Introduction

The Breakfast Crunchwrap Supreme is a delicious way to start your day with a satisfying combination of crispy hash browns, fluffy scrambled eggs, savory bacon, and melty cheese, all wrapped in a warm flour tortilla. Topped with a creamy jalapeño sauce, this hearty breakfast will keep you energized and happy all morning long.

Four pieces of a folded burrito are stacked on a white marbled surface. Each piece shows three layers inside: a crispy golden brown tortilla on the outside, a middle layer of light yellow scrambled eggs mixed with bits of pinkish ham, and a bottom layer of soft, pale beige hash browns with small green herbs. Some red sauce is drizzled on the top burrito piece. A clear bottle of red hot sauce is placed nearby on the left side. The texture of the tortillas is slightly toasted with darker brown spots on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Creamy Jalapeño Sauce:

1/3 cup sour cream

Juice of 1/2 lime
1 jalapeño, minced

1/4 tsp. paprika
Kosher salt, to taste

Freshly ground black pepper, to taste

Crunchwraps:

4 frozen hash brown patties

5 large eggs
1 Tbsp. whole milk
1 Tbsp. butter

Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tbsp. finely chopped chives

4 large flour tortillas
6 slices cooked bacon, chopped
1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese
Vegetable oil, for pan frying

Instructions

Step 1: In a small bowl, whisk together the sour cream, lime juice, minced jalapeño, and paprika. Season with kosher salt and freshly ground black pepper to taste. Set the creamy jalapeño sauce aside.

Step 2: Bake the frozen hash brown patties according to the package instructions until crispy and golden.

Step 3: In a large bowl, whisk together the eggs and whole milk until frothy. Melt butter in a medium nonstick pan over medium heat. Pour in the egg mixture and let it set slightly. Reduce heat to medium-low and use a spatula or wooden spoon to gently drag the eggs, forming soft curds. When eggs are almost cooked, season with salt and pepper, fold in chopped chives, and remove from heat.

Step 4: Spread a generous spoonful of the jalapeño sauce onto the center of each flour tortilla. Layer on one hash brown patty, followed by scrambled eggs, chopped bacon, shredded Cheddar, and Monterey Jack cheese.

Step 5: Fold the edges of the tortilla inward, creating pleats around the filling and sealing the crunchwrap. Quickly invert each crunchwrap so the pleats are on the bottom to help them stay together.

Step 6: Heat a thin layer of vegetable oil in a medium nonstick pan over medium heat. Place the crunchwrap seam-side down and cook until the tortilla is golden brown, about 3 to 5 minutes. Flip and cook the other side until equally golden, 3 to 5 minutes more.

Step 7: Repeat with the remaining crunchwraps. Slice each crunchwrap in half and serve warm with extra creamy jalapeño sauce if desired.

Tips & Variations

For a spicier kick, add more jalapeño or a dash of hot sauce to the jalapeño sauce.

Use turkey bacon or sausage as a substitute for bacon to vary the protein.

Swap the hash browns for crispy tater tots for a fun twist.

For a vegetarian option, omit the bacon and add sautéed mushrooms or avocado slices.

Use pepper jack cheese for extra flavor and mild heat.

FAQs

Can I make these crunchwraps ahead of time?

You can assemble the crunchwraps and refrigerate them for a few hours before cooking, but for the best texture, cook them fresh. Reheating can be done, but the tortilla may lose some crispness.

What can I use if I don’t have whole milk for the eggs?

You can substitute whole milk with any milk variety you have on hand, such as 2% or skim milk, or even water. The eggs will still turn out fluffy, though whole milk adds a bit more creaminess.