Breakfast Crunchwrap

This recipe has all the best parts of breakfast wrapped up in to one – and its convenient to take on the go! I was inspired by the classic crunchwrap, but am a big fan of breakfast foods so I thought, why not? For mine, I packed it with black beans, avocado, sour cream, bacon, hashbrowns, eggs and cheese of course. This will definitely get your day started off on the right foot! This is probably one of my favorite recipes I have created thus far because i cannot stress how underrated breakfast foods are.

  • 6 Eggs
  • 9 Pieces Bacon
  • 3 Hashbrowns (I use the frozen ones from Trader Joe’s)
  • 1 Tbsp Butter
  • 1/2 Cup Shredded Cheese
  • 1/3 Cup Sour Cream
  • 1 Avocado
  • 1.5 Cups Black Beans
  • 3 10inch Flour Tortillas
  • 3 Small Flour Tortillas
  • 3 Corn Tostadas
  • Salt
  • Pepper
  • Serves: 3
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes

To Make:

  1. In a toaster oven, cook the hasbrowns until crispy – about 10 minutes per side, checking occasionally to make sure they do not burn.
  2. While the hashbowns cook, lets get the other ingredients prepped.
  3. In a medium pot, add the black beans with about 1/2 tsp salt and heat on low stirring occasionally.
  4. Heat a large pan over medium heat and add the bacon (you will likely need to do this in batches so you don’t over crowd the pan). Cook the bacon on both sides until crispy and remove on to a paper towel to soak up any excess fat.
  5. Crack the eggs in a bowl and add about 1/2 tsp salt and 1/4 tsp pepper and whisk together.
  6. Heat the butter in a medium pan over low-medium heat.
  7. Once the butter is melted, add in the eggs and stir continuously – you want to cook the eggs for 5-8 minutes but still want them to be a little runny/creamy. Once the eggs are almost cooked, turn off the heat and stir in the cheese to melt it.
  8. When the hashbrowns, bacon, eggs, and beans are cooked/heated then its time for assembly.
  9. Take a large tortilla and add 1/3 of the avocado to the center.
  10. Top with about 1/4 cup of black beans on top of the avocado.
  11. Next, take the corn tostada and spread sour cream on to one side. Lay the tostada sour cream side down on top of the beans.
  12. Add the hashbrowns on top of the tostada, then 3 pieces of bacon (I broke the bacon up so it was easier to manage).
  13. Next, add 1/3 of the scrambled eggs on top of the bacon.
  14. Finally, add the small flour tortilla on top of the eggs and then close the large tortilla around it – you want to fold and crimp until it is completely closed.
  15. Transfer it to a small pan – putting the closed side down and heat on low. This will help prevent the tortilla from opening. Flip and cook on the other side for 2 minutes to crips both sides!
  16. Repeat steps 9-15 to make the remaining crunchwraps.
  17. Cut down the middle (or not) and serve with hot sauce, ketchup, salsa, or your favorite dipping sauce.

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