Copycat Breakfast Crunchwrap Supreme

Ingredients

• 4 pieces Large Flour Tortilla (8‑inch size, preferably soft)
• 4 large Eggs (room temperature)
• 2 tablespoons Milk (whole or 2% for fluffier eggs)
• 1 cup Shredded Cheddar Cheese (mild or sharp, shredded)
• 1 cup Breakfast Sausage Crumbles (pre‑cooked, can use bacon bits instead)
• 2 cups Frozen Hash Browns (thawed slightly for easier handling)
• 2 tablespoons Olive Oil (for sautéing hash browns and eggs)
• 1/2 teaspoon Salt (fine sea salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Salsa (mild or medium, store‑bought or homemade)

Instructions

1. Cook the Hash Browns

   Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Add the thawed hash browns, spreading them in an even layer. Cook, stirring occasionally, until golden and crispy, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

2. Scramble the Eggs

   In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Add the remaining 1 tablespoon of olive oil to the skillet (wipe out excess hash brown bits if desired). Pour the egg mixture into the skillet and gently stir until soft curds form, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Warm the Sausage Crumbles

   If the sausage crumbles are cold, add them to the skillet for 2 minutes just to warm through. No additional seasoning is needed.

   Time: PT2M

   Temperature: Medium

4. Assemble the Crunchwraps

   Lay a flour tortilla flat on a clean plate. In the center, layer 1/2 cup hash browns, 1 scrambled egg, 1/4 cup sausage, 1/4 cup shredded cheese, and 2 tablespoons salsa. Fold the edges toward the center, overlapping to create a sealed hexagon shape.

   Time: PT5M

5. Grill the Crunchwrap

   Wipe the skillet clean, then heat 1 teaspoon of oil over medium heat. Place the assembled wrap seam‑side down. Cook 3‑4 minutes until the bottom is golden‑brown and crisp. Flip carefully and cook the other side another 3‑4 minutes.

   Time: PT8M

   Temperature: Medium

6. Serve

   Transfer the finished crunchwrap to a plate, let rest 1 minute, then cut in half if desired. Serve immediately with extra salsa on the side.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

35g

Fat

22g

Fiber

2g