Description
This Breakfast Crunchwrap recipe features crispy hashbrown patties, fluffy scrambled eggs with bacon, melted cheddar cheese, and a tangy jalapeno-lime sour cream sauce all wrapped in a warm flour tortilla. Perfect for a hearty breakfast or brunch, the crunchwrap is cooked on the stovetop until golden and crisp on the outside, making it a delicious handheld meal.
Ingredients
Scale
Crunchwrap
- 2 frozen hashbrown patties
- 3 large eggs
- Splash milk (about 1 tablespoon)
- Salt & pepper to taste
- 4 slices cooked and crumbled bacon
- ⅔ cup shredded cheddar cheese
- 2 burrito size flour tortillas
- 1 tablespoon oil (for cooking and brushing)
Jalapeno-Lime Sour Cream Sauce
- ⅓ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chopped pickled jalapenos
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook Hashbrowns: Prepare the frozen hashbrown patties according to the package directions until they are crispy and golden brown. Set aside.
- Make Scrambled Eggs: In a bowl, beat the eggs with a splash of milk and season with salt and pepper. Heat a skillet over medium heat and grease lightly with oil or butter. Pour in the egg mixture and stir gently with a heat-safe rubber spatula until eggs are cooked through but still soft. Fold in the cooked crumbled bacon.
- Prepare the Sauce: In a small bowl, combine sour cream, lime juice, chopped pickled jalapenos, paprika, salt, and pepper. Mix well until smooth and flavorful.
- Assemble the Crunchwrap: Lay one large flour tortilla flat on a clean surface. Spread about 1 tablespoon of the jalapeno-lime sour cream sauce over the center of the tortilla. Place one cooked hashbrown patty on top of the sauce. Evenly distribute half of the egg and bacon mixture over the hashbrown, then sprinkle half of the shredded cheddar cheese over the eggs. Carefully fold the edges of the tortilla towards the center one section at a time to create a sealed wrap.
- Cook the Crunchwrap: Heat a clean skillet over medium-high heat. Brush the outside of the folded crunchwrap with oil. Place the crunchwrap seam side down in the skillet. Cook for 3-4 minutes until the bottom is lightly browned and crisp. Flip carefully and cook the other side for another 3-4 minutes until golden brown and heated through.
- Serve: Remove the crunchwrap from the skillet and serve warm with the remaining jalapeno-lime sauce for dipping or your choice of salsa or hot sauce.
Notes
- For extra crispiness, use a non-stick skillet and brush the outside with oil before cooking.
- You can swap bacon for sausage or keep it vegetarian by omitting meat.
- Pickled jalapenos in the sauce add a tangy heat, but you can adjust quantity or substitute with fresh jalapenos.
- Serve immediately for the best texture; leftovers can be reheated in a skillet or oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast crunchwrap, hashbrown breakfast, breakfast burrito, skillet breakfast, eggs and bacon, cheesy breakfast wrap
