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

Scale

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

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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.