Breakfast Crunchwrap
Discover how to make Breakfast Crunchwrap. A delicious recipe with detailed instructions.
20
Prep Time
15
Cook Time
35
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Breakfast Crunchwrap. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a large bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
Step 2
2. Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in the eggs and scramble gently until just set but still slightly moist. Remove from heat and set aside.
Step 3
3. In the same skillet, add another tablespoon of butter and sauté the diced bell peppers and onions until softened, about 3-4 minutes. Remove and set aside.
Step 4
4. Lay out the flour tortillas on a clean work surface. In the center of each tortilla, layer the scrambled eggs, cooked sausage or bacon, sautéed vegetables, shredded cheese, and a dollop of sour cream or Greek yogurt.
Step 5
5. Fold the sides of the tortilla toward the center, then fold the bottom up and roll tightly to create a hexagonal shape, ensuring all filling is enclosed.
Step 6
6. Heat a clean skillet over medium heat and lightly coat with cooking spray or butter. Place the crunchwraps seam-side down and cook for 2-3 minutes until golden brown and sealed.
Step 7
7. Carefully flip and cook the other side for another 2-3 minutes until crispy and the cheese is melted.
Step 8
8. Remove from heat, let cool for 1-2 minutes, then serve with hot sauce on the side.
You Must Know
- ✓For extra crispiness, press the crunchwraps gently with a spatula while cooking.
- ✓Use room temperature tortillas for easier folding and less risk of tearing.
Chef's Notes
For extra crispiness, press the crunchwraps gently with a spatula while cooking.
Use room temperature tortillas for easier folding and less risk of tearing.
Serving Suggestions
Serve hot with fresh salsa, avocado slices, or a side of fruit for a complete breakfast. Perfect for busy mornings or weekend brunch gatherings.
Nutritional Info (Per Serving)
520
Calories
24g
Protein
32g
Carbs
32g
Fat
Tags
Lily
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More Breakfast Recipes
Breakfast Crunchwrap
Discover how to make Breakfast Crunchwrap. A delicious recipe with detailed instructions.
Ingredients (10)
Instructions
- In a large bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in the eggs and scramble gently until just set but still slightly moist. Remove from heat and set aside.
- In the same skillet, add another tablespoon of butter and sauté the diced bell peppers and onions until softened, about 3-4 minutes. Remove and set aside.
- Lay out the flour tortillas on a clean work surface. In the center of each tortilla, layer the scrambled eggs, cooked sausage or bacon, sautéed vegetables, shredded cheese, and a dollop of sour cream or Greek yogurt.
- Fold the sides of the tortilla toward the center, then fold the bottom up and roll tightly to create a hexagonal shape, ensuring all filling is enclosed.
- Heat a clean skillet over medium heat and lightly coat with cooking spray or butter. Place the crunchwraps seam-side down and cook for 2-3 minutes until golden brown and sealed.
- Carefully flip and cook the other side for another 2-3 minutes until crispy and the cheese is melted.
- Remove from heat, let cool for 1-2 minutes, then serve with hot sauce on the side.
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