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Breakfast Crunchwrap with Sausage
Rachel Kim

Breakfast Crunchwrap with Sausage

A hash-brown patty is the tostada here. It gives the wrap a flat crisp center and keeps scrambled eggs from soaking the tortilla. Cool the eggs for a minute before folding so steam does not split the seams.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 burrito-size flour tortillas
  • 4 small flour tortillas
  • 4 frozen hash-brown patties
  • 12 oz breakfast sausage
  • 6 large eggs
  • 1/2 tsp kosher salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup warm nacho cheese sauce
  • 1 tbsp neutral oil

Method
 

  1. Bake the hash browns at 425°F for 18 to 20 minutes until crisp and 165°F.
  2. Cook the sausage in a skillet until browned and 160°F, then drain excess fat.
  3. Whisk the eggs with salt and scramble them until 160°F, then cool for 1 minute.
  4. Layer nacho cheese, sausage, egg, cheddar and one hash brown in the center of each large tortilla.
  5. Add a small tortilla patch and pleat the large tortilla tightly around it.
  6. Cook seam-side down in oil for 2 to 3 minutes per side until golden.