Ingredients
Main Ingredients
- 4 large flour tortillas
- 4 eggs
- 1/2 cup cooked breakfast sausage
- 1/2 cup shredded cheddar cheese
- 4 small tostada shells or tortilla chips
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tablespoon butter or oil
Instructions
- Scramble the eggs: Crack the eggs into a bowl and whisk until blended. Heat a skillet over medium heat, add a little butter or oil if needed, and scramble the eggs until fully cooked but still moist. Remove from heat.
- Assemble the crunchwrap: Lay one flour tortilla flat on a clean surface. Place an even portion of scrambled eggs in the center. Top with cooked breakfast sausage, shredded cheddar cheese, sour cream, salsa, and a tostada shell or tortilla chips to add the crunch.
- Fold the tortilla: Carefully fold the edges of the tortilla toward the center, overlapping them to form a sealed wrap that holds all the fillings securely.
- Cook the crunchwrap: Heat butter in the skillet over medium heat. Place the folded crunchwrap seam-side down in the pan. Cook for 2 to 3 minutes until the bottom is golden brown and crispy.
- Flip and finish cooking: Gently flip the crunchwrap and cook the other side for another 2 to 3 minutes until equally golden and the cheese inside is melted.
- Serve: Remove the crunchwrap from the skillet and serve warm for a delicious handheld breakfast treat.
Notes
- Add hash browns inside for extra texture and heartiness.
- Use whole wheat tortillas for a healthier option with more fiber.
- Substitute breakfast sausage with vegetarian sausage or bacon if preferred.
- Adjust the level of salsa and sour cream to taste for mild or spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
