Description
Breakfast Crunchwraps are a delicious and hearty morning meal featuring fluffy baked eggs, crispy breakfast potatoes, cheddar cheese, and optional green salsa, all wrapped in soft flour tortillas and baked to golden perfection. Perfect for a satisfying breakfast or make-ahead freezer meal.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1 tablespoon milk
- Salt and black pepper, to taste
Crunchwrap Components
- 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)
Instructions
- Prepare Breakfast Potatoes: Cook 2 cups of breakfast potatoes or hashbrowns to a crispy texture according to your preferred method, then set aside to cool slightly.
- Bake Eggs: Preheat the oven to 350°F. On a greased half-sheet baking pan, crack 12 large eggs. Use a fork to gently whisk in 1 tablespoon of milk, then season with salt and black pepper. Bake for 10-12 minutes until the eggs are just set. Press gently with a fork to check firmness. Remove from oven and cut the baked eggs into 20 squares.
- Assemble Crunchwraps: Lay out a soft flour tortilla. In the center, layer 2 egg squares, a spoonful of green salsa if using, a serving of breakfast potatoes, and top with about 2 tablespoons of shredded cheddar cheese. The cheese on top helps seal the wrap during baking.
- Fold Crunchwrap: Fold the edges of the tortilla inward to enclose the filling, creating a circular, wrapped pocket. Place the crunchwrap seam side down on a greased baking sheet.
- Seal Crunchwraps: Place a second baking sheet on top of the assembled crunchwraps to keep them closed while baking.
- Bake Crunchwraps: Bake at 350°F for 8 minutes, then remove the top baking sheet and continue baking for an additional 4-6 minutes until the wraps are toasted golden brown and crisp.
- Serve and Enjoy: Serve the breakfast crunchwraps warm, garnished with extra green salsa, sriracha, or your favorite hot sauce. For make-ahead meals, let the crunchwraps cool completely, wrap individually in aluminum foil, and freeze. To reheat, microwave them unwrapped for 1-2 minutes or air fry at 375°F for about 15 minutes while wrapped in foil.
Notes
- Nutrition information is an estimate and based on 10 servings.
- Use soft flour tortillas such as Mission “Super Soft” for easier folding.
- Green salsa is optional but adds a nice tangy flavor that complements the eggs and potatoes.
- Make ahead by freezing assembled crunchwraps for quick reheating later.
- If you prefer a crispier crust, air frying for reheating is recommended over microwaving.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast crunchwrap, baked eggs, breakfast potatoes, cheddar cheese, soft tortilla wrap, make-ahead breakfast, easy breakfast recipe, freezer friendly breakfast
