Name: Breakfast Crunchwraps with Eggs, Cheddar, and Crispy Potatoes Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: American
Ingredients: 12 large eggs; 1 tablespoon milk; Salt and black pepper, to taste; 2 cups breakfast potatoes or cooked hashbrowns; 10 soft flour tortillas (such as Mission “Super Soft”); 1 ½ cups shredded cheddar cheese (approximately 2 tablespoons per crunchwrap); Green salsa (optional, for layering and serving)

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Introduction

Breakfast Crunchwraps are a fun and satisfying twist on a classic breakfast. Filled with eggs, crispy potatoes, and melted cheddar, these handheld delights are perfect for a busy morning or a weekend brunch treat.

A stack of four folded burritos cut in half, showing three main layers inside each: the bottom and top layers are flat yellow cooked eggs with a smooth texture, the middle layer contains brown, crispy cooked potato cubes, and a soft, light green sauce oozes out slightly from the middle to the bottom. The burrito wraps are light beige with some brown spots, soft and lightly toasted. The stack sits on a white marbled surface, with an extra folded burrito and some flat cooked tortillas blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups breakfast potatoes or cooked hashbrowns
12 large eggs
1 tablespoon milk
10 soft flour tortillas (such as Mission “Super Soft”)
1 ½ cups shredded cheddar cheese
Green salsa (optional)

Instructions

Step 1: Prepare the breakfast potatoes or crispy hashbrowns according to your preference and set them aside.
Step 2: Preheat the oven to 350°F. Grease a half-sheet pan and crack the eggs onto it. Use a fork to gently mix in the milk, then season with salt and black pepper. Bake for 10–12 minutes until slightly firm. Press gently with a fork to check doneness, then cut the baked eggs into 20 squares.
Step 3: In the center of each tortilla, layer 2 egg squares, green salsa (if using), breakfast potatoes, and 2 tablespoons of shredded cheddar cheese. Adding the cheese last helps seal the tortilla when folded.
Step 4: Fold the edges of the tortilla over the filling to form a crunchwrap. Place each crunchwrap seam side down on a greased baking sheet, then place another baking sheet on top to keep them closed.
Step 5: Bake the crunchwraps at 350°F for 8 minutes. Remove the top baking sheet and bake for an additional 4–6 minutes, until the tortillas are toasty brown.
Step 6: Serve warm with extra green salsa, sriracha, or your favorite hot sauce. To store, let the crunchwraps cool completely, then wrap individually in aluminum foil and freeze for later. Reheat in the microwave for 1–2 minutes or air fry at 375°F for 15 minutes.

Tips & Variations

For extra flavor, try adding cooked breakfast sausage or bacon into the filling.
Use pepper jack cheese for a spicy twist.
If you don’t have green salsa, pico de gallo or a mild tomato salsa works well too.
To make the fold easier, warm the tortillas slightly before assembling.

Storage

Store leftover crunchwraps in the fridge for up to 3 days or freeze them wrapped individually in foil for up to 1 month. Reheat frozen crunchwraps in the microwave for 1–2 minutes or air fry at 375°F for 15 minutes until heated through and crispy.

How to Serve

A stack of four folded breakfast wraps is shown on a white marbled surface, each wrap cut in half to reveal three layers inside. The outer layer is a light beige tortilla with some browned toasted spots. Inside, the middle layer is a bright yellow folded egg, smooth in texture, sitting directly on the bottom tortilla. Above the egg layer, there is a chunky layer of browned, crispy potatoes with a mix of light brown and golden colors. Melting yellow cheese oozes between the potato and egg layers, adding a glossy texture and some drips. In the background, more folded wraps and a cooling rack can be seen, all set on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hashbrowns for this recipe?

Yes, frozen hashbrowns work well. Just be sure to cook them until they are crispy before assembling to avoid soggy crunchwraps.

Can I make these ahead of time?

Absolutely! You can prepare and assemble the crunchwraps, then freeze them individually. Reheat directly from frozen using a microwave or air fryer for a quick breakfast option.