Breakfast Crunchwrap Hack (Print Version)

Handheld crunchwrap with eggs, cheese, and crispy hash browns wrapped in a golden tortilla.

# What You'll Need:

→ Eggs & Dairy

01 - 2 large eggs
02 - 2 tablespoons whole milk
03 - 1/2 cup shredded cheddar cheese

→ Tortillas & Fillings

04 - 2 large (10-inch) flour tortillas
05 - 1/2 cup frozen hash browns, thawed
06 - 2 slices cooked bacon or 2 breakfast sausage patties, optional
07 - 1/4 cup salsa

→ Seasonings & Oil

08 - 1/4 teaspoon salt
09 - 1/8 teaspoon ground black pepper
10 - 2 teaspoons butter or oil, divided

# How To:

01 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until combined.
02 - Heat 1 teaspoon butter or oil in a skillet over medium heat. Add thawed hash browns and cook until golden and crispy, about 3 to 4 minutes per side. Remove from skillet and set aside.
03 - Pour egg mixture into the same skillet and scramble gently until just set. Remove from heat.
04 - Warm each tortilla for 10 seconds in the microwave or in a dry skillet until pliable.
05 - Place each tortilla on a flat surface and visualize dividing it into four quadrants. Make a single cut from the center to the edge closest to you.
06 - Spread scrambled eggs on the bottom left quadrant, place hash browns on the bottom right, add bacon or sausage on the top right (if using), and sprinkle cheese on the top left. Spoon salsa over the filling as desired.
07 - Fold the bottom left (eggs) quadrant over the top left (cheese), then fold over to the top right (meat), and finally fold down over the bottom right (hash browns), forming a layered triangular wrap.
08 - Heat the remaining butter or oil in the skillet over medium heat. Place the folded wrap seam side down and cook for 2 to 3 minutes per side until golden brown and crispy.
09 - Serve the crunchwrap hot with additional salsa on the side if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan and comes together in under 20 minutes, no stress required.
  • That crispy-outside-gooey-inside texture is addictive, and you'll crave it way more than you'd expect.
  • It's endlessly customizable, so you can build it however your fridge and mood demand.
02 -
  • If your hash browns release too much water, they'll make everything wet; always thaw and drain them first or you'll regret it halfway through eating.
  • Don't overcook the eggs—pull them off the heat when they still look slightly underdone because carryover heat will finish the job and keep them tender.
  • The fold is the secret: that seam side down contact with the hot skillet is what creates that crispy, sealed exterior that holds everything together.
03 -
  • Make these the night before for meal prep, wrap them in foil, and reheat in a skillet in the morning—the crispy exterior comes right back.
  • If you're cooking for two, prep both fillings before you start cooking so the assembly becomes a quick, confident moment instead of a scramble.
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