Bacon, Egg & Cheese Breakfast Crunchwrap
17Min
4Servings
520Cal
EasyLevel
Kid friendly
#breakfast#brunch#quick#meal prep#protein
Equipment
Frying pan
Stove
Plate
Spatula
Knife
Ingredients
Main Ingredients
bacon (cooked, crispy)
8 slice
eggs (scrambled)
4 piece
cheddar cheese (shredded)
120 g
large flour tortillas (large, 10-inch)
4 piece
hash brown patties (cooked, crispy)
4 piece
sour cream (room temperature)
60 ml
Instructions
1
Cook the bacon
Fry bacon until crispy and drain on paper towels.
8 minMedium heattimer 8 min
Cook on medium heat to avoid burning
2
Scramble the eggs
Scramble eggs in the same pan using the bacon fat for flavor.
4 minMedium heattimer 4 min
3
Assemble crunchwrap
Layer tortilla with sour cream, hash brown, bacon, eggs, and cheese. Fold edges toward center.
3 min
4
Toast crunchwrap
Toast folded side down in hot pan until golden and sealed.
2 minMedium heattimer 2 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Microwave 1-2 minutes or pan fry 3 minutes per side
Wrap individually in foil before freezing. Reheat from frozen in oven at 180°C for 15 minutes
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