Description
Delightful breakfast crunchwraps filled with creamy scrambled eggs, sharp cheddar cheese, crispy hash browns, and fresh vegetables.
Ingredients
Scale
- 4 flour tortillas
- 4 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup hash browns
- 1 cup chopped vegetables (e.g., bell peppers, spinach)
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Crack the eggs into a bowl, seasoning them generously with salt and pepper, and whisk until well blended.
- Heat a non-stick skillet over medium heat, adding a splash of cooking oil.
- Pour in the whisked eggs and stir gently until fluffy and just set.
- In a separate pan, add more oil and toss in the hash browns, cooking until crispy and golden brown.
- Lay the tortillas flat, warming them slightly in a dry skillet over low heat.
- To assemble, spoon a generous amount of scrambled eggs onto one half of each tortilla.
- Top with crispy hash browns, vegetables, and shredded cheddar cheese.
- Fold the tortilla in half to create a half-moon shape, tucking in the edges.
- Place the assembled crunchwrap back on the skillet, pressing down gently. Cook on each side until golden brown and the cheese melts.
- Serve warm and cut in halves or quarters for easy enjoyment.
Notes
For busy mornings, prepare the scrambled eggs and hash browns ahead of time. These crunchwraps can also be made in an air fryer or baked in the oven.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 280mg