Ultimate Breakfast Crunchwrap Supreme Recipes

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.

ULTIMATE BREAKFAST CRUNCHWRAP SUPREME

Steps:

• Bake the kale with a touch of olive oil and salt on a baking sheet at 425 degrees for 15 minutes, flipping once.
• Meanwhile, saute the tater tots/hashbrowns until golden and set aside. In the same pan, saute the onion, sausage, and garlic with a sprinkle of black pepper.
• Cut a tortilla into two squares. With another tortilla, scoop half the tater tots/hashbrowns, then half the kale, then half the egg/sausage mixture, and top with half the cheese. Place one of the tortilla squares on top. Then, gently fold over the bottom tortilla onto the top, forming an ~octagon. You can add some extra cheese under the folded sides to help it stick to the tortilla square on top. Repeat this process for the other tortilla.
• Carefully lower it, folded-side down, into a hot pan with butter. Gently press it down with a spatula to help seal in the sides. When it is golden, flip to the other side and cook until golden. Repeat for the second crunchwrap.
• Serve warm and with salsa or guacamole.