Breakfast Crunchwrap
created by: Anonymous


  1. 1
    1. Bake frozen hash brown patties according to package instructions.
  2. 2
    2. Make scrambled eggs: In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  3. 3
    4. Assemble Crunchwrap: Spread the jalapeƱo sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert Crunchwraps so the pleats are on the bottom and they stay together.
  4. 4
    5. Cook Crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add Crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip Crunchwrap and cook until the other side is golden, 3 to 5 minutes more.

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  • 4 Hashbrown Patties
  • 5 Eggs
  • 1 tbsp. Whole Milk
  • 1 tbsp. Butter
  • 2 tbsp. Finely Chopped Chives
  • 4 Large Tortillas
  • 1 cup Shredded Cheddar
  • 1 cup Monterey Jack
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