Skip waking up to go through the drive-thru tomorrow morning—make our breakfast Crunchwrap supreme instead. This
copycat recipe has everything you love about the classic: hash browns, eggs, bacon, cheese, and the iconic creamy jalapeño sauce, all layered between tortillas. It’s even better (!!) than the original, but is perfectly ripe for variations and substitutions. Add on homemade salsa, salsa verde, sour cream, sliced avocado, sausage patties—this Crunchwrap knows no limits. Top with your favorite hot sauce, and you’ve got a grab-and-go breakfast of champions.
Can’t get enough of Crunchwraps? Check out our vegan Crunchwraps, Big Mac Crunchwraps, and s’mores Crunchwraps for even more inspo.
Made this recipe? Let us know how it went in the comments below!
Skip waking up to go through the drive-thru tomorrow morning—make our breakfast Crunchwrap supreme instead. This
copycat recipe has everything you love about the classic: hash browns, eggs, bacon, cheese, and the iconic creamy jalapeño sauce, all layered between tortillas. It’s even better (!!) than the original, but is perfectly ripe for variations and substitutions. Add on homemade salsa, salsa verde, sour cream, sliced avocado, sausage patties—this Crunchwrap knows no limits. Top with your favorite hot sauce, and you’ve got a grab-and-go breakfast of champions.
Can’t get enough of Crunchwraps? Check out our vegan Crunchwraps, Big Mac Crunchwraps, and s’mores Crunchwraps for even more inspo.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
4
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 659
Directions
-
Creamy Jalapeño Sauce
- Step 1
In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika. Season with salt and pepper. Set aside.
- Step 1
-
Crunchwraps
- Step 1Bake frozen hash brown patties according to package instructions.
- Step 2In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
- Step 3Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- Step 4 In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
- Step 5Repeat with remaining crunchwraps. Cut each in half and serve warm.
PHOTO: ANDREW BUI; FOOD STYLING: ADRIENNE ANDERSON
