Breakfast Crunchwrap Supreme Recipe
Breakfast Crunchwrap Supreme
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Calories
470
If you're in the mood for a breakfast that's both hearty and flavorful, look no further than the Crunchwrap Supreme. This breakfast sandwich is packed with all your favorite morning staples, including hash browns, eggs, bacon, and cheese.
But what makes this recipe stand out is its creamy jalapeño sauce. This zesty condiment takes the sandwich to the next level, adding an extra depth of taste that will leave you wanting more.
AuthorKitchen Science
Ingredients
4 frozen Hash brown patties
5 large Eggs
1 tbsp. Whole milk
1 tbsp. Butter
- Kosher salt
Freshly ground black pepper
2 tbsp. Chives, finely chopped
4 Flour tortillas, large
6 cooked Bacon slices, chopped
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack
⅓ cup Sour cream
1 minced Jalapeño
¼ tsp. Paprika
Freshly ground black pepper
For the Crunchwrap:
For the Creamy Sauce Jalapenos:
Directions
To Make the Hash Brown Patties:
Bake frozen hash brown patties according to package directions.
To Make the Creamy Jalapeño Sauce:
Whisk the sour cream, lime juice, jalapeño, and paprika in a small mixing bowl.
- Season the mixture with salt and pepper. Set aside.
To Make the Scrambled Eggs:
In a large mixing bowl, whisk the eggs and milk until frothy.
Melt the butter in a medium nonstick skillet over medium heat. Fill the pan halfway with the egg mixture.
- Allow cooling slightly before reducing the heat to medium-low. Curds are formed by dragging the eggs with a spatula or wooden spoon.
- Season with salt and pepper when the eggs are almost done to your liking. Remove from the heat and fold in the chives.
To Make the Crunch Wrap:
Spread the jalapeño sauce in the center of each flour tortilla, then top with a hash brown patty, scrambled eggs, bacon, cheddar, and Monterey Jack cheese.
- Fold the tortillas around the center to make pleats. Invert crunch wraps quickly after wrapping so the pleats are on the bottom and they stay together.
- Heat a very thin layer of vegetable oil in a medium nonstick pan over medium heat.
- Working one at a time, place the crunch wrap seam-side down in a pan. Cook until golden on the bottom for about 3 to 5 minutes.
- Continue the cooking process with the remaining crunch wraps.
- Cut each crunch wrap in half and serve warm.