This Breakfast Crunchwrap is the ultimate grab-and-go breakfast—crispy hash browns, fluffy scrambled eggs, and savory beef breakfast sausage wrapped up with melty cheese and griddled until golden and crunchy. It’s everything you love about a diner breakfast, but in a handheld tortilla you can eat at home (or meal prep for later). The best part: you can customize it with spices, add veggies, or turn up the heat with a little hot sauce. If you’re looking for an easy breakfast crunchwrap or a hashbrown crunchwrap you can make in batches, this recipe is a total keeper.
table of contents
Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4 large crunchwraps
Ingredients List
Hash Browns
- 1 lb shredded hash brown potatoes
- ¼ cup oil (for frying)
- 1 tbsp taco seasoning (or Southwestern/Cajun spice blend)
- Salt, to taste
Crunchwrap Filling
- ½ lb ground beef breakfast sausage (or ground beef + 1 tsp sausage seasoning)
- 6 eggs, beaten
- 7 oz shredded quesadilla-style cheese (or Chihuahua, mozzarella, or Monterey Jack)
- 5 burrito-size flour tortillas (you’ll use 4 whole + 1 to cut into “filler” pieces)
Optional add-ons: hot sauce, salsa, sliced avocado, sautéed peppers/onions
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large wide skillet (for hash browns)
- Nonstick skillet (for eggs + sausage)
- Spatula
- Knife + cutting board
- Paper towels + plate
- Tongs (helpful for flipping)
Step-by-Step Beginner-Friendly Instructions
1) Make the crispy hash browns
- Heat oil in a large skillet over medium heat.
- Add hash browns in a thin layer (work in batches). Sprinkle with seasoning.
- Press gently with a spatula and cook 4–6 minutes until deep golden. Flip and cook 3–5 minutes more.
- Transfer to a paper towel–lined plate and salt to taste. 🥔✨
2) Cook the beef sausage + eggs
- In a nonstick skillet over medium-high, brown the ground beef breakfast sausage until cooked through. Drain excess fat if needed.
- Lower heat to medium-low, pour in beaten eggs, and stir gently until just set (soft and fluffy). 😊
3) Prep tortilla “filler” pieces
- Take 1 large tortilla and cut into 4 quarters. These help seal the top.
4) Assemble + crisp the crunchwraps
- Lay 1 tortilla flat. Add a layer of crispy hash browns, then sausage-egg mix, then a generous handful of cheese.
- Place a tortilla quarter on top. Fold the tortilla edges inward, one section at a time, making a tight “star” shape.
- Heat a lightly oiled skillet over medium heat. Place crunchwrap seam-side down first. Cook 2–3 minutes until golden and firm, then flip and cook 2–3 minutes more. 🌯🔥
- Rest 1 minute, slice in half, and serve hot.
Pro Tips
- Extra crispy: Keep hash browns thin and don’t stir while they brown.
- Cheese glue: Add cheese both under and over the egg layer to help everything stick.
- Make-ahead: Assemble, wrap tightly, and refrigerate up to 2 days.
- Freezer-friendly: Freeze assembled (un-cooked) crunchwraps up to 2 months. Thaw overnight, then pan-crisp.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 crunchwrap | 720 | 32g | 62g | 40g | 4g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Breakfast Crunchwrap
Ingredients
Equipment
Method
- Heat oil over medium heat. Cook hash browns in a thin layer, seasoning as you go, until golden and crispy on both sides. Drain on paper towels and salt to taste.
- Brown ground beef breakfast sausage in a nonstick skillet. Drain excess fat if needed.
- Lower heat to medium-low, add eggs, and stir gently until just set.
- Cut one tortilla into 4 quarters.
- Layer hash browns, sausage-egg mixture, and cheese on a tortilla. Top with a tortilla quarter.
- Fold tortilla edges inward, one section at a time, forming a tight star shape.
- Place seam-side down in a lightly oiled skillet over medium heat. Cook 2–3 minutes per side until golden and crunchy.
- Rest 1 minute, slice, and enjoy.
Nutrition
Notes
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Let us know how it was!Conclusion
This Breakfast Crunchwrap is crispy, cheesy, and packed with comfort—perfect for brunch or meal prep. Once you try the hash brown + egg + beef sausage combo in a golden tortilla, you’ll want it on repeat.