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Egg Crunch

Cheesy Egg Crunch Wrap

Cheesy Egg Crunch Wrap with crispy hashbrowns, eggs, sausage, and melty cheese folded into a tortilla and grilled golden. An easy handheld breakfast.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
  

  • 1 lb hashbrown potatoes
  • ¼ cup oil for frying
  • 1 Tablespoon taco seasoning Southwestern spices, or Cajun spices
  • Salt to taste
  • ½ lb ground pork sausage
  • 6 eggs beaten
  • 7 oz shredded melting cheese such as quesadilla cheese, Monterey Jack, or cheddar
  • 5 burrito-sized flour tortillas

Instructions
 

  • Heat the oil over medium heat in a large, wide skillet. Working in batches, add the hashbrowns in a thin layer, dust with spices, and press gently with a spatula. Cook until golden and crispy, then flip and repeat. Remove in chunks to a paper-towel-lined plate and season with salt.
  • Brown the ground sausage in a large nonstick skillet. Drain off excess grease and turn the heat down.
  • Add the beaten eggs to the pan with the sausage and gently stir until just barely set.
  • Lay one large tortilla flat and cut it into fourths to use as filler pieces.
  • Layer hashbrowns, the sausage-and-egg mixture, and cheese onto each remaining tortilla. Place a filler piece over the center.
  • Fold the outer edges of the tortilla inward, one section at a time, until it forms a star shape.
  • Place the wrap seam-side down in a hot, oiled skillet. Cook a few minutes on each side, until firm, crunchy, and golden brown. Cut and serve.

Notes

Tortillas: You'll use 5 tortillas to make 4 wraps; one tortilla is cut into quarters to make the center filler pieces.
Seal it: Fry seam-side down first so the fold stays closed.
Cheese: The original uses V&V Supremo Chihuahua Quesadilla Cheese, but any good melting cheese like Monterey Jack or freshly grated cheddar works well.
Extra crunch: Add a crispy tostada shell inside for classic crunchwrap texture.
Variations: Swap the sausage for sautéed veggies, bacon, or chorizo.
Make ahead: Freeze the wraps before pan-frying. When ready to eat, thaw and pan-fry fresh.
Serving: Great with salsa, guacamole, sour cream, or hot sauce.