Breakfast Crunchwrap Supreme Recipe

Introduction

The Breakfast Crunchwrap Supreme is a delicious and satisfying way to start your day. Crispy hash browns, fluffy scrambled eggs, melted cheese, and savory bacon all wrapped in a warm flour tortilla, topped with a creamy jalapeño sauce. It’s a perfect handheld breakfast that combines bold flavors and textures.

Ingredients

• 1/3 cup sour cream
• Juice of 1/2 lime
• 1 jalapeño, minced
• 1/4 teaspoon paprika
• Kosher salt
• Freshly ground black pepper
• 4 frozen hash brown patties
• 5 large eggs
• 1 tablespoon whole milk
• 1 tablespoon butter
• 2 tablespoons finely chopped chives
• 4 large flour tortillas
• 6 slices cooked bacon, chopped
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Vegetable oil, for pan

Instructions

1. Step 1: In a small bowl, whisk together sour cream, lime juice, jalapeño, and paprika. Season with salt and pepper to taste. Set this creamy jalapeño sauce aside.
2. Step 2: Bake frozen hash brown patties according to the package instructions until crispy and golden.
3. Step 3: In a large bowl, whisk eggs and milk until frothy. In a medium nonstick pan over medium heat, melt butter. Pour in the egg mixture and let it set slightly. Reduce heat to medium-low and gently stir with a spatula to create soft curds. When eggs are almost cooked, season with salt and pepper, fold in chopped chives, then remove from heat.
4. Step 4: Lay out each flour tortilla and spread a generous spoonful of the jalapeño sauce in the center. Layer with one hash brown patty, a portion of scrambled eggs, chopped bacon, Cheddar, and Monterey Jack cheese.
5. Step 5: Fold the edges of the tortilla toward the center, creating pleats to enclose the filling. Carefully invert the crunchwraps so the pleated side is on the bottom to help them stay together.
6. Step 6: Heat a thin layer of vegetable oil in a medium nonstick pan over medium heat. Place the crunchwrap seam-side down and cook until the tortilla is golden and crisp, about 3 to 5 minutes. Flip and cook the other side until golden, another 3 to 5 minutes.
7. Step 7: Repeat with the remaining crunchwraps. Cut each in half and serve warm with extra jalapeño sauce if desired.

Tips & Variations

• For a vegetarian option, omit the bacon and add sautéed mushrooms or bell peppers instead.
• Use pepper jack cheese for a spicier kick.
• If you prefer a softer crunchwrap, wrap it in foil after cooking and let it rest for a few minutes to soften the tortilla slightly.
• You can prepare the jalapeño sauce in advance and store it in the fridge for up to 3 days.

Storage

Store any leftover crunchwraps in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat until warmed through and crispy again, or microwave briefly and then crisp in a skillet. Avoid reheating in the microwave alone to keep the tortilla from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

You can assemble the crunchwraps and keep them wrapped in the fridge for a few hours before cooking. For best texture, cook them fresh but you can also fully cook and reheat as needed.

What can I use instead of hash brown patties?

Shredded hash browns cooked in a skillet until crispy work well as a substitute. You can also use tater tots or even thinly sliced roasted potatoes.