Start your day off right with a Breakfast Crunchwrap Supreme! This recipe is a delightful twist on the classic breakfast burrito, combining fluffy scrambled eggs, crispy bacon, and plenty of gooey cheese, all wrapped in a warm, soft tortilla.
Ingredients
Scale:
4 large flour tortillas (10-inch)
4 large eggs
1 cup shredded cheddar cheese
4 slices of crispy bacon, crumbled
1/2 cup cooked and crumbled sausage (optional)
1/2 cup diced tomatoes
1/4 cup diced onions
1/2 cup lettuce, shredded
Salt and pepper to taste
1 cup diced tomatoes (for the salsa)
1/4 cup finely chopped onions (for the salsa)
2 tablespoons chopped fresh cilantro (for the salsa)
1 tablespoon lime juice (for the salsa)
Salt to taste (for the salsa)
Instructions
In a large skillet, heat a little oil over medium heat. Crack the eggs into a bowl, whisk them together until fluffy, and season generously with salt and pepper. Pour the eggs into the skillet and cook, stirring gently until scrambled and cooked through, about 3-4 minutes.
In the same skillet, cook the bacon until crispy, about 5-7 minutes. Remove from the skillet and crumble into small pieces.
In a mixing bowl, combine diced tomatoes, onions, cilantro, lime juice, and salt. Stir well and set aside.
Place a large flour tortilla on a clean surface. In the center, layer approximately 1/4 of the scrambled eggs, crumbled bacon, sausage (if using), cheese, lettuce, and a spoonful of salsa.
Fold the edges of the tortilla towards the center to create a wrap, making sure to tuck in the filling as you go.
Heat a non-stick skillet over medium heat. Place the wrapped Crunchwrap seam-side down in the skillet. Cook for 3-4 minutes until the bottom is golden brown, then flip and cook the other side until crispy and the cheese is melted.
Remove from the skillet and let cool slightly. Cut in half diagonally and serve with extra salsa on the side.
