Breakfast Crunchwrap Surpreme


  • Crunchwrap
    • 4 frozen hash brown patties
    • 5 large eggs
    • 1 tablespoon whole milk
    • 1 tablespoon butter
    • Kosher salt
    • Freshly ground black pepper
    • 2 tablespoons chives (finely chopped)
    • 4 large flour tortillas
    • 6 slices cooked bacon (chopped)
    • 1 cup cheddar (shredded)
    • 1 cup Monterey Jack (shredded)
    • Vegetable oil (for pan)
  • Creamy Jalapeño Sauce
    • 1/3 cup sour cream
    • Juice of ½ lime
    • 1 jalapeño (minced)
    • ¼ teaspoon paprika
    • Kosher salt
    • Freshly ground black pepper


Bake frozen hash brown patties according to package instructions.

Creamy Jalapeño Sauce

In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika, then season with salt and pepper. Set aside.

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.

Assemble Crunchwrap

Spread the jalapeño 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.

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, 3-5 minutes. Flip crunchwrap and cook until the other side is golden, 3-5 minutes more.

Repeat with remaining crunchwraps. Cut each in half and serve warm.

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