Description
Start your day right with these delicious Breakfast Crunchwraps filled with eggs, cheese, potatoes, and salsa, all wrapped up in a warm tortilla. Perfect for a hearty breakfast or a make-ahead meal.
Ingredients
Scale
Breakfast Potatoes:
- 2 cups breakfast potatoes or cooked hashbrowns
Eggs:
- 12 large eggs
- 1 tablespoon milk
Crunchwrap Assembly:
- 10 soft flour tortillas
- 1 ½ cups shredded cheddar cheese
- Green salsa (optional)
Instructions
- Prepare Breakfast Potatoes: Make breakfast potatoes or hashbrowns and set aside.
- Bake Eggs: Crack eggs in a greased pan, mix in milk, season, and bake until firm. Cut into squares.
- Assemble Crunchwraps: Layer tortillas with eggs, salsa, potatoes, and cheese. Fold and bake.
- Bake Crunchwraps: Bake assembled crunchwraps until toasty brown.
- Serve: Enjoy with salsa, hot sauce, or freeze for later reheating.
Notes
- For a spicier kick, add diced jalapeños or hot sauce to the filling.
- Experiment with different cheese blends for varied flavors.
- To make vegetarian, omit the eggs and add more veggies or meat alternatives.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 240mg
Keywords: Breakfast Crunchwraps, Breakfast Recipe, Make-Ahead Breakfast, Easy Breakfast, Vegetarian Breakfast
