This Breakfast Crunchwrap is a delicious way to start the day. Loaded with cheese, eggs, bacon and tater rounds, how could it get more delicious? These are a great meal or snack on hand. This recipe uses tater rounds (tater tots) instead of traditional breakfast hash browns. We also only use one burrito tortilla instead of two per wrap. The key is not stuffing them too full.
How do you make a Breakfast Crunchwraps?
Start by making all of your fillings. We stuffed ours with scrambled eggs, bacon, cheese, tater rounds and green onion. You can get creative and make sausage instead of bacon. A vegetarian version would be equally delicious. You could add sauted onion, bell peppers, mushrooms and spinach. Make it vegan by using roasted sweet potatoes and black beans (one of my favorite combinations). The possibilities are endless!
Once you have all your fillings prepared, heat up four burrito size tortillas in the microwave for 15-30 seconds to make sure they are pliable. Then layer on your fillings careful not to over stuff. You may be tempted to skip the green onion in your filling, but I encourage you to keep it. It's so good and adds such great flavor.
Then start folding the tortilla around the fillings making sure there's no gap so nothing falls out. Toast it seam down to seal everything in a skillet for 3-4 minutes. Flip and toast the other side for another 3-4 minutes. You can store them in the fridge for 2-3 days. I would avoid using the microwave to reheat them because the tortilla gets really soft. You could use you oven, toaster oven or AirFryer to heat them up.
Can you freeze a Breakfast Crunchwrap?
Yeah! Pop all of your toasted Crunchwraps in a freezer friendly container. I suggest reheating them in the oven, toaster oven or AirFryer. These will keep around two months in the freezer.
If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here's the recipe:
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Breakfast Crunchwrap
- Total Time: 30 minutes
- Yield: 10 1x
Description
This recipe is a delicious way to start the day. It's freezer friendly so you can make a big batch and store them to reheat throughout the week.
Ingredients
- 1 tablespoon butter
- 5 eggs
- 1 tablespoon milk
- Sprinkle of salt and pepper
- 4 burrito tortillas
- 1/2 cup fully cooked bacon bits or crumbled breakfast sausage
- 1/2 cup cheddar cheese
- 1/4 bag tater rounds or tater tots cooked according to the package
- 1 green onion, diced
Instructions
- Melt the butter in a medium skillet, whisk together the eggs, milk, salt and pepper, then scramble by pouring the egg mixture into the hot pan folding the eggs until set. Turn off the heat and move the pan off the burner so the eggs do not over cook.
- Build your Crunchwrap using the burrito sized tortilla, then placing the tater rounds down first, then eggs, bacon, cheese and green onion.
- Preheat an additional skillet to medium heat. Fold the tortilla around the fillings in a circular motion and place the Crunchwrap seam down into the preheated skillet to toast for 2-3 minutes until brown. Flip and toast the other side for another 2-3 minutes.
- Take note the skillet gets exponentially hotter so as your toasting your Crunchwraps it may not take as long. Keep an eye on them so they don't burn.
- Enjoy as is or let them cool and store them in the freezer for up to 3 months.
Equipment
Buy Now →Notes
Reheat from Frozen: For be best results, use the oven to reheat. Bake at 400 degrees for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Meal Prep
- Cuisine: American
Keywords: breakfast recipe, Crunchwrap recipe, freezer friendly recipe, snack idea
Want more breakfast ideas? These cinnamon rolls are amazing or for something healthier try out my No-Bake Chocolate Peanut Butter Balls. Check these recipes out:
Belle
Yum! Thanks Leanna for the great idea!
★★★★★