Description
A delicious and hearty Breakfast Crunchwrap featuring fluffy eggs, crispy hash browns, fresh tomato, creamy avocado, and melted mozzarella cheese all wrapped in a large flour tortilla. This simple yet satisfying breakfast is pan-cooked to golden perfection and seasoned with savory garlic and everything bagel seasoning blends.
Ingredients
Scale
Main Ingredients
- 2 Organic Eggs
- 1 Large Flour Tortilla
- 2 Frozen Hash Brown Patties
- 1/2 Tomato, diced
- 1/2 Avocado, sliced
- 2 tablespoons Shredded Mozzarella Cheese
Spices & Seasonings
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 1/2 teaspoon Everything Bagel Seasoning
Others
- 1/4 teaspoon Vegetable Oil
Instructions
- Cook Hash Browns: Prepare the frozen hash brown patties according to package instructions or cook them until they are crispy and golden brown. Once done, set aside.
- Prepare Egg Mixture: In a small bowl, whisk together the 2 organic eggs with garlic powder, salt, and ground black pepper until fully combined.
- Heat Skillet and Add Oil: Place a non-stick skillet over medium heat and add the vegetable oil, spreading it evenly to coat the surface of the pan.
- Cook Eggs with Tomato: Pour the egg mixture into the skillet, spreading it out evenly. Sprinkle diced tomato on top of the eggs while they cook.
- Place Tortilla on Eggs: Immediately lay the large flour tortilla directly on top of the cooking eggs and press down gently to help the eggs adhere to the tortilla. Cook for 2 to 3 minutes until the eggs set.
- Flip Tortilla and Eggs: Carefully flip the entire tortilla onto a plate so the egg side is now facing upward.
- Layer Fillings: On the egg side of the tortilla, layer the avocado slices, sprinkle the everything bagel seasoning, add shredded mozzarella cheese, and place the two cooked hash brown patties in the center. If desired, place a smaller tortilla on top of the hash browns before folding for extra filling support.
- Fold Tortilla: Fold the sides of the large tortilla toward the center to form a hexagonal shape that encloses the fillings completely.
- Reheat and Crisp Crunchwrap: Heat the skillet again over medium heat. Place the folded crunchwrap seam side down in the skillet. Cook for 2 to 3 minutes on each side until the tortilla is crispy and cheese inside melts.
- Serve: Cut the crunchwrap in half and serve warm for a fulfilling breakfast.
Notes
- Using a non-stick skillet helps prevent sticking when cooking the eggs and crunchwrap.
- You can customize the fillings by adding salsa, sour cream, or cooked bacon if desired.
- For extra crispiness, use a small amount of oil or butter when reheating the crunchwrap.
- If you have smaller tortillas, you can use one inside the wrap to better hold fillings.
- Be gentle when flipping the tortilla with eggs to keep it intact.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast crunchwrap, breakfast wrap, hash browns, egg tortilla wrap, vegetarian breakfast, easy breakfast recipe
