Breakfast Crunchwraps
35Min
1Servings
685Cal
MediumLevel
Kid friendly
#breakfast#protein-rich#meal-prep#crunchwrap
Equipment
Knife
Cutting board
Frying pan
Stove
Mixing bowl
Whisk
Spatula
Tongs
Plate
Ingredients
Ingredients
large flour tortillas (room_temperature)
4 piece
large eggs (room_temperature)
8 piece
bacon strips (raw)
8 piece
cheddar cheese (shredded)
120 g
potatoes (diced)
400 g
olive oil
30 ml
butter
15 g
salt
5 g
black pepper
2 g
Instructions
1
Prepare the potatoes
Dice potatoes into small cubes and season them.
5 min
2
Cook the potatoes
Fry potatoes in olive oil until golden and crispy.
10 minMedium heattimer 10 min
Don't stir too often to get a crispy crust
3
Cook the bacon
Fry bacon strips until crispy.
8 minMedium heattimer 8 min
4
Scramble the eggs
Scramble eggs in butter until just set.
5 minMedium heattimer 5 min
5
Assemble the crunchwraps
Layer eggs, bacon, potatoes, and cheese on each tortilla.
5 min
6
Fold and toast
Fold tortillas into crunchwraps and toast until crispy.
2 minMedium heattimer 2 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Toaster oven or skillet until crispy
Wrap individually in foil before refrigerating or freezing. Reheat directly from frozen in toaster oven.
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