They say breakfast is the most important meal of the day. With busy weekday schedules, it’s hard to sit down as a family and enjoy this meal. That’s why I always try to make it a thing on the weekends. And what better way than enjoying some breakfast crunchwraps together. They delivered on all the key breakfast ingredients from eggs, sausage and bacon all wrapped neatly in a large tortilla. Add a spicy dipping sauce to compliment the savory dish and you have a winning breakfast recipe!
Prep and cook the ingredients separately.
I made the breakfast crunchwraps on my griddle but they can easily be done in a pan on the stove top. There are a few elements to cook separately before building the crunchwrap.
Preheat the griddle to 375 degrees across all burners. Start off by crisping up some bacon. Next, add in the frozen hash brown patties. Flip them every 1-2 minutes to get an even cook. On a new clean surface, let’s add the breakfast sausage. Keep the patty meat whole and flatten the surface to get a nice sear on one side. Season with Dad’s All Purpose rub and flip it after 2-3 minutes. Repeat on the other side and crumble it as it cooks. Takes about 10 minutes for the pork to fully cook. Finally, scramble some eggs. For some extra flavor, add more Dad’s All Purpose rub. Again, I used the griddle but if you don’t have one at home, a clean pan on the stove top will do the trick.
To add a layer of creaminess, I made a spicy mayo that I used in the filling as well as for dipping. It’s very simple. Just add equal parts mayo and sriracha sauce. Mix it together and adjust heat or creaminess to your liking.
Assemble the breakfast crunchwrap.
Now that all the components are cooked, it’s time to assemble. First, warm up a burrito size tortilla. Start the assembly with a layer of shredded cheese. Next add in the hash brown patty, a generous layer of the crumbled ground sausage, scrambled eggs, bacon strips and cover with the spicy mayo sauce and sprinkle more cheese on top. Wrap the burrito around the filling, folding the edges together.
Take your fully assembled Breakfast Crunchwrap back on the griddle with the seam down for it to seal. After 1-2 minutes, flip it over for the final crunch on the top.
Printer friendly recipe below:
Breakfast Crunchwrap
Ingredients
- 6 Eggs
- 4 Burrito tortillas
- 4 Hash brown patties
- 6 strips Bacon
- 1 lb Jimmy Dean breakfast sausage
- 1 cup Shredded mozzarella
- 4 tbsp Mayo
- 4 tbsp Sriracha
Instructions
- Preheat the griddle to 375 degrees across all burners.
- Start off by crisping up some bacon. Next, add in the frozen hash brown patties. Flip them every 1-2 minutes to get an even cook.
- On a new clean surface, let’s add the breakfast sausage. Keep the patty meat whole and flatten the surface to get a nice sear on one side. Season with Dad's All Purpose rub and flip it after 2-3 minutes. Repeat on the other side and crumble it as it cooks. Takes about 10 minutes for the pork to fully cook.
- Finally, scramble some eggs. For some extra flavor, add more Dad's All Purpose rub.
- For the sauce, add equal parts mayo and sriracha sauce. Mix it together and adjust heat or creaminess to your liking.
- For the assembly start with a warmed up a burrito size tortilla. Add a layer of shredded cheese. Next add in the hash brown patty, a generous layer of the crumbled ground sausage, scrambled eggs, bacon strips and cover with the spicy mayo sauce. Wrap the burrito around the fillings, folding the edges together.
- Place the assembled Breakfast Crunchwrap back on the griddle with the seam down for it to seal. After 1-2 minutes, flip it over for the final crunch on the top.
Check out the Recipes Page for other tasty ideas!
