Dinner

Breakfast Hashbrown Crunchwrap with Bacon and Cheddar Recipe

Bylilan Sage October 26, 2025October 26, 2025

Introduction

The Breakfast Crunchwrap is a delightful way to start your day with a satisfying blend of crispy hashbrowns, fluffy scrambled eggs, savory bacon, and melty cheddar cheese, all wrapped in a warm tortilla. Topped with a tangy, creamy sauce, this handheld breakfast is perfect for busy mornings or brunch gatherings.

The image shows two halves of a breakfast burrito stacked on a light wooden board, with a golden brown toasted outer wrap that is slightly crispy. Inside, there are distinct layers: a soft white layer of scrambled eggs mixed with small pieces of pinkish ham and bits of light brown crispy potatoes, along with melted cheddar cheese peeking through the edges. The burrito halves reveal a moist, hearty, and slightly chunky texture of the filling. In the background, there is a small bunch of bright green cilantro on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 frozen hashbrown patties
3 large eggs
Splash of milk
Salt & pepper, to taste
4 slices cooked and crumbled bacon
⅔ cup shredded cheddar cheese
2 burrito-size flour tortillas
1 tablespoon oil
⅓ cup sour cream
1 tablespoon lime juice
1 tablespoon chopped pickled jalapenos
¼ teaspoon paprika
Salt and pepper, to taste

Instructions

Step 1: Cook the frozen hashbrown patties according to the package directions until crispy and golden.
Step 2: Meanwhile, prepare the scrambled eggs. Beat the eggs with a splash of milk, salt, and pepper. Heat a skillet over medium heat and add a little oil or butter. Pour in the egg mixture and stir gently with a heat-safe rubber spatula until fully cooked. Fold in the cooked and crumbled bacon.
Step 3: Make the sauce by stirring together sour cream, lime juice, chopped pickled jalapenos, paprika, salt, and pepper until well combined.
Step 4: To assemble each crunchwrap, lay a large tortilla flat. Spread about 1 tablespoon of the sauce in the center. Place a cooked hashbrown patty on top, then add half the egg and bacon mixture followed by half the shredded cheese.
Step 5: Fold the tortilla edges inward over the filling, working around the center to create a sealed wrap.
Step 6: Heat a skillet over medium-high heat. Brush the outside of the crunchwrap with oil and place it seam side down in the skillet. Cook for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes.
Step 7: Remove from heat and serve warm with the remaining sauce for dipping, or with your favorite salsa or hot sauce.

Tips & Variations

For extra crunch, add a handful of crushed tortilla chips inside before folding the wrap.
Swap bacon for sausage or sautéed vegetables to customize the protein.
Try pepper jack cheese for a spicy twist.
If you prefer a milder sauce, omit the pickled jalapenos or use fresh ones instead.

Storage

Store any leftover crunchwraps in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until heated through and crispy, or microwave briefly and then crisp in a skillet.

How to Serve

The image shows two folded flatbreads with a golden-brown grilled pattern on their white soft surface, one placed slightly on top of the other on a light wooden board; behind them, there is a clear glass bowl of creamy white sauce and a bunch of fresh green parsley, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can grate fresh potatoes and pan-fry them until crispy, but frozen hashbrown patties save time and ensure a uniform texture.

What can I use if I don’t have pickled jalapenos?

You can substitute with fresh jalapenos for more heat, or omit them for a milder flavor. Adding a pinch of smoked paprika can also add depth without the heat.