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
Scale
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
