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Crunchy Breakfast Wrap
Crunchy Breakfast Wrap
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Prep Time:
30 minutes
Total Time:
30 minutes
Make ahead fast-food copycat breakfast sandwich with bacon, cheese, hash browns, and fluffy scrambled eggs for an easy on-the-go breakfast.
Ingredients:
  • 4 slices thick-cut bacon, chopped
  • 12 oz ground breakfast sausage
  • 6 eggs
  • 1/2 teaspoon each salt and pepper, as desired
  • 1 tablespoon butter, if desired
  • 1/3 cup buttermilk
  • 1 1/2 cups sharp Cheddar cheese (6 oz)
  • 3 or 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups cooked hash brown potatoes
  • 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce, if desired
  • Olive oil
Instructions:
  • Preheat a 10-inch skillet with high sides over medium-high heat; crisp bacon in the skillet until golden. Transfer to a paper towel-lined plate.
  • Remove the drippings from the skillet, then add the sausage. Cook the sausage until it turns golden brown, then transfer it to a plate with the bacon.
  • Beat eggs in a medium bowl with a whisk, season with salt and pepper. Melt butter in a skillet over medium heat. Pour in the eggs and let them set for 1 minute. Gently stir in buttermilk and 1/4 cup of cheese. Use a spatula to fold the eggs while shaking the skillet. Once no liquid remains, remove from heat.
  • Place a tortilla in the microwave and heat for 20-30 seconds until warm. Spread some cheese down the middle, then add potatoes, sausage, and eggs on top. Sprinkle with bacon and drizzle with enchilada sauce. Fold the two opposite sides towards the center, then fold the right and left sides to meet in the center.
  • Preheat skillet with a drizzle of olive oil over medium heat. Cook 2 wraps at a time for about 1 minute on each side until lightly golden. Serve while warm.

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