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Overhead shot of a folded flour tortilla filled with scrambled eggs, sausage, bell peppers, onions, and cheddar cheese, topped with sour cream.

Breakfast Crunchwrap

Layered scrambled eggs, sausage, cheese, and veggies in a flour tortilla, folded and pan-fried until crisp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 4 large flour tortillas
  • 6 large eggs
  • 1 cup shredded cheddar cheese (or pepper jack for heat)
  • 1 cup cooked sausage or bacon, chopped (or turkey/veggie sausage)
  • 1 cup fresh diced veggies (bell peppers, onions; spinach or tomatoes can be added)
  • 1/2 cup sour cream (or Greek yogurt)
  • hot sauce to taste

Instructions
 

  • Scramble Eggs:

    Beat the eggs in a bowl, then add to a hot skillet. Stir gently until fluffy and fully set, about 3-4 minutes.

  • Sauté Sausage:

    In the same skillet, put the chopped sausage or bacon. Sauté until crispy and browned, about 5-7 minutes.

  • Assemble Fillings:

    On a large tortilla, arrange scrambled eggs, cooked sausage or bacon, shredded cheese, diced veggies, and a dollop of sour cream. Add hot sauce if desired.

  • Fold Crunchwrap:

    Fold the tortilla edges toward the center, tucking in all fillings. Fold to create a tight wrap.

  • Toast Crunchwrap:

    Warm a non-stick skillet over medium heat. Place the crunchwrap seam-side down and cook for 3-4 minutes, until golden and crisp. Flip and cook the other side.
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