Breakfast Crunchy Wrap Recipes

BREAKFAST CRUNCHWRAP

Steps:

• Heat the oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust with some spices, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel lined plate. Season with salt.
• Brown the sausage in a large nonstick skillet. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set.
• Lay a large tortilla on a flat surface. Cut into fourths (you'll use these as a filler piece).
• Layer hashbrowns, sausage and egg mixture, and your V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards, one section at a time. It will kind of make a star shape (watch the video for a demo). Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

CRUNCHY BREAKFAST WRAP

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.

BREAKFAST CRUNCHWRAP SUPREME

Steps:

• Bake frozen hash brown patties according to package instructions.
• Make creamy jalapeño sauce: In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika, then season with salt and pepper. Set aside.
• Meanwhile, make scrambled eggs: In 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.
• Assemble crunchwrap: Spread 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.
• Cook crunchwraps: 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.
• Repeat with remaining crunchwraps. Cut each in half and serve warm.

BREAKFAST CRUNCHY WRAP

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.