Breakfast Crunchwraps

Print Recipe

These breakfast crunchwraps are hearty, filling, delicious and so easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: crunchwraps

Author: Chris Collins

Cost: £5 / $6.50

Equipment

Sharp Knife & Chopping Board
Large Pan & Tongs
Wooden Spoon
Spatula/Turner
Jug or Bowl (for beaten eggs)

Ingredients

4 Frozen Hashbrowns
4 slices of Bacon
2x 23-25cm / 9-10" Flour Tortillas
2x 14cm / 5.5" Flour Tortillas (can slice out from large tortillas)
4 Pork Sausages, removed from skins (see notes)
1 tbsp Butter
4 Eggs
4x square slices of American/Processed Cheese, halved diagonally
1 tbsp finely diced Fresh Chives
Salt & Black Pepper, as needed

Instructions

Cook the hash browns in the oven or air fryer until crisp.
Meanwhile, add the bacon to a large pan with the heat off. Turn the heat to medium and fry until the bacon is crisp with the fat rendered down.
During this time, spread the sausage meat over one side of each of the small tortillas, ensuring you spread it right to the outside. Season with a pinch of salt and pepper.
Once the bacon is cooked, remove and place to one side, leaving any excess fat behind. Raise the heat to medium-high and place a small tortilla sausage-side-down in the pan. Leave to fry for 3-4mins until it builds up a nice crust and is just about cooked through (you can lift the tortilla to check - keep in mind it'll carry on cooking in the crunchwrap). Remove and cover the sausage with the cheese. Repeat with the second small tortilla.
Lower the heat to medium-low and melt the butter. In a small bowl or jug, beat the eggs with a pinch of salt and pepper until smooth. Pour it into the pan and gently run a spatula across the pan to make long ribbons of scrambled egg. Remove from the heat when it's just about cooked, but still a little runny (it will carry on cooking in the crunchwrap). Wipe out the pan if needed.
Add the hash browns in the centre of the large wraps. Squash them down a little to increase the surface area. Top with bacon, then eggs, then chives. Place the small tortilla on top cheese-side-down. Gently press down and fold in the large tortilla like a crunchwrap (see video for reference).
One by one, place them seam-side-down in the pan (no oil) over medium heat and fry both sides until golden brown and crisp. Slice in half and enjoy!

Video

Notes

a) Sausages - I recommend using a 'neutral' flavoured sausage. Here I use Cumberland sausages. For reference, 4 pork sausages should weigh around 260g/9.5oz, so if you only have ground meat then use that much. If you're in the US I recommend using breakfast sausage.

b) Tortillas - Different brands might be different sizes, but just work to those measurements as best you can. If the wraps are looking a little dry (namely the large ones) just pop them in the microwave to loosen them up before you fold them.

c) Serving - These are deceivingly filling! I typically have one for a very hearty breakfast and serve alongside some Sriracha (serve with any sauce you fancy).

Nutrition