Breakfast Crunchwraps Recipe
Introduction
Start your day with a delicious and satisfying breakfast crunchwrap that combines fluffy baked eggs, crispy potatoes, melted cheddar cheese, and soft flour tortillas. This easy-to-make meal is perfect for a hearty breakfast or brunch that the whole family will enjoy.
Ingredients
- 2 cups breakfast potatoes or cooked hashbrowns
- 12 large eggs
- 1 tablespoon milk
- 10 soft flour tortillas (such as Mission “Super Soft” for easy folding)
- 1 ½ cups shredded cheddar cheese
- Green salsa (optional)
Instructions
- Step 1: Prepare breakfast potatoes or crispy hashbrowns and set them aside.
- Step 2: Preheat oven to 350°F (175°C). On a greased half-sheet pan, crack the eggs and gently whisk in the milk. Season with salt and black pepper. Bake for 10-12 minutes until set but still slightly soft. Cut the baked eggs into 20 squares.
- Step 3: Place a tortilla on a flat surface. In the center, layer 2 egg squares, a spoonful of green salsa if using, some breakfast potatoes, and about 2 tablespoons of shredded cheddar cheese. Adding the cheese last helps seal the tortilla.
- Step 4: Fold the tortilla edges inward, creating pleats that cover the filling and form a sealed crunchwrap. Place it seam side down on a greased baking sheet.
- Step 5: Place a second baking sheet on top of the crunchwraps to hold them closed and bake at 350°F for 8 minutes. Remove the top sheet and bake for another 4-6 minutes until the tortillas are toasty brown.
- Step 6: Serve warm with extra green salsa, sriracha, or your favorite hot sauce. Enjoy immediately or let cool before wrapping individually in foil for freezing.
Tips & Variations
- For extra crispiness, you can lightly toast the tortillas in a skillet before assembling.
- Substitute cheddar cheese with pepper jack or a Mexican cheese blend for added flavor.
- Add cooked bacon, sausage, or sautéed veggies to the filling for more variety.
- Use gluten-free tortillas if you need a gluten-free option.
Storage
Allow the crunchwraps to cool completely before wrapping each individually in aluminum foil. Store in the freezer for up to 1 month. To reheat, remove from foil and microwave for 1-2 minutes, or leave wrapped and heat in an air fryer at 375°F for 15 minutes until warmed through and crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time?
Yes, you can prepare and assemble the crunchwraps in advance, then freeze them. Reheat straight from the freezer when ready to enjoy.
What can I use instead of green salsa?
You can substitute green salsa with red salsa, pico de gallo, or even a dollop of sour cream depending on your taste preferences.
Print
Breakfast Crunchwraps Recipe
- Total Time: 41 minutes
- Yield: 10 servings 1x
Description
These Breakfast Crunchwraps are a delicious and satisfying morning meal featuring baked scrambled eggs, crispy breakfast potatoes, and melted cheddar cheese wrapped in soft flour tortillas, then baked to golden perfection. Ideal for make-ahead breakfasts, they can be served with green salsa or your favorite hot sauce for an extra kick.
Ingredients
Breakfast Potatoes
- 2 cups breakfast potatoes or cooked hashbrowns
Egg Mixture
- 12 large eggs
- 1 tablespoon milk
Crunchwrap Assembly
- 10 soft flour tortillas (I use Mission “Super Soft” for easy folding)
- 1 ½ cups shredded cheddar cheese
- Green salsa (optional)
Instructions
- Prepare Breakfast Potatoes: Cook the breakfast potatoes or hashbrowns until crispy and set them aside, ready for assembly.
- Bake the Eggs: Preheat your oven to 350°F (175°C). Grease a half-sheet pan, crack the 12 large eggs onto it, and gently mix in 1 tablespoon of milk using a fork. Season with salt and black pepper. Bake for 10-12 minutes until the eggs are mostly set but still slightly soft. Check firmness by gently pressing with a fork. Cut the baked eggs into 20 square pieces.
- Assemble Crunchwraps: Lay a soft flour tortilla flat. In the center, layer 2 egg squares, a spoonful of green salsa (if using), a portion of breakfast potatoes, and about 2 tablespoons shredded cheddar cheese. Adding cheese last helps seal the tortilla when folded.
- Fold Crunchwraps: Carefully fold the edges of the tortilla toward the center to enclose the filling, forming a wrapped pocket.
- Bake Crunchwraps: Place the assembled crunchwrap seam-side down on a greased baking sheet. Cover with another baking sheet to hold them closed. Bake in the oven at 350°F for 8 minutes. Then remove the top baking sheet and continue baking for another 4-6 minutes until the tortillas are toasted brown and crisp.
- Serve and Enjoy: Serve warm with extra green salsa, sriracha, or your favorite hot sauce for added flavor. For later use, allow to cool completely, then wrap individually in aluminum foil and freeze.
- Reheat Instructions: To reheat from frozen, remove from foil and microwave for 1-2 minutes or keep wrapped and air fry at 375°F for 15 minutes until heated through and crispy.
Notes
- Nutrition information is an estimate and calculated using an ingredient database.
- Recipe yields 10 servings.
- For best results, use soft flour tortillas that fold easily without tearing.
- Green salsa is optional but adds a fresh, tangy flavor to the crunchwraps.
- You can customize your crunchwrap fillings with additional ingredients like cooked bacon, sausage, or vegetables if desired.
- Freezing individually wrapped crunchwraps makes them convenient for meal prep and quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Crunchwrap, baked eggs, breakfast potatoes, cheddar cheese, breakfast wrap, easy breakfast, make-ahead breakfast
