About
This morning, you need something special. Something beyond normal eggs and other breakfast fare! No need to run out to a drive-thru; make yourself a Breakfast Crunchwrap® at home! This crispy, crunchy, ultra meaty masterpiece is filled with zesty-spiced hash browns, meaty bites of sausage, and so much melty cheese. You literally can't go wrong with this Breakfast Crunchwrap! It certainly makes breakfast burritos jealous!
Ingredients
- For the hash browns:
- 1/4 cup neutral-flavored oil
- 1 pound hash brown potatoes
- 1 tablespoon taco seasoning, can substitute Southwestern spices or Cajun spices
- salt, to taste
- For the wraps:
- 1/2 pound ground pork sausage
- 6 eggs, beaten
- 5 burrito-sized flour tortillas, divided
- 7 ounces quesadilla cheese, shredded
- neutral-flavored oil, to taste
- guacamole, optional, to taste, homemade or store-bought, for serving
Directions
Step 1 -In a large, wide skillet over medium heat, add 1/4 cup of the oil.
Step 2 -Working in batches, add the hash brown potatoes in a thin layer and sprinkle them with some of the taco seasoning.
Step 3 -Press the potatoes gently with a spatula.
Step 4 -Cook the hash browns until golden-brown and crispy on the bottom, about 5-8 minutes.
Step 5 -Flip the hash browns and cook until golden-brown and crispy, about 5-6 minutes.
Step 6 -Transfer the cooked hash browns to a paper-towel-lined-plate to drain and immediately season them with the salt.
Step 7 -Repeat until all of the hash browns are cooked and seasoned with the remaining taco seasoning and the salt.
Step 8 -In a separate large skillet over medium heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
Step 9 -Drain the excess grease from the skillet.
Step 10 -Reduce the heat to medium-low.
Step 11 -Add the eggs to the hot skillet with the sausage and cook, while gently stirring with a spatula, until the eggs are just barely set, about 3-4 minutes.
Step 12 -On a flat surface, lay 1 of the tortillas.
Step 13 -Cut the tortilla into quarters. Set it aside.
Step 14 -Lay out the remaining tortillas.
Step 15 -On each of the tortillas, layer an even amount of the seasoned hash browns, the sausage-egg mixture, and the quesadilla cheese.
Step 16 -Place 1 of the reserved tortilla quarters on top of each of the cheese layers.
Step 17 -Fold the edges of the filled tortillas inward over the quarter-piece of the tortilla, one section at a time, until they make an octagon-shaped wrap.
Step 18 -In a large skillet over medium heat, add the extra oil.
Step 19 -Place the filled tortilla wraps in the hot oil, seam-side down, and cook until firm, crunchy, and golden-brown on the bottom, about 2-3 minutes.
Step 20 -Flip the wraps and cook until firm, crunchy, and golden-brown on the reverse side, about 2-3 minutes.
Step 21 -Serve hot with the guacamole.
