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
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