Best 2 Crunchy Breakfast Wrap Recipes

When seeking the epitome of a hearty and satisfying morning meal, look no further than the almighty crunchy breakfast wrap – a delectable culinary creation that tantalizes the taste buds with its symphony of flavors and textures. Picture a warm, pliable tortilla enveloping an irresistible medley of crispy fillings, complemented by a luscious symphony of sauces and seasonings. Whether you prefer the classic combination of bacon, eggs, and cheese or seek more adventurous flavor combinations, the possibilities are endless. So, let's embark on a culinary journey to discover the perfect recipe for a crunchy breakfast wrap that will elevate your mornings from ordinary to extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY BREAKFAST WRAP

Crunchy Breakfast Wrap image

This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.

Provided by Tieghan Gerard

Categories Breakfast

Time 30m

Yield 3

Number Of Ingredients 11

Ingredients

4 slices thick-cut bacon, chopped
12 oz ground breakfast sausage
6 eggs
1/2 teaspoon each salt and pepper, as desired
1 tablespoon butter, if desired
1/3 cup buttermilk
1 1/2 cups sharp Cheddar cheese (6 oz)
3 or 4 Old El Paso™ flour tortillas for burritos (8 inch)
2 cups cooked hash brown potatoes
1/2 cup Old El Paso™ enchilada sauce, if desired
Olive oil

Steps:

Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g

BREAKFAST CRUNCHY WRAP

Breakfast Crunchy Wrap image

Make and share this Breakfast Crunchy Wrap recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 35m

Yield 4 wraps

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, plus additional for brushing pan
4 extra large burrito-size flour tortillas (12-inches)
1 lb loose Italian sausage
coarse salt & freshly ground black pepper
3 cups shredded frozen hash browns
1 ounce taco seasoning
2 teaspoons unsalted butter
4 large eggs
1 cup coarsely grated cheddar cheese
4 tostadas
hot sauce, for serving
sour cream, for serving

Steps:

Preheat oven to broil with a rack 2-3 inches from heat source.
Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
Place tortillas on baking sheet and set aside.
To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
Add taco seasoning and stir to coat.
Divide mixture among tortillas.
Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
When foaming subsides, add eggs and season with salt and pepper.
Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
Divide eggs among tortillas, along with half of cheddar cheese.
Top each tortilla with one tostada.
Fold tortilla up and around the tostada shell, securing with toothpicks.
Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
Serve warm, topped with hot sauce and sour cream on the side.

Nutrition Facts : Calories 1169, Fat 76, SaturatedFat 27.7, Cholesterol 285.4, Sodium 2673.6, Carbohydrate 78.4, Fiber 6, Sugar 5.8, Protein 44.5

Tips:

Prep your ingredients ahead of time: Chop your veggies, cook your bacon, and scramble your eggs the night before to save time in the morning.
Use a large tortilla: This will ensure that your wrap is big enough to hold all of your fillings.
Don't overfill your wrap: Otherwise, it will be difficult to fold and eat.
Fold your wrap tightly: This will help to keep all of the fillings inside.
Serve your wrap with your favorite dipping sauce: Ketchup, mustard, or hot sauce are all great options.

Conclusion:

Crunchy breakfast wraps are a quick, easy, and delicious way to start your day. They're also a great way to use up leftover ingredients. With so many different variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a quick and easy breakfast, give one of these crunchy breakfast wrap recipes a try.