Breakfast Crunchwraps
27Min
4Servings
685Cal
MediumLevel
Kid friendly
#breakfast#meal prep#freezer friendly#quick breakfast
Equipment
Knife
Cutting board
Frying pan
Spatula
Plate
Ingredients
Ingredients
large eggs (beaten)
8 piece
breakfast sausage (crumbled)
450 g
cheddar cheese (shredded)
200 g
large flour tortillas
4 piece
butter
30 g
olive oil
15 ml
salt
5 g
black pepper
3 g
Instructions
1
Cook sausage
Brown the breakfast sausage in a large pan, breaking it up as it cooks.
8 min180°Ctimer 8 min
2
Scramble eggs
Melt butter in a pan and scramble the eggs until just set.
4 min160°Ctimer 4 min
3
Assemble crunchwraps
Layer hash browns, sausage mixture, scrambled eggs, and cheese on each tortilla. Fold the edges toward the center to create a sealed wrap.
10 minMedium heattimer 5 min
4
Toast the wraps
Toast the assembled wraps in a dry pan or skillet until golden and crispy on both sides.
5 min180°Ctimer 5 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or toaster oven until heated through
Wrap individually in foil before freezing. Reheat from frozen for best texture.
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