Dinner

Breakfast Hash Brown Crunchwrap Recipe

ByCleo Brixton December 16, 2025December 16, 2025

Introduction

This Breakfast Crunchwrap is a delicious and satisfying way to start your day. Combining fluffy eggs, crispy hash browns, creamy avocado, and melted mozzarella all wrapped in a warm tortilla, it’s perfect for a quick morning meal or a leisurely weekend brunch.

Two folded quesadilla halves rest on a wooden board, each showing three layers inside: the outer layer is a light golden-brown toasted flour tortilla, the middle layer contains melted white cheese with bits of red and green vegetables, and the inner layer features cooked yellow scrambled eggs with green slices of avocado on top. The background shows a carton of organic brown eggs and a soft white marbled texture beneath the cutting board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Organic Eggs
1 Large Flour Tortilla
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Ground Black Pepper
1/2 Tomato
1/2 Avocado
2 Frozen Hash Brown Patties
2 tablespoons Shredded Mozzarella Cheese
1/4 teaspoon Vegetable Oil
1/2 teaspoon Everything Bagel Seasoning

Instructions

Step 1: Cook the frozen hash brown patties according to the package instructions or until crispy and golden brown. Set aside.
Step 2: In a small bowl, whisk the eggs with garlic powder, salt, and black pepper until combined.
Step 3: Heat a non-stick skillet over medium heat and add the vegetable oil, spreading it around to coat the pan.
Step 4: Pour the egg mixture into the skillet, spreading it evenly. Sprinkle the diced tomato on top.
Step 5: Lay the flour tortilla directly on top of the cooking eggs. Press down gently so the eggs stick to the tortilla. Cook for 2–3 minutes, until the eggs are set.
Step 6: Carefully flip the entire tortilla onto a plate so the egg side is facing up.
Step 7: In the center of the tortilla, layer the avocado slices, everything bagel seasoning, shredded mozzarella, and the cooked hash browns. Fold the sides of the tortilla toward the center to form a hexagon shape, enclosing the fillings. If you have extra fillings, you can add a smaller tortilla on top before folding.
Step 8: Reheat the skillet over medium heat. Place the folded crunchwrap seam-side down in the skillet and cook for 2–3 minutes on each side until the tortilla is crispy and the cheese melts.
Step 9: Cut the crunchwrap in half and enjoy warm.

Tips & Variations

Try swapping mozzarella for cheddar or pepper jack cheese for a different flavor.
For extra crunch, add some crispy bacon or sausage before folding.
If you don’t have everything bagel seasoning, use a sprinkle of salt, garlic powder, and sesame seeds.
Use fresh diced tomatoes or salsa for a juicier filling.

Storage

Store any leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain the crunch or in a microwave for about 30 seconds, though the tortilla won’t be as crisp.

How to Serve

The image shows two halves of a folded flatbread wrap on a wooden board. The outer layer is a light golden brown tortilla with slight toasting marks. Inside, there are layers of soft, melted cheese in white, slices of green avocado, small pieces of red tomato, and scrambled yellow eggs mixed with brown cooked bits, likely sausage or ground meat. The filling layers are visible and closely packed within the wrap. In the background, there is a carton of brown eggs slightly out of focus against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this breakfast crunchwrap vegetarian?

Yes, the recipe as written is vegetarian since it uses eggs, cheese, avocado, and hash browns without meat. You can also add beans or veggies for more protein.

Can I prepare this crunchwrap ahead of time?

You can prepare the ingredients ahead and assemble the crunchwrap just before cooking to maintain freshness and avoid sogginess. Cooking and serving immediately gives the best texture.