Homemade Breakfast Crunchwrap
Serves 220 mins prep40 mins cook
If you love breakfast food, this one’s for you! All the best parts of breakfast get folded into a tortilla and crunch-wrapped, and it’s way better than the Breakfast Crunchwrap from TB.
0 servings
What you need
tsp cayenne pepper
cup sour cream
fl oz lime juice
tbsp milk
clove garlic clove
tsp paprika
tsp kosher salt
fl oz olive oil cooking spray
Instructions
-Preheat the oven to 400°F (200°C). Line a baking sheet with foil. -Arrange the bacon on the baking sheet and bake for 20-30 minutes, until crispy, but not burnt. -Add the eggs to a small bowl with the milk, ½ tsp salt, and the black pepper. Whisk until foamy. -Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Sprinkle the scallions on top, then remove the pan from the heat. -In a small bowl, mix together the sour cream, jalapeño, garlic, lime juice, paprika, cayenne, and remaining ½ tsp salt. -Cut a 4-inch circle out of the center of one of the tortillas. Place the remaining intact tortilla on a flat surface. Spread the sauce in the center, leaving a 2-inch border around the edges. Top with the bacon, eggs, shredded cheeses, hash brown, and avocado. -Place the cut-out tortilla on top and gently press everything down. Fold the edges of the bottom tortilla up to meet the top tortilla, pleating until fully closed. Flip the wrap seam-side down to keep it closed. -Heat the olive oil in a large pan over medium-high heat. -Place the wrap in the pan, seam-side down, and cook for about 5 minutes, until golden brown. Flip and cook for another 5 minutes, until golden brown on the other side. Cut in half down the middle and serve. -Enjoy!View original recipe