Recipe Background
A crispy and meaty Breakfast Crunchwrap, filled with spiced hash browns, sausage, and melty cheese, perfect for an indulgent start to your day.
This morning, you need something special. Something beyond normal eggs and other breakfast fare! No need to run out to a drive-thru; make yourself a Breakfast Crunchwrap ® at home! This crispy, crunchy, ultra meaty masterpiece is filled with zesty-spiced hash browns, meaty bites of sausage, and so much melty cheese. You literally can't go wrong with this Breakfast Crunchwrap! It certainly makes breakfast burritos jealous!
Ingredients
For the hash browns:
- 1/4 cup neutral-flavored oil
- 1 pound hash brown potatoes
- 1 tablespoon taco seasoning can substitute Southwestern spices or Cajun spices
- salt to taste
For the wraps:
- 1/2 pound ground pork sausage
- 6 eggs beaten
- 5 burrito-sized flour tortillas divided
- 7 ounces quesadilla cheese shredded
- neutral-flavored oil to taste
- guacamole optional, to taste, homemade or store-bought, for serving
Directions
- In a large, wide skillet over medium heat, add 1/4 cup of the oil.
- Working in batches, add the hash brown potatoes in a thin layer and sprinkle them with some of the taco seasoning.
- Press the potatoes gently with a spatula.
- Cook the hash browns until golden-brown and crispy on the bottom, about 5-8 minutes.
- Flip the hash browns and cook until golden-brown and crispy, about 5-6 minutes.
- Transfer the cooked hash browns to a paper-towel-lined-plate to drain and immediately season them with the salt.
- Repeat until all of the hash browns are cooked and seasoned with the remaining taco seasoning and the salt.
- In a separate large skillet over medium heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
- Drain the excess grease from the skillet.
- Reduce the heat to medium-low.
- Add the eggs to the hot skillet with the sausage and cook, while gently stirring with a spatula, until the eggs are just barely set, about 3-4 minutes.
- On a flat surface, lay 1 of the tortillas.
- Cut the tortilla into quarters. Set it aside.
- Lay out the remaining tortillas.
- On each of the tortillas, layer an even amount of the seasoned hash browns, the sausage-egg mixture, and the quesadilla cheese.
- Place 1 of the reserved tortilla quarters on top of each of the cheese layers.
- Fold the edges of the filled tortillas inward over the quarter-piece of the tortilla, one section at a time, until they make an octagon-shaped wrap.
- In a large skillet over medium heat, add the extra oil.
- Place the filled tortilla wraps in the hot oil, seam-side down, and cook until firm, crunchy, and golden-brown on the bottom, about 2-3 minutes.
- Flip the wraps and cook until firm, crunchy, and golden-brown on the reverse side, about 2-3 minutes.
- Serve hot with the guacamole.
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