Breakfast Crunchwraps Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 10 crunchwraps 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/breakfast-crunchwraps-recipe/
