Description
A delicious and hearty Breakfast Crunchwrap featuring fluffy eggs, crispy hash browns, creamy avocado, fresh tomato, and melted mozzarella cheese all wrapped in a warm flour tortilla and seasoned with everything bagel seasoning for a flavorful start to your day.
Ingredients
Scale
Egg Mixture
- 2 Organic Eggs
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
Vegetables & Cheese
- 1/2 Tomato, diced
- 1/2 Avocado, sliced
- 2 tablespoons Shredded Mozzarella Cheese
Main Components
- 1 Large Flour Tortilla
- 2 Frozen Hash Brown Patties
- 1/4 teaspoon Vegetable Oil
- 1/2 teaspoon Everything Bagel Seasoning
Instructions
- Cook Hash Browns: Cook the frozen hash brown patties according to the package instructions until they are crispy and golden brown. Once cooked, set them aside for later use.
- Prepare Egg Mixture: In a small bowl, whisk together 2 organic eggs with garlic powder, salt, and ground black pepper until well combined.
- Heat Skillet: Preheat a non-stick skillet over medium heat and add the vegetable oil, spreading it evenly to coat the pan.
- Cook Eggs with Tomato: Pour the egg mixture into the skillet, spreading it evenly. Sprinkle the diced tomato over the eggs as they cook.
- Place Tortilla on Eggs: Lay the large flour tortilla directly on top of the cooking eggs. Press down gently to help the eggs adhere to the tortilla. Cook for about 2-3 minutes until the eggs are set.
- Flip Tortilla: Carefully flip the entire tortilla onto a plate so the egg side is now facing up.
- Add Fillings and Fold: In the center of the tortilla, layer the avocado slices, sprinkle with everything bagel seasoning, add the shredded mozzarella cheese, and place the two cooked hash browns. Fold the sides of the tortilla toward the center to form a hexagon shape, covering the fillings completely. Optionally, place a smaller tortilla on top of the hash browns before folding if desired.
- Reheat and Crisp: 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 inside has melted.
- Serve: Cut the breakfast crunchwrap in half and enjoy immediately while warm.
Notes
- You can substitute the flour tortilla with a gluten-free tortilla if preferred.
- Feel free to add hot sauce or salsa for extra flavor.
- Make sure to press the tortilla firmly onto the eggs to create a cohesive wrap.
- If you prefer, use shredded cheddar or your favorite cheese instead of mozzarella.
- For a vegetarian version, this recipe is naturally vegetarian.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast crunchwrap, breakfast wrap, hash brown wrap, egg tortilla wrap, mozzarella cheese breakfast, avocado breakfast wrap
