The Easiest One-Pan Breakfast Crunchwrap Recipe

Rise and shine with this easy and delicious Breakfast Crunchwrap! Packed with crispy hash browns, fluffy eggs, melty cheese, and your favorite protein, it’s like a breakfast burrito had a glow-up. Perfectly golden and handheld, it’s the ultimate way to start your day with a little crunch and a whole lot of flavor!

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I have a confession to make: I love fast food breakfast! The only problem is, unless I'm on a road trip, I don't want to go out in the morning to get it. Enter my easy and delicious Breakfast Crunchwrap!

This copycat recipe has everything I love about breakfast; hash browns, eggs, sausage, and cheese. It's all wrapped up in a tortilla and griddled until crispy and tastes way better than a Taco Bell Breakfast Crunchwrap. I'll stay home for that!

OK on top of not wanting to leave my house in the morning (or most of the time), I also don't want to be doing a lot of dishes. The second best thing about this breakfast crunchwrap is that it is all cooked in one pan! Who's winning now?

Ingredients & Substitutions

There are no complicated ingredients here. There are lots of places where you can make little changes in this recipe and still make a delicious breakfast recipe. My philosophy is that you should use the best ingredients that you can afford and that you prefer. Let's take a look at the major players and see where you can make any changes that you might need:

• Eggs - At the time of this writing, eggs are extraordinarily expensive and difficult to find. If that's something that you are facing, or you just want to save time and money, a carton of liquid eggs is your friend. You can find them in the refrigerated section of most local grocery stores and they make amazing scrambled eggs.
• Milk or cream - I always like to add some kind of dairy product like milk or cream, and sometimes cream cheese, to my scrambled eggs because it makes for a softer scramble. If you don't want to add it, you don't need to.
• Breakfast sausage - I have a fantastic breakfast sausage recipe here on the blog, but store-bought is absolutely fine. You could even break up pre-cooked patties or sausage links for a time-saving hack. You could substitute with crispy bacon, cooked shrimp, or leave out the meat all together. It's your crunchwrap.
• Cheese - I like to use combination of Monterey Jack and cheddar cheese, but if you want to to be more authentic you could use queso Oaxaca, which creates the ultimate cheese pull, or really any cheese that you prefer.
• Sour cream and jalapeño - I use sour cream and finely diced jalapeño, with a squeeze of lime juice, to make my copycat Taco Bell jalapeño crema, but you can use plain yogurt and diced pickled jalapeños, along with some of the jalapeño brine. You could also just use hot sauce, or leave it all out, if you want.
• Seasonings - To "taco" up my breakfast sausage I added some taco seasoning made of garlic powder, onion powder, some paprika, and chili powder, along with salt and pepper. You can season the meat however you prefer.
• Hash browns - Store-bought frozen hash brown patties did the trick today, but sometimes I'd like to use my own crispy hash brown patties. You could even substitute the potatoes and the protein with my chorizo and potato filling.

See recipe card below for a full list of ingredients and measurements.

Quick Recipe Video

Step-by-Step Instructions

As you scroll down it may look like a lot, but I like to check all the boxes. As always, I suggest that you read through the entire recipe, look at the pictures for reference, grab your ingredients, and get wrapping.

Prep Ingredients

Step 1: In a small bowl, mix together sour cream, lime juice, diced jalapeño, salt, and pepper to make your jalapeño crema. Cover and place in the refrigerator until ready to serve.

Step 2: Cook your frozen hash browns according to package directions; shallow fry, bake, or air fry. I prefer to shallow fry them in about a quarter cup of oil and let them dry in a wire rack.

Step 3: In the same pan, drain all at about a tablespoon of the oil, and sauté your ground sausage over medium-high heat until fully cooked with crispy bits on the edges. Place on a paper towel lined plate to drain.

Step 4: Whisk your eggs and milk or cream along with a pinch of salt and pepper.

Step 5: Wipe out your pan again, heat to medium-low, and cook your scrambled eggs until still moist and slightly undercooked. They will finish cooking when you griddle your crunchwraps.

Step 6: Finally, wipe out the pan one last time, heat to medium-high heat, and warm your flour tortillas to make them more flexible for folding.

Build your Crunchwraps

Step 1: Spread your creamy jalapeño sauce on the bottom of your flour tortilla, leaving a border clear on the outside.

Step 2: Place a hash brown patty in the center and top with crumbled sausage.

Step 3: Add a scoop of eggs and a generous amount of cheese.

Step 4: Fold one edge of the tortilla over the filling, then continue working around in a circular motion, overlapping each fold slightly until the filling is fully enclosed.

Note: After folding, there might be a small circle of cheese visible, which will form a little crispy cheesy spot after griddling (I like it). If you don't want that, you could cut up another tortilla and put a piece in the center before folding to cover the cheese.

Step 5: Place the wrap seam-side down in the same skillet, over medium heat. Cook for 2–3 minutes, pressing gently with a spatula, until golden brown and sealed.

Step 6: Flip and cook for another 2 minutes, pressing down to get good contact with the pan, until the bottom is also crispy.

Serving Suggestion

Serve with your favorite toppings like roasted tomatillo salsa, a quick tomato salsa, more jalapeno sauce, diced avocado, or guacamole.

Recipe FAQs

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