BREAKFAST SUPREME
Friends shared this recipe with me many years ago, when we spent the night at their home. One taste and you'll see why it has "supreme" in its name. It's that good!-Laurie Harms, Grinnell, Iowa
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside., Pour butter into an ungreased 13x9-in. baking dish. Sprinkle with 1 cup cheese. Pour eggs over cheese. Top with sausage mixture. , Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 344 calories, Fat 28g fat (14g saturated fat), Cholesterol 288mg cholesterol, Sodium 578mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.
BREAKFAST CRUNCHWRAP SUPREME
Check out this amazing copycat recipe for the best breakfast Crunchwrap Supreme from Delish.com!
Categories Breakfast Crunchwrap Supreme taco bell copycat recipe easy breakfast brunch recipe easy recipe best brunch best breakfast bacon egg and cheese
Time 1h
Yield 4
Number Of Ingredients 20
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.
COPYCAT CRUNCHWRAP SUPREME
If you are a fan of the Crunchwrap Supreme from the famous fast food chain then you've come to the right place. Not only can you make it at home for the fraction of the price, the beef is actually present. I always get my beef on sale and make 4 at a time but wrote this up for 1 serving to suit your individual needs. Serve with taco sauce if desired.
Provided by Soup Loving Nicole
Categories Sandwich Wraps and Roll-Ups
Time 16m
Yield 1
Number Of Ingredients 9
Steps:
- Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
- Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
- Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
- Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
- Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.
Nutrition Facts : Calories 830.5 calories, Carbohydrate 73.2 g, Cholesterol 94.3 mg, Fat 42.9 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 15.2 g, Sodium 1888.2 mg
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- Place a tortilla on a work surface and stamp out a 5-inch circle in the center and set it aside. Place a second tortilla down on a work surface and at the center, working with a 5-inch diameter, assemble and layer the hash brown, scrambled egg mixture, cheese and a tostada (breaking the tostada up as needed to fit in the 5 inch diameter). Place the stamped-out tortilla on top. Fold the edges of the bottom tortilla towards the center. Flip the crunch wrap seam side down and gently press down on it so the folded seams will be creased. Repeat with tortillas and filling.
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