Published 10/20/2024 You don’t need the drive thru to enjoy a breakfast crunchwrap aka a brunchwrap! That’s right, we’re teaching you how to make an amazing breakfast crunchwrap in your own kitchen in a few simple steps and flavorful ingredients. We love making these when we have a big group for breakfast, or tripling the recipe to freeze for later. Lin and Lee made me a bunch of these for my freezer when Sid was born — they were such a lifesaver in those early days postpartum ❤️
What you Need for a Breakfast Crunchwrap
Ground breakfast sausage with maple syrup Scrambled eggs with cheese Sautéed peppers and onions Greek yogurt Sliced tomatoes Tostadas Burrito-size tortillas
Looking for a non-breakfast version of a homemade crunchwrap? Our sister site, The Cheese Knees, has a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ recipe for that! Handheld breakfast! Easily doubled or tripled to feed a crowd or freeze for later.
How to Make a Breakfast Crunchwrap
Scoop eggs in the center of the tortilla. Add breakfast sausage on top of the eggs. Spread the veggies on top of the sausage. Top with a crispy tostada shell. Spread on Greek yogurt and diced tomato. Gently fold the tortilla towards the center, and continue folding to seal. There will be some overlapping — this is okay!
- Cook crunchwrap: Heat a large skillet over medium/high heat and spray both sides of your breakfast crunchwrap with cooking spray. Place the crunchwrap seam-side down into the pan and cook until golden brown. Then flip and cook the other side to golden brown.
- Enjoy! Serve your crunchwrap immediately with your favorite toppings. Breakfast is served!
Top Tips for a Breakfast Crunchwrap
Use store-bought tostadas or make your own: To make your own tostadas, rub 4 corn tortillas with 1 tablespoon of avocado oil and bake for 3-4 minutes at 400℉ until crispy. Use tortilla chips instead of a tostada: Skip the tostada and use tortilla chips. Or Doritos would be so delicious! Wrap won’t close completely? You can cut a small piece from another tortilla and place it in the open area and fold the tortilla so that the crunchwrap is completely sealed. Make it vegetarian: Make this breakfast crunchwrap vegetarian by using sofritas or or a plant-based ground instead of breakfast sausage.
Storage
While we recommend eating your breakfast crunchwrap fresh, you can absolutely make some for later. Allow cruchwraps to cool completely before transferring into a large, gallon-size bag and store in the fridge for up to 2 days. Or wrap individually in aluminum foil and freeze for up to 3 months. Starbucks Spinach Feta Wrap
Breakfast Recipes
Fajita Breakfast Burritos Make-Ahead Freezer Breakfast Burritos Meal Prep Vegetarian Black Bean Breakfast Burritos Protein-Packed Breakfast Burritos
