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Hearty Crispy Tex-Mex Breakfast Crunchwrap

Hearty Crispy Tex-Mex Breakfast Crunchwrap for Morning Bliss

Enjoy a Hearty Crispy Tex-Mex Breakfast Crunchwrap filled with savory sausage, fluffy eggs, and crispy hash browns for a perfect morning treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Breakfast
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crunchwrap
  • 4 large Flour Tortillas Corn tortillas work for a gluten-free option.
  • 1 pound Breakfast Sausage Swap for chorizo or plant-based crumbles if desired.
  • 6 large Eggs No substitutes recommended.
  • 1 cup Shredded Cheddar Cheese Try pepper jack for a spicy kick!
  • 2 cups Frozen Hash Brown Potatoes Freshly grated potatoes can also be used.
  • 4 Tostada Shells Optional, adds crunch.
  • 1 cup Salsa Substitute with pico de gallo or chipotle salsa if preferred.
  • 1 cup Diced Tomatoes Optional for freshness.
  • 1/2 cup Sour Cream Greek yogurt makes a lighter option.
  • 2 tablespoons Chopped Cilantro Parsley works as a substitute.
  • 2 tablespoons Sliced Green Onions Add as desired.

Equipment

  • Large Skillet
  • Mixing Bowl
  • spatula
  • paper towel

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add the breakfast sausage. Cook for about 5-7 minutes until browned. Drain excess fat and set aside.
  2. In a mixing bowl, whisk together the large eggs with salt and black pepper. Pour into the skillet and stir gently for 3-4 minutes until fluffy. Transfer to a plate.
  3. Add olive oil to the skillet and cook the frozen hash brown potatoes for about 5-8 minutes until crispy. Transfer to a paper towel-lined plate.
  4. Warm large flour tortillas in a skillet over low heat for about 30 seconds on each side.
  5. On a warm tortilla, layer salsa, sausage, scrambled eggs, hash browns, cheese, and tostada shell. Add more salsa and optional toppings before folding the tortilla.
  6. In the skillet, place the seam-side down wraps and cook for 2-3 minutes on each side until golden brown. Garnish with green onions and serve warm.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 36gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Wrap leftovers in an airtight container for up to 2 days or freeze for up to 3 months. Reheat in the oven to restore crispiness.

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