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Breakfast Crunchwrap Supreme

Bacon, Eggs, cheese, hashbrown, with a creamy sauce wrapped up in a HUGE tortilla! What's there not to like! It's also easy to make and probably under 15 mins



4 frozen hash brown patties

5 large eggs

1 Tbs whole milk

1 Tbs butter

kosher salt

Freshly ground black pepper

4 large flour tortillas

6 slices cooked bacon, chopped

1 cup shredded Cheddar

1 cup Shredded Monterey Jack

Vegetable oil, for pan


1 /3 cup sour cream

½ Juice of lime

1 jalapeño, minced

1 tsp Blackstone Street Taco Seasoning

kosher salt

Freshly ground black pepper


Step 1

1 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.

Step 2

2 Cook bacon to your liking. When bacon is down, add some melted butter to griddle and cook frozen hash brown patties. When cooked, remove to a plate.

Step 3

3 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 on to griddle. 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.

Step 4

4 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.

Step 5

5 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.

Step 6

6 Repeat with remaining crunchwraps. Cut each in half and serve warm.

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