Breakfast Crunchwraps with Bacon and Sausage
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.
Servings: 5 Servings
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
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!