortilla chips in the middle to give that extra crunch factor!
6. Wrap It Up:
Now comes the fun part! Gently fold the tortilla edges up and over the filling, making pleats as you go until the filling is completely enclosed. Give it a little press to seal it.
7. Cook the Crunchwrap:
Heat a skillet or griddle over medium heat. Add some butter or oil to the pan. Place your crunchwrap seam-side down in the skillet. Cook for 3-4 minutes until golden brown and crispy. Flip it over and cook the other side for another 3-4 minutes, until the cheese has melted.
8. Serve:
Carefully remove the crunchwrap from the skillet, let it cool for a minute, then slice it in half. Serve immediately and enjoy your delicious, cheesy, and crunchy breakfast!
Enjoy your morning treat! ☕️🌯
Can I Use Different Proteins in My Crunchwrap?
Absolutely! You can substitute breakfast sausage or bacon with your preferred protein. Diced ham, turkey bacon, or even a plant-based sausage are great options. For a meat-free alternative, try black beans or sautéed vegetables!
Can I Make This Recipe Vegan?
Yes, you can easily make a vegan version! Replace the eggs with scrambled tofu or a chickpea flour mixture seasoned with turmeric and salt. Use your favorite non-dairy cheese, and ensure the tortillas and any other add-ins are vegan-friendly!
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or microwave until warmed through. For a fresh taste, consider adding a splash of water when reheating in the microwave to keep them from drying out.
Can I Freeze Crunchwraps?
Yes, you can freeze un-cooked crunchwraps. Just assemble them, wrap them tightly in foil or plastic wrap, and store in a freezer-safe bag. When ready to eat, bake them directly from frozen, adding a few extra minutes to the cooking time to ensure they heat through completely!
