Print

Just like my breakfast burritos or sandwiches, making your own breakfast crunchwrap at home is so easy! No need to eat out! Recipe

Just like my breakfast burritos or sandwiches, making your own breakfast crunchwrap at home is so easy! No need to eat out! Recipe
Print Recipe

★★★★★

4.7 from 25 reviews

Enjoy a delicious homemade Breakfast Crunchwrap that combines crispy breakfast potatoes, fluffy eggs, and melty cheese all wrapped in a soft, toasted tortilla. This easy-to-make recipe is perfect for a quick breakfast or meal prep, offering a flavorful and budget-friendly alternative to fast food.

Ingredients

Scale

For the Crunchwraps

  • 6 taco size flour tortillas (e.g., Mission Super Soft)
  • 12 large eggs
  • 2 cups oven-roasted breakfast potatoes (or frozen hash browns/hash brown patties)
  • 1.5 cups shredded cheddar cheese (or Mexican blend, pepper jack, mozzarella)
  • 1/2 cup green or red salsa
  • Butter or oil for cooking

Instructions

  1. Prepare the eggs: Preheat your oven and prepare sheet pan eggs by cracking all 12 eggs evenly on a rimmed baking sheet; bake until cooked through and fluffy. Alternatively, scramble the eggs in a pan until fully cooked.
  2. Cook the potatoes: Roast your potatoes in the oven until crispy and golden brown, or cook frozen hash browns or patties according to package instructions until crispy.
  3. Assemble the crunchwrap: Lay a soft flour tortilla flat on a clean surface. Spread a layer of cooked potatoes in the center, add a portion of the cooked eggs on top, sprinkle shredded cheese evenly over the eggs, and spoon a little salsa for flavor.
  4. Fold the tortilla: Carefully fold the edges of the tortilla towards the center to enclose all fillings, creating a sealed wrap without cracks.
  5. Cook the crunchwrap: Heat a nonstick skillet over medium heat and lightly butter or oil it. Place the folded crunchwrap seam side down in the pan, cooking until the tortilla is golden brown and toasted, then flip and cook the other side until crispy and the cheese is melted inside.
  6. Serve and enjoy: Remove from heat, let cool slightly, then cut the crunchwrap in half and serve warm with extra salsa or your favorite breakfast toppings.

Notes

  • Use soft and pliable tortillas to ensure easy folding without cracking.
  • Oven-roasted breakfast potatoes add the best flavor and texture but frozen options work well for convenience.
  • Experiment with different cheeses based on your preference.
  • These crunchwraps freeze well; wrap individually in foil and reheat in the oven or microwave when ready to eat.
  • Use homemade sheet pan eggs to save time and get fluffy, evenly cooked eggs.

Nutrition

Keywords: breakfast crunchwrap, homemade breakfast wrap, taco bell copycat, breakfast potatoes, sheet pan eggs, easy breakfast, freezer-friendly breakfast

Find it online: https://bitesizedbenny.com/just-like-my-breakfast-burritos-or-sandwiches-making-your-own-breakfast-crunchwrap-at-home-is-so-easy-no-need-to-eat-out-recipe/