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Blackstone Breakfast Crunchwrap

A crispy and flavorful breakfast crunchwrap filled with scrambled eggs, breakfast sausage, cheese, and hash browns, perfect for a family meal or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large flour tortillas
  • 4 large eggs
  • 1 cup cooked breakfast sausage (Halal-friendly)
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup frozen hash browns
  • ½ cup salsa For serving
  • ½ teaspoon seasoning (salt, pepper, paprika, or your favorite blend)

Method
 

Preparation
  1. Start by gathering all your ingredients and laying them out for easier cooking.
  2. Heat a skillet over medium-high heat. Add the frozen hash browns and cook until crispy and golden brown, about 5-7 minutes. Season to taste and set aside.
  3. In the same skillet, reduce the heat to medium. Crack the eggs into a bowl, whisk well, and pour into the skillet. Scramble until fluffy and just set, about 3-4 minutes.
  4. Stir in the cooked halal breakfast sausage and shredded cheese until well combined and the cheese has melted.
Assembly
  1. On a large tortilla, layer crispy hash browns, a generous scoop of the egg mixture, and a dollop of salsa.
  2. Fold the sides of the tortilla toward the center and then roll it up from the bottom, sealing with a bit of cheese if necessary.
Cooking
  1. Place the crunchwrap seam-side down on the hot skillet, cooking for about 2-3 minutes on each side until golden brown and crispy.
  2. Slice in half and serve with extra salsa on the side.

Notes

For a vegetarian option, swap sausage for sautéed veggies. Ensure the eggs are fluffy and not overcooked. Store leftovers in the fridge for up to 2 days and reheat on a skillet or in the oven.