Name: Breakfast Crunchwraps Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: American
Ingredients: 2 cups breakfast potatoes or cooked hashbrowns; 12 large eggs; 1 tablespoon milk; 10 soft flour tortillas (such as Mission “Super Soft”); 1 ½ cups shredded cheddar cheese; Green salsa (optional, for layering and serving)

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Introduction

Breakfast Crunchwraps are a fun and satisfying way to start the day. These handheld wraps combine fluffy baked eggs, crispy breakfast potatoes, and melted cheddar cheese, all wrapped in a soft flour tortilla. They’re perfect for a quick breakfast or on-the-go meal that the whole family will enjoy.

A stack of four folded breakfast burritos is shown on a white marbled surface, arranged one on top of the other with the cut side facing out. Each burrito has a soft, light beige tortilla wrapping around layers of golden yellow folded eggs, crispy browned potato cubes, and melted yellow cheese that is melting and oozing slightly between the layers. The texture of the tortilla is slightly toasted with some light brown spots. In the background, more burritos and flat tortillas are resting on a metal cooling rack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups breakfast potatoes or cooked hashbrowns
12 large eggs
1 tablespoon milk
10 soft flour tortillas (such as Mission “Super Soft” for easy folding)
1 ½ cups shredded cheddar cheese
Green salsa (optional)

Instructions

Step 1: Prepare the breakfast potatoes or hashbrowns according to your preference and set them aside.
Step 2: Preheat oven to 350°F. On a greased half-sheet pan, crack the 12 eggs and gently whisk them with 1 tablespoon of milk using a fork. Season with salt and black pepper. Bake for 10–12 minutes until set. Press gently with a fork to check firmness, then cut the baked eggs into 20 squares.
Step 3: In the center of each tortilla, layer the ingredients in this order: 2 egg squares, a spoonful of green salsa if using, a portion of breakfast potatoes, and 2 tablespoons of shredded cheddar cheese. Adding the cheese last helps seal the wrap.
Step 4: Fold the tortilla carefully to enclose the filling, creating the crunchwrap shape. Place each wrap seam-side down on a greased baking sheet. Put another baking sheet on top to keep them closed while baking.
Step 5: Bake the wraps at 350°F for 8 minutes. Then remove the top pan and bake for an additional 4–6 minutes until the wraps are golden and toasty.
Step 6: Serve warm with extra green salsa, sriracha, or your favorite hot sauce. To store, let the wraps cool completely, then wrap individually in foil and freeze. Reheat in the microwave for 1–2 minutes or air fry wrapped in foil at 375°F for 15 minutes.

Tips & Variations

Use soft flour tortillas that fold easily to prevent tearing when wrapping.
Add cooked breakfast sausage or bacon for a heartier filling.
Try swapping cheddar for pepper jack cheese for a spicy kick.
If you prefer, scramble the eggs on the stovetop instead of baking.
For extra crispiness, lightly brush the outside of the wraps with oil before baking.

Storage

Allow the breakfast crunchwraps to cool completely before wrapping them individually in aluminum foil. Store in the freezer for up to 1 month. To reheat, unwrap and microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes until warmed through and crispy.

How to Serve

A stack of four cut breakfast burrito halves is shown, each wrapped in a soft, lightly browned white tortilla. Inside, there are three main visible layers: the bottom layer is a folded yellow and white cooked egg, the middle layer consists of golden-brown crispy potato chunks, and the top layer shows a drizzle of melted yellow cheese sauce that oozes out slightly. The burrito edges reveal the thick filling and the toasted spots on the tortilla add texture. The stack sits on a white marbled surface with more whole burritos and a cooling rack in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hashbrowns instead of fresh breakfast potatoes?

Yes, frozen hashbrowns work well and save prep time. Just cook them according to package instructions until crispy before assembling the wraps.

Can I make these ahead of time for meal prep?

Absolutely! Prepare and bake the crunchwraps, then cool and freeze individually. They reheat nicely and make for a quick breakfast or snack option.