• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hungry Waitress
  • Home
  • About
  • Recipes

Home » Recipes

Breakfast Crunchwrap

1 Comment | Our posts contain affiliate links to products we love.

Jump to Recipe
three breakfast crunchwraps stacked on top of each other this Recipe!

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!

wrap cut in half showing scrambled eggs, tater rounds, cheese, and bacon

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.

sheet pan of three breakfast crunchwraps

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Crunchwrap


★★★★★

5 from 1 reviews

  • Author: The Hungry Waitress
  • Total Time: 30 minutes
  • Yield: 10 1x
Print Recipe
Pin Recipe

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

Units Scale
  • 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

  1. 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. 
  2. Build your Crunchwrap using the burrito sized tortilla, then placing the tater rounds down first, then eggs, bacon, cheese and green onion.
  3. 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. 
  4. 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.
  5. Enjoy as is or let them cool and store them in the freezer for up to 3 months. 

Equipment

Image of Lodge Cast Iron Skillet

Lodge Cast Iron Skillet

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:

  • Gravy over homemade biscuits
    Biscuits and Gravy without Sausage
  • No-Bake Chocolate Peanut Butter Energy Balls
  • Easy Fruit Salad is a refreshing salad recipe perfect for summer. Take any fruit and mix it with this simple dressing, and you have a fancy fruit salad recipe in seconds!
    Easy Fruit Salad
  • Chocolate Chip Banana Bread with Streusel Topping

More All Recipes

  • Easy Broccoli Cheese Rice
  • Baked Buffalo Chicken Dip
  • Cajun Salmon
  • Easy Warm Quinoa Bowl

Reader Interactions

Comments

  1. Belle

    January 15, 2022 at 9:07 am

    Yum! Thanks Leanna for the great idea!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Straight forward recipes using everyday ingredients

Meet the fam!

Leanna here, and I love cooking and sharing delicious recipes. My hope is to inspire you to get in the kitchen and cook something amazing today.

Want to work together? Shoot me an email at hungrywaitress@gmail.com

Want more recipes?

Subcribe to stay updated on the latest tips, tricks, and recipes!

Footer

back to top

Privacy Policy | As an Amazon Associate I earn from qualifying purchases.

Copyright 2021 The Hungry Waitress