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Crunchy Breakfast Wrap

This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.
By Tieghan Gerard
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You know those mornings when you only have to time to grab something from the pantry and walk out the door? Well, these wraps are going to make those mornings so much better, maybe even bearable.

To start, grab your ingredients—see recipe below for all the juicy details.

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Fry the bacon, remove from the skillet and drain on a paper towel. Remove excess grease from the skillet.

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Add the sausage and brown. Remove from the skillet and drain on a paper towel. Remove all but 1 tablespoon of the sausage grease.

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Cook hash browns in skillet, remove and set aside.

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Add 1 tablespoon of butter to the skillet. Whisk the eggs in a bowl.

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Gather all of your ingredients and assemble the wraps.

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To assemble the wraps, warm one tortilla at a time in the microwave for 20-30 seconds. Spread a little cheddar cheese down the middle of the tortilla. Top with cooked hash browns, sausage and eggs. Sprinkle the bacon over the eggs. If desired, drizzle with enchilada sauce. To fold the wrap up, flip the side closest to you in towards the center. Then flip the opposite side to the center. Now close the top of the crunch wrap by closing the right and left side to the center. (Get the full how-to on burrito rolling here.) Repeat with the remaining wraps and ingredients.

At this point, if desired, the wraps can be wrapped in plastic wrap and frozen until ready to eat. To defrost, place in the fridge overnight or heat in the microwave in the morning.

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Heat a skillet over medium heat and add a drizzle of olive oil. Add two wraps at a time and cook for 1 minute per side or until lightly golden. Serve warm.

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Serve warm either wrapped in foil “to go” or on a plate with extra enchilada sauce!

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