Breakfast Crunchy Wrap Recipe

Name: Breakfast Crunchy Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus additional for brushing pan; 4 extra large burrito-size flour tortillas (12-inches); 1 lb loose Italian sausage; coarse salt & freshly ground black pepper; 3 cups shredded frozen hash browns; 1 ounce taco seasoning; 2 teaspoons unsalted butter; 4 large eggs; 1 cup coarsely grated cheddar cheese; 4 tostadas; hot sauce, for serving; sour cream, for serving

Servings: persons

3 tablespoons olive oil, plus additional for brushing pan
4 extra large burrito-size flour tortillas (12-inches)
1 lb loose Italian sausage
coarse salt & freshly ground black pepper
3 cups shredded frozen hash browns
1 ounce taco seasoning
2 teaspoons unsalted butter
4 large eggs
1 cup coarsely grated cheddar cheese
4 tostadas
hot sauce, for serving
sour cream, for serving

1
Preheat oven to broil with a rack 2-3 inches from heat source.
2
Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
3
Place tortillas on baking sheet and set aside.
4
To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
5
Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
6
Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
7
Add taco seasoning and stir to coat.
8
Divide mixture among tortillas.
9
Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
10
When foaming subsides, add eggs and season with salt and pepper.
11
Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
12
Divide eggs among tortillas, along with half of cheddar cheese.
13
Top each tortilla with one tostada.
14
Fold tortilla up and around the tostada shell, securing with toothpicks.
15
Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
16
Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
17
Serve warm, topped with hot sauce and sour cream on the side.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, plus additional for brushing pan, 4 extra large burrito-size flour tortillas (12-inches), 1 lb loose Italian sausage, coarse salt & freshly ground black pepper, and more.

Yes, Breakfast Crunchy Wrap falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Crunchy Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions