Description

Breakfast Crunchwraps combine fluffy baked eggs, crispy breakfast potatoes, and melted cheddar cheese wrapped in soft flour tortillas, baked until golden and toasty. Perfect for a filling and delicious morning meal, these crunchwraps are easy to prepare ahead, freeze, and reheat for busy days.

Ingredients

Scale

For the Crunchwraps

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)

Instructions

Prepare breakfast potatoes: Cook breakfast potatoes or hashbrowns until crispy and set aside.
Bake eggs: Preheat oven to 350°F. On a greased half-sheet pan, crack 12 large eggs. Add 1 tablespoon milk and gently whisk with a fork. Season with salt and black pepper. Bake for 10-12 minutes; press gently with a fork to ensure firmness. Cut the baked eggs into 20 squares.
Assemble crunchwraps: In the center of each soft flour tortilla, layer in order: 2 egg squares, a spoonful of green salsa (optional), breakfast potatoes, and 2 tablespoons shredded cheddar cheese. Adding cheese last helps seal the tortilla.
Fold and seal: Fold the tortillas carefully to enclose the filling and place each crunchwrap seam-side down on a greased baking sheet. Place another baking sheet on top to hold them closed during baking.
Bake crunchwraps: Bake at 350°F for 8 minutes, then remove the top baking sheet and continue baking for another 4-6 minutes until the edges are toasty brown and crispy.
Serve and enjoy: Serve warm with extra green salsa, sriracha, or your favorite hot sauce.
Storage and reheating: Allow leftovers to cool completely, then wrap individually in aluminum foil and freeze. To reheat, remove foil and microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.

Notes

Nutrition information is an estimate based on 10 servings.
Using Mission “Super Soft” tortillas makes folding easier.
Green salsa is optional but adds a fresh flavor and moisture.
You can prepare the eggs and potatoes ahead to save time in the morning.
Adjust cheese amount to preference for meltiness and sealing.
Leftover crunchwraps freeze well and reheat nicely in microwave or air fryer.

Prep Time: 15 minutes
Cook Time: 26 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast crunchwrap, baked eggs, breakfast potatoes, cheesy breakfast wrap, easy breakfast recipe, make ahead breakfast, freezer friendly breakfast