Breakfast Crunchwrap Supreme

A soft tortilla wrapped around a golden crunch of breakfast goodness is a morning joy. The Breakfast Crunchwrap Supreme is a delightful start to your day, taking just 30 minutes to prepare. This recipe stands out with its layers of flavors and textures, combining protein-packed ingredients for a balanced meal.

This recipe is perfect for busy mornings or weekend brunches. Whip it up for a quick family breakfast or prepare a few ahead of time for easy grab-and-go options throughout the week.

Why You’ll Love This Recipe

• It features a satisfying crunch from the hash browns.
• The combination of sausage and eggs offers a fulfilling protein boost.
• Crisping the tortilla adds a delightful texture contrast to the creamy ingredients.
• It’s fully customizable with your favorite veggies or toppings.

What You’ll Need

To create this delicious breakfast wrap, gather the following ingredients:

For the Protein

• 2 large flour tortillas (Burrito size works best.)
• 2 eggs (Base protein.)
• 2 tablespoons egg whites (Optional, for extra protein.)
• 1 cup lean breakfast sausage or turkey sausage (Big protein boost.)

For the Filling

• 1 cup cheese (Cheddar, pepper jack, or a blend) (Helps glue layers together.)
• 1 hash brown patty or crispy diced potatoes (Crunch layer inside.)
• 1 tablespoon Greek yogurt (Swap for sour cream, for a creamy but higher protein option.)
• 2 tablespoons salsa or pico de gallo (Adds brightness.)
• 1 pinch salt (Essential for flavor.)
• 1 pinch pepper (Essential for flavor.)

For Cooking

• 1 teaspoon oil or butter (For crisping the tortilla.)
• 1 small extra tortilla or torn tortilla piece (Used to seal the top.)

Notes: Use low-fat cheese for fewer calories. Hash brown substitutes include tater tots.

Substitutions & Swaps

• Sausage can be replaced with bacon.
• Use any cheese blend you prefer.
• Greek yogurt can be swapped with cottage cheese.
• Flour tortillas can be substituted with corn tortillas.

How to Make It

Start your cooking journey with these simple steps.

Prepare the filling

In a skillet, cook the lean breakfast sausage until browned, about 5-7 minutes. Drain excess grease.

Scramble the eggs

In a bowl, whisk together the eggs, egg whites, salt, and pepper. Add to the skillet, stirring until just set, about 3-4 minutes.

Assemble the crunchwrap

Lay one tortilla flat and spread the Greek yogurt in the center. Layer with the cooked sausage, scrambled eggs, hash brown, cheese, and salsa.

Seal the wrap

Place the second tortilla on top and gently fold the edges of the bottom tortilla over the filling to encase it, using the extra piece if needed to seal.

Cook the crunchwrap

Heat oil or butter in the skillet over medium heat. Place the crunchwrap seam-side down and cook for about 3-4 minutes, or until golden brown. Flip and cook for an additional 3-4 minutes.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, wrapped tightly for up to a month.
Reheat: microwave on high for 1-2 minutes until warm.

Tips for Best Results

• For extra crunch, use crispy diced potatoes instead of hash browns.
• Make sure to seal the edges well to prevent fillings from spilling out.
• Adjust the spiciness with your choice of salsa or pico de gallo.
• Serve immediately for the best texture and warmth.

Serving Suggestions

• Pair with fresh fruit for a refreshing breakfast combo.
• Serve alongside additional salsa for dipping.
• Enjoy with a side of coffee or a smoothie for a complete meal.