I wracked my brain for something fun to write about this week and I’m coming up short. So I thought it would be a good time to share another recipe. Remember, I live to eat, so talking about food is pretty fun too. 😉

We found a recipe to make breakfast crunch wraps a few months ago and they have quickly become one of my favorite meals. It’s similar to breakfast burritos but with a twist.

The ingredients you’ll need are:

Large burrito sized flour tortillas

5-6 eggs to make scrambled eggs (you’ll need more if making for more than 2 people)

Breakfast sausage

Hash brown patties

Cheese

Chipotle sauce (we use the Taco Bell brand)

They are really easy to make as well. If you have an air fryer, throw a few of the hash brown patties in there and cook according to the package.

Brown the breakfast sausage, breaking it up into smaller pieces.

Make scrambled eggs however you prefer. We add some milk, pepper and a little bit of butter to our egg mixture.

Once all of these are done cooking, you’ll take your LARGE flour tortilla. I want to emphasize the large tortilla because the first time I made them I didn’t get the large ones and it didn’t work lol. Start filling your tortilla with breakfast ingredients – scrambled eggs, ground sausage and topping with the hash brown patty.

Sprinkle some cheese on top. I like to add the chipotle sauce because it adds just a little kick to it. Dan doesn’t usually use the chipotle sauce. He instead pours syrup over the top of his crunch wrap when it’s done cooking. It looks good that way too!

Once you have everything on your tortilla, you will begin folding in the edges of the tortilla into the center until everything is covered.

The picture below is how it should look when done folding.

Once folded, place on a skillet and fry on both sides for 2-3 minutes or until it’s a light brown.

And that’s it! Super easy, super tasty. It’s hard to go wrong with breakfast food. And since it’s all rainy and gloomy out this weekend, it’d be a good time to go try it out.

Happy eating!

Until next time! 🙂

Megan Reiffenberger