Breakfast Crunchwraps Eggs Cheddar (Print Format)
Tortillas packed with eggs, potatoes, and cheddar—crisped to golden and perfect for morning meals.
# Ingredients:
01 -
2 cups breakfast potatoes or cooked hashbrowns
02 -
12 large eggs
03 -
1 tablespoon milk
04 -
10 soft flour tortillas
05 -
1 ½ cups shredded cheddar cheese
06 -
green salsa (optional)
# Steps:
01 -
Make breakfast potatoes or crispy hash browns and set aside.
02 -
On a greased half-sheet pan, crack 12 eggs. Use a fork to gently mix in 1 tablespoon milk. Top with salt and black pepper and bake at 350°F (175°C) for 10-12 minutes. The eggs may appear soft but should be firm when gently pressed with a fork. Cut into 20 squares.
03 -
Place 2 egg squares in the center of a tortilla, followed by green salsa, breakfast potatoes, and 2 tablespoons of cheddar cheese. Fold the tortilla into a crunchwrap shape, ensuring the cheese helps with sealing.
04 -
Place crunchwraps seam side down on a greased baking sheet. Place another baking sheet on top to hold them closed. Bake at 350°F (175°C) for 8 minutes, then remove the top baking sheet and bake for another 4-6 minutes until toasty brown.
05 -
Serve with extra green salsa, Sriracha sauce, or your favorite hot sauce. Alternatively, allow the crunchwraps to cool completely, wrap in aluminum foil, and freeze. To reheat, microwave wrapped in foil for 1-2 minutes or air fry at 375°F (190°C) for 15 minutes.
# Tips:
01 -
Place the cheese layer last to help seal the tortilla during folding.