Dinner

Breakfast Crunchwrap Recipe

ByNoah Steele December 9, 2025December 9, 2025

Introduction

This Breakfast Crunchwrap is a delicious and satisfying way to start your day. It combines fluffy eggs, crispy hash browns, fresh avocado, and melty cheese all wrapped in a warm, toasted tortilla. Perfect for a quick morning meal that feels special.

The image shows two halves of a folded flatbread sandwich placed on a wooden board, with one half resting on top of the other. The sandwich has three visible layers inside: the flatbread outer layer is light golden brown and lightly toasted, the middle layer contains a mix of cooked eggs with a slightly chunky texture and yellow color, and the top layer consists of thin green slices of avocado and small pieces of red tomato. The background features a carton of eggs blurred out, and the surface underneath the wooden board has a white marbled texture. 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 them aside.

Step 2: In a small bowl, whisk the eggs with garlic powder, salt, and ground black pepper.
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 out evenly. Sprinkle the diced tomato on top.

Step 5: Lay the flour tortilla directly on top of the cooking eggs. Press down to help the eggs adhere to the tortilla. Cook for 2-3 minutes or until the eggs are set.
Step 6: Carefully flip the entire tortilla onto a plate so the egg side is now on top.
Step 7: Layer the avocado slices, everything bagel seasoning, shredded mozzarella cheese, and hash browns in the center of the tortilla. Fold the sides towards the center to form a hexagon shape, covering the fillings. Optionally, add a smaller tortilla on top of the hash browns before folding if you have extra fillings.

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 is melted.
Step 9: Cut the wrap in half and enjoy!

Tips & Variations

For extra flavor, try adding a spoonful of salsa or hot sauce inside before folding the crunchwrap.

Substitute mozzarella with cheddar or pepper jack cheese for a different taste.
If you want a vegetarian version, use a plant-based egg substitute and check your hash browns for animal ingredients.

Storage

Store any leftover breakfast crunchwraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat until heated through and the tortilla is crisp again, or microwave briefly and then toast in a skillet to retain crunchiness.