Breakfast Crunchwraps Recipe

Introduction

Breakfast Crunchwraps are a fun and satisfying way to start your day with familiar breakfast flavors all wrapped up in a warm, crispy tortilla. This recipe combines fluffy baked eggs, crispy potatoes, melted cheddar, and optional green salsa for a portable morning meal that’s perfect for busy days.

Ingredients

• 2 cups breakfast potatoes or cooked hashbrowns
• 12 large eggs
• 1 tablespoon milk
• 10 soft flour tortillas (I use Mission “Super Soft” for easy folding)
• 1 ½ cups shredded cheddar cheese
• Green salsa (optional)

Instructions

1. Step 1: Prepare your breakfast potatoes or crispy hashbrowns and set them aside.
2. Step 2: Preheat your oven to 350°F. Grease a half-sheet pan, crack in the eggs, and gently whisk in the milk. Season with salt and pepper. Bake for 10-12 minutes until the eggs are set but still tender. Once baked, cut the eggs into 20 small squares.
3. Step 3: Lay a soft flour tortilla flat. 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 when folded.
4. Step 4: Fold the edges of the tortilla toward the center to form a compact wrap. Place the crunchwrap seam side down on a greased baking sheet. To keep them closed, place another baking sheet on top.
5. Step 5: Bake at 350°F for 8 minutes. Remove the top baking sheet, then continue baking for another 4-6 minutes until the crunchwraps are toasty and golden brown.
6. Step 6: Serve warm with extra green salsa, sriracha, or your favorite hot sauce. Enjoy your delicious breakfast crunchwrap!

Tips & Variations

• Use different types of cheese like pepper jack or Monterey Jack for a spicy or creamy twist.
• Add cooked breakfast sausage or bacon for extra protein and flavor.
• For a vegetarian version, load up with sautéed veggies like peppers and onions.
• To make folding easier, warm the tortillas slightly before assembling.

Storage

Allow the crunchwraps to cool completely before wrapping each individually in aluminum foil. Store them in the freezer for up to 1 month. To reheat, remove the foil and microwave for 1-2 minutes, or reheat wrapped in foil in an air fryer at 375°F for about 15 minutes until heated through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hashbrowns instead of fresh potatoes?

Yes, frozen hashbrowns work well and can save time. Just cook them until crispy before assembling the crunchwraps.

What if my tortillas tear while folding?

Warm the tortillas slightly in the microwave or on a dry skillet to make them more pliable and less likely to tear during folding.

Breakfast Crunchwraps Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

These Breakfast Crunchwraps are a delicious, portable morning meal featuring layered baked eggs, crispy breakfast potatoes, cheddar cheese, and optional green salsa, all wrapped in soft flour tortillas and baked to golden perfection. Perfect for meal prep and customizable with your favorite hot sauces.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Total Time: 41 minutes
• Yield: 10 crunchwraps 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Breakfast Potatoes

• 2 cups breakfast potatoes or cooked hashbrowns

Egg Mixture

• 12 large eggs
• 1 tablespoon milk
• Salt and black pepper, to taste

Crunchwrap Assembly

• 10 soft flour tortillas (such as Mission “Super Soft”)
• 1 ½ cups shredded cheddar cheese
• Green salsa (optional)

Instructions

1. Prepare Breakfast Potatoes: Make your choice of breakfast potatoes or crispy hash browns according to package or recipe instructions. Set aside once cooked and crispy.
2. Bake Eggs: Preheat oven to 350°F (175°C). Grease a half-sheet pan, crack the 12 large eggs onto it, and gently mix with 1 tablespoon milk using a fork. Season with salt and black pepper. Bake for 10 to 12 minutes. Eggs may look slightly undercooked; gently press with a fork to check firmness. Cut the baked eggs into 20 even squares.
3. Assemble Crunchwraps: Lay out a soft flour tortilla. In the center, layer in this order: 2 egg squares, a spoonful of green salsa if using, some breakfast potatoes, and about 2 tablespoons of shredded cheddar cheese. Adding cheese last helps seal the tortilla when folded.
4. Fold Tortillas: Carefully fold the edges of the tortilla inward over the filling to create a sealed wrap. Place the crunchwrap seam side down on a greased baking sheet. Place a second baking sheet on top to hold the wraps closed and maintain shape.
5. Bake Crunchwraps: Bake at 350°F (175°C) for 8 minutes. Remove the top baking sheet and continue baking for another 4 to 6 minutes until the wraps are toastily golden brown.
6. Serving and Storage: Serve immediately with extra green salsa, sriracha, or your preferred hot sauce. To store, let the crunchwraps cool completely, wrap individually in aluminum foil, and freeze. Reheat by removing foil and microwaving for 1-2 minutes or keeping wrapped in foil and air frying at 375°F for 15 minutes.

Notes

• Using soft flour tortillas labeled as “Super Soft” makes folding easier and helps avoid tearing.
• Adjust seasoning in eggs as per taste before baking.
• Feel free to add other toppings such as cooked bacon, sausage, or vegetables to customize your crunchwrap.
• If freezing, wrapping tightly in foil prevents freezer burn and maintains freshness.
• Reheating in an air fryer helps maintain crispy exterior better than microwave alone.

Keywords: breakfast crunchwraps, baked breakfast wraps, portable breakfast, egg wraps, cheesy breakfast wrap