Homemade Breakfast Crunch Wraps Recipes

Steps:

• Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
• Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
• In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
• For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
• Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

Steps:

• Preheat oven to broil with a rack 2-3 inches from heat source.
• Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
• Place tortillas on baking sheet and set aside.
• To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
• Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
• Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
• Add taco seasoning and stir to coat.
• Divide mixture among tortillas.
• Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
• When foaming subsides, add eggs and season with salt and pepper.
• Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
• Divide eggs among tortillas, along with half of cheddar cheese.
• Top each tortilla with one tostada.
• Fold tortilla up and around the tostada shell, securing with toothpicks.
• Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
• Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
• Serve warm, topped with hot sauce and sour cream on the side.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Steps:

• Preheat oven according to the Hash Brown package.
• On a baking sheet place aluminum foil down and 1 hashbrown into the oven and cook for 15 mins.
• after 15 mins, on another baking sheet, cook the bacon along with the hashbrowns both in the oven for another 10mins.
• start cooking the egg in the last 5 mins of the hasbrown and bacon. (I usually make the egg scrambled).
• take the tortilla and add a layer of cheese across (however much you like).
• add Taco Bell's Mild Sause in a zig zag formation along the cheese (however much you like).
• place the single hashbrown in the middle of the wrap.
• add the egg on top of hashbrown.
• add the bacon on top of the egg.
• fold by pulling the left and right sides of the wrap towards the middle and touch together, then do the same with the remaining folds.
• OPTIONAL: put on a Press (George Foreman) until you have desired crisp to the torilla and ENJOY.

Steps:

• Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
• Generously spray a sheet tray with cooking oil spray.
• Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
• Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
• Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
• Place the tostadas over the fillings.
• Sprinkle the rest of the cheese over the tostadas.
• Place the last flour tortilla over the cheese.
• Fold over the tortillas so they cover up the fillings and touch the center tortilla.
• Preheat oven to 375˚F (190˚C).
• Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
• Flip the crunch-wrap onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!