Ingredients
Method
Preparation
- Crack the eggs into a bowl, beat them until well mixed, and season with salt and pepper.
- Heat a skillet over medium heat, pour in the eggs, and stir until scrambled and fully cooked. Remove from heat.
- In another pan, cook frozen hash browns on medium heat until crispy and golden brown, about 5-7 minutes. Stir occasionally.
Assembly
- Lay a flour tortilla flat on a clean surface.
- Layer cooked eggs, cheese, crispy hash browns, cooked bacon or sausage, then a dollop of sour cream. Add salsa, avocado, and spinach if desired.
- Fold the tortilla edges inwards towards the center to create the wrap.
Cooking
- Heat the skillet again over medium heat and place the crunchwrap seam-side down. Cook until golden brown, about 3-4 minutes.
- Gently flip and cook the other side for an additional 3 minutes until crispy.
Serving
- Remove the crunchwrap from skillet, cut in half, and serve warm.
Notes
For a lighter crunchwrap, use egg whites or low-fat cheese. This recipe can be made in bulk and stored in the fridge for easy breakfasts. Eat within three days for best quality.
