Copycat Breakfast Crunchwraps
These Copycat Breakfast Crunchwraps are an easy, filling breakfast made with layers of eggs, sausage, bacon, cheese, and a crispy hash brown wrapped in a golden tortilla. Perfect for busy mornings, they come together quickly and are great for meal prep!
Equipment
- Air fryer
- Medium skillet
- Spatula or wooden spoon
- Microwave
- Damp paper towel
- Plate or flat surface
- Knife
- Measuring cups or spoons
Ingredients
- Burrito-sized Flour Tortillas
For The Inside Mixture
- ½ lb Jimmy Dean Hot Sausage (ground and cooked)
- ¼ cup Bacon Bits
- 6 Eggs (scrambled)
- Shredded Cheese
- Hash Brown Patties
- Spicy Ranchero Sauce (my kids do Ketchup)
Instructions
- First, air fry the hash brown patties according to the package. While they cook, in a medium skillet, brown the sausage until fully cooked.
- Next, add the bacon bits and eggs to the skillet with the sausage and cook everything together, stirring until well combined and fully set. Then remove from heat and set aside.
- Meanwhile, microwave your tortillas for about 30 seconds, wrapping them in a damp paper towel so they stay soft and do not tear when folding.
- Then, place one tortilla on a flat surface and spread Spicy Ranchero sauce or your desired sauce in the center.
- After that, add a hash brown patty right in the middle, then top with your desired amount of the egg and meat mixture, followed by shredded cheese. Be careful not to overfill, or it will be difficult to fold.
- Next, fold the edges of the tortilla inward, working clockwise, overlapping each section until the filling is completely enclosed.
- Then, heat a skillet over medium heat and place the crunchwrap folded-side down. Press gently and cook until lightly browned and sealed so the folds stay in place.
- Finally, flip and cook the other side until golden and crisp. Remove from the skillet, cut in half, and enjoy immediately.
