These breakfast crunchwraps are hearty, filling, delicious and so easy to make!

Now this is truly something getting out of bed for. You know me, I’m more of a dinner kinda guy, but this breakfast just does something to me. And honestly? It’s way too easy and delicious not to try. Follow me…

Breakfast Crunchwrap Ingredients

These crunchwraps don’t require too many ingredients. But please don’t be fooled – they are still incredibly hearty and filling. The full quantities are in the recipe card below, but just to quickly talk through each ingredient:

• Wraps – You’ll want to use flour tortillas for this recipe and will need a couple of large ones and a couple of small ones. I typically just buy one large pack and slice out the smaller ones.
• Sausages – I recommend a ‘neutral’ flavour, something like a classic Cumberland. You’ll to squeeze the meat out of the skins, so you could use a pack of ready minced/ground sausage meat if you’d prefer.
• Hash Browns – I use frozen hash browns, but you could go wild and make your own hash browns. I typically cook them in the air fryer, but you could use the oven if you’d prefer.
• Bacon – I recommend using streaky bacon, just so you can render down the fat and use it to fry the sausage. I use unsmoked, but you can use smoked if you’d prefer.
• Cheese – Yep, we’re using American/plastic cheese! It gives the whole wrap a McDonald’s vibe. If you’re truly against it you can of course use a more sophisticated cheese.
• Eggs – These will be scrambled, so you’ll just need to beat them with a pinch of salt and pepper.
• Butter – This is to fry the eggs.
• Chives – These pair beautifully with the eggs and add a nice pop of flavour and colour.

Smash Sausage Tortilla

To cook the sausage, we’re using the same technique as my Smash Sausage Tacos. That is to spread the sausage meat over a tortilla and cook it meat-side-down. ‘Why are we doing this?’ I hear you cry. Good question –

1. You could cook the sausage meat directly in the pan and crumble it up. But, you’ll find it doesn’t stay inside the crunchwrap very well after you slice it, and is more prone to falling out.
2. You can get a nice crust on the sausage by cooking it on the tortilla directly, which you can then add the cheese directly to let it melt.

You’ll be using the smaller tortilla for this and will cook it in the leftover bacon fat. Just to make use of that liquid gold!

Process shots: remove sausage meat from skins and add to small tortilla (photo 1), spread over (photo 2), fry bacon then remove (photo 3), fry sausage meat (photo 4).

Once you’ve built up a nice crust and the sausage is cooked through (you can peek to check), flip it over, add the cheese then remove.

From there, you can go ahead and scramble the eggs. When doing so, it’s important to leave them slightly under-done. They should be firm enough to hold their shape, but still a little runny. This is because they’ll carry on cooking as they rest and when you cook the crunchwrap.

Process shots: flip tortilla (photo 5), add cheese then remove (photo 6), add beaten eggs (photo 7), scramble then remove (photo 8).

How to stack a Breakfast Crunchwrap

Making the crunchwraps is pretty straightforward. Just a few tips:

• Create a sturdy base by flattening the hash browns a little (just with a fork is fine).
• If the wraps are looking a little dry, just give them a quick blast in the microwave to loosen them up.
• Keep them seam-side-down once folded, just to prevent them from unravelling.

Process shots: lay out large tortilla (photo 9), add hash browns and press down a little (photo 10), add bacon (photo 11), add eggs and chives (photo 12), add sausage tortilla sausage-side-down (photo 13), fold in the outside to make the crunchwrap (photo 14).

To cook the crunchwraps, you simply need to fry both sides in a dry pan until crisp. Everything inside will be cooked, or at least will finish cooking very quickly, so just focus on getting a nice crunch on the outside.

To serve, you could tuck straight in, but I love some sriracha. You could also use ketchup, brown sauce, or any sauce you fancy.

For more crunchwrap recipes check out my Tuna Crunchwraps and Buffalo Chicken Crunchwraps!

For more breakfast recipes check out my Breakfast Burritos and Breakfast Grilled Cheese!

Alrighty, let’s tuck into the full recipe for this breakfast crunchwrap shall we!?

How to make Breakfast Crunchwraps (Full Recipe & Video)

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Breakfast Crunchwraps

These breakfast crunchwraps are hearty, filling, delicious and so easy to make!

Course Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 crunchwraps

Calories 1403kcal

Author Chris Collins

Cost £5 / $6.50

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Tongs
• Wooden Spoon
• Spatula/Turner
• Jug or Bowl (for beaten eggs)

Ingredients

• 4 Frozen Hashbrowns
• 4 slices of Bacon
• 2x 23-25cm / 9-10" Flour Tortillas
• 2x 14cm / 5.5" Flour Tortillas (can slice out from large tortillas)
• 4 Pork Sausages, removed from skins (see notes)
• 1 tbsp Butter
• 4 Eggs
• 4x square slices of American/Processed Cheese, halved diagonally
• 1 tbsp finely diced Fresh Chives
• Salt & Black Pepper, as needed

Instructions

• Cook the hash browns in the oven or air fryer until crisp.
• Meanwhile, add the bacon to a large pan with the heat off. Turn the heat to medium and fry until the bacon is crisp with the fat rendered down.
• During this time, spread the sausage meat over one side of each of the small tortillas, ensuring you spread it right to the outside. Season with a pinch of salt and pepper.
• Once the bacon is cooked, remove and place to one side, leaving any excess fat behind. Raise the heat to medium-high and place a small tortilla sausage-side-down in the pan. Leave to fry for 3-4mins until it builds up a nice crust and is just about cooked through (you can lift the tortilla to check – keep in mind it'll carry on cooking in the crunchwrap). Remove and cover the sausage with the cheese. Repeat with the second small tortilla.
• Lower the heat to medium-low and melt the butter. In a small bowl or jug, beat the eggs with a pinch of salt and pepper until smooth. Pour it into the pan and gently run a spatula across the pan to make long ribbons of scrambled egg. Remove from the heat when it's just about cooked, but still a little runny (it will carry on cooking in the crunchwrap). Wipe out the pan if needed.
• Add the hash browns in the centre of the large wraps. Squash them down a little to increase the surface area. Top with bacon, then eggs, then chives. Place the small tortilla on top cheese-side-down. Gently press down and fold in the large tortilla like a crunchwrap (see video for reference).
• One by one, place them seam-side-down in the pan (no oil) over medium heat and fry both sides until golden brown and crisp. Slice in half and enjoy!

Video

Notes

a) Sausages – I recommend using a ‘neutral’ flavoured sausage. Here I use Cumberland sausages. For reference, 4 pork sausages should weigh around 260g/9.5oz, so if you only have ground meat then use that much. If you’re in the US I recommend using breakfast sausage.

b) Tortillas – Different brands might be different sizes, but just work to those measurements as best you can. If the wraps are looking a little dry (namely the large ones) just pop them in the microwave to loosen them up before you fold them.

c) Serving – These are deceivingly filling! I typically have one for a very hearty breakfast and serve alongside some Sriracha (serve with any sauce you fancy).

Nutrition

Calories: 1403kcal | Carbohydrates: 74.25g | Protein: 52.86g | Fat: 98.75g | Saturated Fat: 29.371g | Polyunsaturated Fat: 10.417g | Monounsaturated Fat: 33.469g | Trans Fat: 0.672g | Cholesterol: 483mg | Sodium: 2669mg | Potassium: 1259mg | Fiber: 4.4g | Sugar: 6.67g | Vitamin A: 1000IU | Vitamin C: 6.5mg | Calcium: 502mg | Iron: 7.05mg

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