Breakfast Crunchwrap Supreme Recipe
A delicious and satisfying Breakfast Crunchwrap Supreme featuring crispy hash browns, fluffy scrambled eggs, savory bacon, melted cheese, and a creamy jalapeño sauce all wrapped in a warm flour tortilla and pan-fried to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Creamy Jalapeño Sauce
- 1/3 cup sour cream
- Juice of 1/2 lime
- 1 jalapeño, minced
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crunchwrap Filling
- 4 frozen hash brown patties
- 5 large eggs
- 1 tablespoon whole milk
- 1 tablespoon butter
- 2 tablespoons 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
- Make Creamy Jalapeño Sauce: In a small bowl, whisk together the sour cream, lime juice, minced jalapeño, and paprika. Season generously with kosher salt and freshly ground black pepper. Set the sauce aside to let flavors meld.
- Cook Hash Browns: Bake the frozen hash brown patties according to the package instructions until crispy and golden. Remove and keep warm.
- Prepare Scrambled Eggs: In a large bowl, whisk the eggs and whole milk until frothy. Heat butter in a medium nonstick pan over medium heat, then pour in the egg mixture. Let the eggs set slightly, then reduce heat to medium-low. Using a spatula or wooden spoon, gently drag the eggs to create soft curds. When the eggs are almost fully cooked, season with salt and black pepper, fold in the chopped chives, and remove from heat.
- Assemble Crunchwraps: Spread a generous spoonful of the creamy jalapeño sauce onto the center of each flour tortilla. Top each with one baked hash brown patty, a portion of scrambled eggs, chopped bacon, and a mix of Cheddar and Monterey Jack cheeses. Fold the tortilla around the fillings creating pleats, then quickly invert each assembled crunchwrap so the pleats are on the bottom to hold everything together.
- Pan-Fry Crunchwraps: Heat a thin layer of vegetable oil in a medium nonstick pan over medium heat. Place each crunchwrap seam-side down into the pan and cook until the tortilla is golden brown on the bottom, about 3 to 5 minutes. Flip and cook the other side until equally golden and crispy, another 3 to 5 minutes. Repeat with remaining crunchwraps.
- Serve: Cut each crunchwrap in half and serve warm, enjoying the melty, crispy, and flavorful breakfast treat.
Notes
- Adjust the jalapeño amount to suit your preferred spice level or use a milder pepper if desired.
- You can substitute bacon with sausage or omit for a vegetarian version.
- Make sure to use large flour tortillas to easily fold around the fillings.
- To keep crunchwraps crispy, serve immediately after cooking.
- Leftovers can be reheated in a skillet to maintain crispiness rather than microwaving.
Keywords: Breakfast Crunchwrap, Crunchwrap Supreme, Breakfast Wrap, Bacon and Eggs Wrap, Crispy Breakfast Wrap, Jalapeño Sauce, Hash Browns
Find it online: https://flavorsbymaya.com/breakfast-crunchwrap-supreme-recipe/
