These breakfast crunchwraps are the perfect start to the day. Bacon, sausage, eggs, cheese, and veggies are wrapped in tortillas and pan-fried until golden and crispy.
We love making delicoius breakfast recipes because the most important meal of the day should also be the tastiest!
Of course, bacon and sausage are always included, with recipes like our pancake sausage bites, sausage gravy breakfast pizza, and crescent roll breakfast with bacon, egg, and cheese.
Now, we’re adding these crunchwraps to our rotation. They’re a hearty feast you can hold in your hand, loaded with bacon, sausage, eggs, cheese, and classic veggies.
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Why You’ll Love This Recipe
- Basic Ingredients: Everything you need for this recipe is available in your kitchen or at the grocery store.
- Easy: This recipe requires only basic kitchen skills.
- Classic Breakfast Flavors: Every bite is loaded with bacon, sausage, eggs, cheese, onions, and bell pepper.
- Customizable: It’s easy to tweak this recipe to make it your own.
- Great for Prep: These crunchwraps are freezer-friendly, so you can make extra for future meals.
Key Ingredients
You’ll find the complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Bacon: Bacon adds a crunchy texture and a smoky, salty flavor.
- Sausage: Breakfast sausage is bold, savory, and slightly sweet.
- Eggs: You can’t have a breakfeast without scrambled eggs.
- Veggies: Bell peppers and onions are the classic breakfast veggies we all love.
- Cheese: Sharp cheddar cheese is melty and bold, perfect for these wraps.
- Pico de Gallo: Pico de gallo adds tons of Tex-Mex flavor.
- Tostada and Tortilla Shells: This combination produces a golden, slightly soft outside and a crunchy inside.
Variations
- Spicy: Use hot sausage for a spicy kick.
- Extra Spicy: Use hot sausage and diced jalapenos for even more heat.
- Bacon: Your favorite variety of bacon will work well in this recipe.
- Mushrooms: Add them for even more classic breakfast-veggie flavor.
- Cheese: Cheddar, Cheddar Jack, Colby Jack, Monterey Jack, and Pepper Jack are all great choices for this recipe.
How to Make Breakfast Crunchwraps
Step 1: Fry the bacon until crispy. Set aside and crumble when cooled enough to handle.
Step 2: Cook the sausage and veggies until the sausage is done and the onions are translucent.
Step 3: Whisk the eggs and seasonings and scramble until almost done. Add the sausage mixture to the scrambled eggs. Stir.
Step 4: Place a tostada shell in the center of each tortilla and cut the tortilla to the same size. And set aside.
Step 5: Heat 5 of the tortillas, and add eggs, then a tostada shell, then more eggs, bacon, pico de gallo, and cheese. Top with the cut out piece of tortilla.
Step 6: Wrap the tortillas up and fry them in butter in a skillet until golden.
Expert Tips
- Place your cooked bacon on a plate lined with paper towels to absorb excess grease.
- Your eggs should be solid but have a shiny, “wet” sheen to them. They’ll finish scrambling to perfection as you fry the crunchwraps.
- The five tortillas you cut out to tostada size are how you’ll be able to completely seal up your crunchwrap. You still need full-sized tortillas!
Breakfast Crunchwraps FAQs
Breakfast crunchwraps are an easy breakfast made by wrapping eggs, bacon, sausage, veggies, cheese, and a tostada inside a tortilla to create a hand-held breakfast feast.
Mushrooms are a great addition to crunchwraps. You can also add other favorites like ham or black olives for more flavor.
Refrigerate these crunchwraps for up to 4 days in an airtight container. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Delicious Pairings for Your Crunchwrap BreakFEAST
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Breakfast Crunchwraps with Bacon and Sausage
Ingredients
- 10 burrito Grande flour tortillas
- 5 tostada shells
- 12 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ¼ cup milk
- 16 ounce breakfast sausage
- 12 ounce bacon
- 1 green bell pepper, diced
- 1 cup diced onions
- 2-3 cups sharp cheddar cheese, shredded
- 2 green onions, sliced
- 2 tablespoons butter, divided
- Pico de Gallo
Instructions
- Cook bacon until crispy. Remove and place on a plate lined with paper towels. Crumble when cool enough to handle. Set aside.
- In a large skillet or deep frying pan, cook sausage, onions, and bell pepper until sausage is no longer pink and onions are translucent.
- In a medium bowl, whisk eggs, garlic powder, pepper, and milk together. Cook until almost done.
- Add sausage mixture to the egg mixture and continue cooking until eggs are cooked.
- Take 5 flour tortillas and place a tostada shell in the center. Cut the tortillas the size of the tostada shell, and set aside.
- Heat 5 tortillas.
- Add some egg mixture to the center of each of the 5 tortillas.
- Place a tostado shell on top of the eggs.
- Add more scrambled egg mixture on top of the tostada and top with crumbled bacon and pico de gallo.
- Sprinkle with additional cheddar cheese.
- Add the piece of tortilla that was cut the same size as the tostadas on top of the shredded cheese. Fold up the sides of the tortillas.
- Heat 1 tablespoon butter in a frying pan over medium heat.
- Add the folded tortilla crunch wraps into the pan and cook until golden on both sides. *the cheese helps hold the crunch wrap together.
- Serve with salsa, sour cream, and green onions, if desired.
Notes
- Place your cooked bacon on a plate lined with paper towels to absorb excess grease.
- Your eggs should be solid but have a shiny, “wet” sheen to them. They’ll finish scrambling to perfection as you fry the crunchwraps.
- The five tortillas you cut out to tostada size are how you’ll be able to completely seal up your crunchwrap. You still need full-sized tortillas!
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