If you’re craving an exciting way to start your day, this Breakfast Crunchwrap Recipe is an absolute game changer. Compact, crispy, and packed with flavorful layers of fluffy scrambled eggs, spicy green chiles, savory turkey sausage, and melty pepper jack cheese, it wraps up everything you love about breakfast into a handheld delight. The crunch from the broken taco shell inside adds such a satisfying texture contrast that turns this simple meal into a truly joyful morning treat. Trust me, once you try this recipe, you’ll wonder how you ever did mornings without it!
Ingredients You’ll Need
The beauty of the Breakfast Crunchwrap Recipe lies in its simplicity and the careful balance of flavors and textures each ingredient brings to the plate. Here’s what you’ll need to get that perfect crunchy, cheesy, and savory bite every single time.
- 9 taco-sized flour tortillas: These serve as the sturdy, foldable base for your crunchwraps.
- 6 large eggs: The heart of the filling, scrambled to fluffy perfection with just a hint of creaminess.
- 2 tablespoons milk: Added to the eggs for extra tenderness and richness.
- 1 tablespoon butter: For cooking the eggs with a lovely buttery flavor.
- 1/4 teaspoon kosher salt: Enhances the seasoning across all components.
- 3 tablespoons canned green chiles or jalapeños: Spicy, smoky heat that livens up the eggs without overpowering.
- 1 cup shredded pepper jack cheese: Sharp and creamy, this cheese melts beautifully inside your crunchwrap.
- 12 Jones Dairy Farm Turkey Sausage Links, defrosted and sliced: Lean, smoky protein that pairs perfectly with the spices.
- 3 crispy taco shells, broken into 12 pieces: This secret ingredient adds the signature crunch that makes the dish unforgettable.
- 1/2 cup diced tomato: Adds freshness and a juicy pop in every bite.
- 1/2 cup sour cream or plain Greek yogurt: Creamy coolness to balance the spicy and savory notes.
- 1/4 cup canola oil for frying: Gives the crunchwraps their golden, crispy exterior.
How to Make Breakfast Crunchwrap Recipe
Step 1: Prepare Your Ingredients
Start by slicing your turkey sausage links into bite-sized pieces and shredding the pepper jack cheese so it’s ready to melt perfectly. Then, break your crispy taco shells into manageable pieces—it’s these crunchy bits that give the crunchwrap its standout texture!
Step 2: Make the Fluffy Scrambled Eggs
In a mixing bowl, whisk together the 6 large eggs with 2 tablespoons of milk and 1/4 teaspoon kosher salt until fully combined. Heat butter in a skillet over medium-low heat, then pour in the egg mixture. Gently scramble the eggs, stirring frequently until they are just almost cooked through but still slightly moist. This ensures a tender texture. Once done, remove from heat and stir in the green chiles for that kick of flavor.
Step 3: Warm Your Tortillas and Prepare Circles
To make folding easier and prevent tearing, microwave 6 tortillas for about 25 seconds until warm and pliable. Using a 2-inch biscuit or cookie cutter, cut out 6 small circles from the remaining 3 tortillas; these will serve as the internal layer that keeps everything nicely sealed inside your crunchwrap.
Step 4: Assemble Your Crunchwraps
Lay a warm tortilla flat on your workspace. Spoon a generous portion of scrambled eggs into the center. Add a heaping tablespoon of shredded cheese on top, followed by about 3 slices of sausage. Add 2 pieces of broken taco shell, sprinkle diced tomato over, and add a dollop of either sour cream or Greek yogurt for creaminess. Place one of the small tortilla circles on top of these layers and press down gently.
Now, carefully fold the edges of the larger tortilla over the smaller circle to seal in all your delicious fillings, pressing firmly to ensure it stays together during cooking.
Step 5: Fry to Crispy Perfection
Heat canola oil in a skillet over medium heat. Add your crunchwraps, placing them folded side down first so the seam seals better. Fry each for about 3-4 minutes until golden and crispy, then carefully flip and cook the other side until it reaches the same beautiful golden brown. Make sure not to overcrowd the pan for even cooking. Repeat with remaining crunchwraps.
How to Serve Breakfast Crunchwrap Recipe
Garnishes
Adding fresh garnishes can elevate the crunchwrap experience even more. Try sprinkling freshly chopped cilantro or green onions on top for a burst of herbal brightness. A drizzle of your favorite hot sauce or a spoonful of guacamole pairs wonderfully as well, offering cool or spicy contrast.
Side Dishes
To round out your meal, consider serving the Breakfast Crunchwrap alongside fresh fruit like melon or berries. A crisp side salad or some roasted potatoes also complement the crunchwrap’s rich and savory flavors while keeping the breakfast feeling wholesome and satisfying.
Creative Ways to Present
If you want to impress your morning guests, slice the crunchwraps in half diagonally and arrange them on a platter with small bowls of salsa, sour cream, and guacamole for dipping. They also travel well, making them a fantastic option for breakfast picnics or brunch potlucks.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crunchwraps (and that does happen quickly), store them in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing to avoid sogginess.
