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Breakfast Crunchwrap Casserole
Breakfast Crunchwrap Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
"Delicious breakfast casserole with layers of hash browns, eggs, sausage, and cheese wrapped in a crispy flour tortilla. The ultimate morning meal in one dish!"
Ingredients:
  • 10 frozen hash brown patties
  • 1 pound breakfast sausage,
  • 1/3 cup jarred salsa, plus more for serving
  • 2/3 cup sour cream
  • 1 tablespoons finely chopped pickled jalapeno peppers
  • 3 tablespoons melted butter, divided
  • 6 (12-inch) flour tortillas
  • 10 eggs
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Cheddar cheese
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Lay out those delicious hash brown patties in a single, tempting layer.
  • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until browned and crispy. Then, reduce oven temperature to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook the sausage, stirring occasionally, until browned and crumbly, about 5 to 7 minutes. Discard any excess grease after draining.
  • Combine salsa, sour cream, and jalapenos in a small bowl; let flavors marry while you prepare the rest of the dish.
  • Evenly coat the bottom and sides of a casserole dish with 1 tablespoon of melted butter. Layer 5 tortillas, slightly overlapping each other and letting them drape over the sides to completely cover the bottom and sides of the dish. Top with cooked sausage.
  • In a large nonstick skillet over medium heat, melt 1 tablespoon of butter. Combine eggs, water, salt, and pepper in a large bowl, whisking until well blended. Pour the egg mixture into the skillet and cook, stirring constantly, until softly scrambled, about 3 minutes. Spread the scrambled eggs evenly over the sausage.
  • Pour a generous amount of the savory sour cream mixture over the eggs, covering them completely, then generously sprinkle with 3/4 cup of cheese. Layer on the crispy hash browns and finish off with another sprinkle of cheese on top.
  • Lay the last tortilla in the middle of the dish and fold the surrounding tortillas over it; press gently to seal. Brush with the remaining 2 tablespoons of melted butter, pressing lightly to ensure the edges of the tortillas stick together.
  • Bake at 375 degrees F (190 degrees C) until golden brown, for 25 to 30 minutes. Place a large platter over the casserole dish, invert the casserole onto the platter. Cut into squares and serve with remaining sour cream sauce and extra salsa, if desired.

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