Breakfast Hash Brown and Egg Crunchwrap Supreme Recipe
A delicious and hearty breakfast Crunchwrap Supreme featuring crispy hash browns, fluffy scrambled eggs, savory bacon, melted cheeses, and a tangy creamy jalapeño sauce all wrapped in a golden toasted flour tortilla. Perfect for a satisfying morning meal with a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Instructions
- Prepare Creamy Jalapeño Sauce: In a small bowl, whisk together sour cream, lime juice, minced jalapeño, and paprika until smooth. Season with kosher salt and freshly ground black pepper to taste. Set aside for flavors to meld.
- Bake Hash Browns: Cook the frozen hash brown patties according to the package instructions until crispy and golden brown. Set aside.
- Scramble Eggs: In a large bowl, whisk together eggs and whole milk until frothy. Heat butter in a medium nonstick pan over medium heat. Pour the egg mixture into the pan and allow it to set slightly. Reduce heat to medium-low and gently stir with a spatula or wooden spoon, creating soft curds. When eggs are nearly cooked through, season with salt and pepper and fold in finely chopped chives. Remove from heat.
- Assemble Crunchwraps: Lay out each large flour tortilla flat and spread a generous spoonful of creamy jalapeño sauce in the center. Top the sauce with one hash brown patty, a portion of scrambled eggs, chopped bacon, shredded Cheddar, and shredded Monterey Jack cheese. Carefully fold the edges of the tortilla inward over the filling to create pleats, forming a wrapped pocket. Invert the crunchwrap so the folded side is down to keep it sealed.
- Cook Crunchwraps: Heat a very thin layer of vegetable oil in a medium nonstick pan over medium heat. Place the crunchwrap seam-side down in the pan and cook for 3 to 5 minutes until the tortilla is golden brown and crisp. Flip and cook the other side for an additional 3 to 5 minutes until golden and the cheese inside is melted. Repeat with remaining crunchwraps.
- Serve: Remove the crunchwraps from the pan, cut each in half, and serve immediately while warm for a satisfying breakfast delight.
Notes
- Use medium to large flour tortillas to easily fold over the fillings without tearing.
- Adjust the jalapeño quantity or omit seeds for less heat in the creamy sauce.
- The hash browns can be baked or pan-fried based on preference for texture.
- Feel free to substitute bacon with sausage or omit for a vegetarian version (adjust diet accordingly).
- Cook on medium heat to prevent burning the tortilla before cheese melts inside.
- This recipe can be made ahead and reheated in a pan or oven for convenience.
Keywords: Breakfast Crunchwrap, Breakfast wrap, crispy hash browns, scrambled eggs, jalapeño sauce, bacon, cheesy breakfast, easy breakfast recipe