Freezing
Breakfast Crunchwraps freeze beautifully. Individually wrap each crunchwrap in plastic wrap and then place them in a freezer-safe bag. They will keep for up to 2 months in the freezer and still taste fantastic when reheated.
Reheating
The best way to reheat your crunchwraps is in a skillet over medium heat for about 3 to 5 minutes on each side to regain that crunchy exterior. Alternatively, you can use a toaster oven set to 350°F until warmed through. Avoid microwaving alone, as it tends to make the tortilla soggy and the crunchwrap less enjoyable.
FAQs
Can I make the Breakfast Crunchwrap Recipe vegetarian?
Absolutely! To make a vegetarian version, simply skip the turkey sausage and add extra vegetables such as sautéed mushrooms, bell peppers, or black beans. You can also add some avocado for richness.
What other cheeses can I use besides pepper jack?
While pepper jack adds a nice kick, you can swap it for cheddar, Monterey Jack, or even a mild mozzarella depending on your taste preference. Each cheese will bring a different texture and flavor profile.
Is it possible to bake the crunchwraps instead of frying?
Yes! For a lighter version, you can bake the assembled crunchwraps on a baking sheet at 400°F for about 10-15 minutes, flipping halfway through until both sides are golden and crisp.
How spicy is this Breakfast Crunchwrap Recipe?
The spice level generally depends on the type and amount of green chiles or jalapeños you use. If you prefer mild, opt for mild green chiles and reduce quantity. For more heat, go for fresh jalapeños or add a dash of hot sauce.
Can I prepare the assembly ahead of time?
You can pre-assemble the crunchwraps and keep them covered in the refrigerator for a few hours before cooking, but it’s best to fry or bake them fresh when ready to maintain that perfect crunch.
Final Thoughts
I cannot recommend the Breakfast Crunchwrap Recipe enough for your next morning meal. It’s the perfect harmony of convenience, comfort, and crave-worthy textures — all wrapped up in a neat package ready to brighten your day. So gather your ingredients, embrace the fun of folding and frying, and treat yourself and your loved ones to this incredible breakfast twist. Once you take that first bite, I promise you’ll be hooked!
Print
Breakfast Crunchwrap Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This Breakfast Crunchwrap recipe combines fluffy scrambled eggs, savory turkey sausage, spicy green chiles, and melted pepper jack cheese all wrapped in a crispy, golden fried tortilla. Perfect for a hearty and satisfying breakfast, these crunchwraps boast a delightful combination of textures from the soft egg filling to the crunchy taco shell pieces. Each crunchwrap is folded and pan-fried to perfection for a crispy exterior and melty interior.
Ingredients
Egg Mixture
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon kosher salt
- 1 tablespoon butter
- 3 tablespoons canned green chiles or jalapeños
Crunchwrap Base
- 9 taco-sized flour tortillas
- 1 cup shredded pepper jack cheese
- 12 Jones Dairy Farm Turkey Sausage Links, defrosted and sliced
- 3 crispy taco shells, broken into 12 pieces
- 1/2 cup diced tomato
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup canola oil for frying
Instructions
- Prepare Ingredients: Slice the turkey sausage links into small pieces and shred the pepper jack cheese. Break the crispy taco shells into 12 smaller pieces.
- Make Scrambled Eggs: In a bowl, whisk together the eggs, milk, and kosher salt until well combined. Heat the butter in a large skillet over medium-low heat. Pour in the egg mixture and scramble gently until almost cooked through but still slightly wet. Remove from heat and stir in the canned green chiles. Season with salt and pepper to taste.
- Prepare Tortillas: Warm 6 of the taco-sized flour tortillas by microwaving them for about 25 seconds to make them pliable. Using a 2-inch biscuit or cookie cutter, cut small circles from the remaining 3 tortillas. These will be used as the center seal for the crunchwraps.
- Assemble Crunchwraps: On each warm tortilla, spoon a generous portion of the scrambled egg mixture into the center. Add a heaping tablespoon of shredded pepper jack cheese, followed by three slices of turkey sausage. Top with two pieces of broken taco shell for crunch, a sprinkle of diced tomato, and a dollop of sour cream or plain Greek yogurt. Place one of the small tortilla circles on top and gently press down. Fold the edges of the large tortilla over the center to encase the fillings and press firmly to seal the crunchwrap.
- Fry Crunchwraps: Heat the canola oil in a large skillet over medium heat. Carefully place the assembled crunchwraps in the hot oil, folded side down, and fry until golden brown and crispy, about 3-4 minutes. Flip and cook the other side for an additional 3-4 minutes until evenly browned. Repeat the frying process with the remaining crunchwraps, avoiding overcrowding the pan to ensure even cooking.
Notes
- Microwaving the tortillas before assembly helps make them more flexible and easier to fold without tearing.
- You can substitute turkey sausage with your preferred breakfast sausage or even bacon.
- For a spicier crunchwrap, add more jalapeños or use a spicy cheese variant.
- Serve immediately for the best crispy texture; leftovers can be reheated in a skillet but may lose their crunch.
- If preferred, bake the assembled crunchwraps at 375°F for 10-12 minutes as a healthier alternative to frying.
