Irresistible Breakfast Crunchwrap
A handheld breakfast loaded with scrambled eggs, seasoned chicken sausage, melted cheese, and fresh veggies in a crispy toasted tortilla. Perfect for busy mornings or portable meals with a satisfying crunch and cheesy flavor.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Easy Breakfast Recipes
- Method: Cooking
- Cuisine: American
- Diet: Non-Vegan
Ingredients
4 large flour tortillas (about 10-inch diameter)
6 large eggs
1 cup shredded cheddar cheese (or pepper jack for a kick)
1 cup cooked chicken sausage, chopped (turkey or veggie sausage works too)
1 cup diced fresh vegetables (like bell peppers and onion)
1/2 cup sour cream (or plain Greek yogurt)
2 tablespoons olive oil (for cooking eggs and toasting)
Salt and pepper to taste
Hot sauce, for serving (optional)
Instructions
Preheat oven to 350°F (180°C)
Heat 1 tablespoon olive oil in a pan, cook diced vegetables until softened
In same pan, scramble eggs with salt and pepper until fluffy
Add cooked chicken sausage to eggs and mix well
Sprinkle cheese into tortillas, then fill with egg mixture
Spread sour cream down center of each wrap
Fold tortillas into a wrap, securing with a toothpick
Arrange on a baking sheet, brush tops with remaining olive oil
Toast for 8-10 minutes until golden and crispy
Serve with hot sauce if desired
Notes
Use vegan cheese/yogurt for plant-based version
Substitute hash browns or black beans for extra carbs
Wrap in foil for on-the-go convenience
Store leftover wraps in fridge for up to 2 days
Nutrition
- Serving Size: 1 wrap
- Calories: 275
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg