This Breakfast Crunchwrap is a fun and tasty way to start your day! It’s filled with eggs, cheese, crispy bacon or sausage, and wrapped up in a warm tortilla. Who could resist that?
I love making these when I’m in a hurry. Just fill, fold, and cook! Plus, they’re easy to customize—add veggies or swap ingredients. Breakfast never looked so good!
Key Ingredients & Substitutions
Flour Tortillas: I love using 10-inch tortillas for a nice wrap. If you want a healthier option, try whole wheat or spinach tortillas. Corn tortillas can work too but may crack when folded.
Eggs: Fresh eggs make the fluffiest scrambles. For a lighter option, you can substitute with egg whites or use a egg substitute product. This will still give you a great protein boost!
Breakfast Sausage: Cooked sausage adds a hearty layer, but you can swap it for bacon, turkey sausage, or even a plant-based sausage for a vegetarian twist. Just make sure whatever you use is cooked and crumbly.
Crispy Tostada Shells: These are fantastic for crunch. If you can’t find them, tortilla chips can do the trick, or you can bake your own from flour tortillas. Just cut them up and bake until crispy!
How Do You Get the Perfect Fold on Your Crunchwrap?
Folding a Crunchwrap can be a bit tricky, but with some practice, you’ll get it right. The key is to start with a flat tortilla and layer your ingredients in the center, leaving some space at the edges for folding.
- Begin laying down your crispy tostada shell in the middle.
- Carefully add your fillings, but don’t overstuff!
- With both hands, start folding the edges of the tortilla toward the center, pleating as you go.
- Once all edges are folded in, give it a gentle squeeze to seal it closed.
Cooking the Crunchwrap seam side down first will help keep it sealed while it crisps up nicely. Enjoy your breakfast on the go with this deliciously satisfying wrap!
Breakfast Crunchwrap Recipe
Ingredients You’ll Need:
For the Wrap:
- 4 large flour tortillas (10-inch size)
For the Filling:
- 6 large eggs
- 1/4 cup milk
- Salt and black pepper, to taste
- 1/2 cup cooked breakfast sausage, crumbled (or cooked bacon)
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup diced tomatoes
- 2 tablespoons chopped fresh cilantro (optional)
For Crunch:
- 4 large crispy tostada shells (or substitute with crispy tortilla chips for crunch)
For Cooking:
- 1 tablespoon butter or oil, for cooking
How Much Time Will You Need?
This breakfast treat takes about 15 minutes of prep time and around 10 minutes of cooking. It’s quick enough for a busy morning and easy to customize with your favorite ingredients!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This will make your scrambled eggs fluffy and flavorful!
2. Cook the Eggs:
Heat a non-stick skillet over medium heat and add a little butter or oil. Pour in the egg mixture and gently stir it with a spatula until it’s softly scrambled but still moist. Take it off the heat and add chopped cilantro if you’re using it—it adds a nice fresh touch!
3. Warm the Tortillas:
To make your tortillas nice and pliable, warm them in a dry skillet or pop them in the microwave for a few seconds. This makes folding much easier!
4. Assemble Your Crunchwrap:
Take a warm tortilla and lay it flat on a clean surface. Place one crispy tostada shell in the center for that delicious crunch!
Now layer on the scrambled eggs, crumbled sausage, diced tomatoes, and your choice of shredded cheese. Remember, the layers should be enough to enjoy without spilling out!
5. Fold It Up:
Carefully fold the edges of the tortilla up and over the filling, making sure to pleat as you go to create a sealed wrap. It might take a little practice, but you’ll get the hang of it!
6. Cook the Crunchwrap:
Add a bit more butter or oil to the skillet and heat it over medium. Place your Crunchwrap seam side down in the skillet and cook for 2-3 minutes until it’s golden brown and sealed. Gently flip it over to brown the other side and melt the cheese.
7. Slice and Serve:
Once both sides are crispy and everything is heated through, take the Crunchwrap off the skillet and let it cool for just a minute. Then slice it in half and enjoy hot!
Enjoy Your Delicious Breakfast!
This Breakfast Crunchwrap packs creamy eggs, savory sausage, melted cheese, fresh tomatoes, and an irresistible crunch—all tucked into a warm tortilla. It’s perfect for breakfast on the go or a leisurely brunch. Enjoy!
Can I Use Whole Wheat Tortillas Instead?
Absolutely! Whole wheat tortillas are a great healthier alternative and will still hold everything together just as well. Enjoy the added fiber!
What Can I Substitute for Eggs?
If you’re looking for an egg alternative, you can use a tofu scramble or egg substitute specifically designed for baking. Just be sure to adjust the seasoning according to taste!
How Do I Store Leftovers?
Store any leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in a skillet over low heat for a crispy texture or use the microwave for convenience—just be careful not to overheat them!
Can I Add Vegetables to the Filling?
Yes! Feel free to add vegetables like bell peppers, spinach, or onions for extra flavor and nutrition. Sauté them slightly before adding to the wrap to enhance their taste!
