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A golden-brown breakfast crunchwrap cut in half, revealing layers of crispy hash browns, scrambled eggs, bacon, and melted cheese, sitting on a Blackstone griddle. Another whole crunchwrap is in the background with a spatula resting nearby.
Print Recipe

Breakfast Crunchwrap

The griddle makes breakfast crunchwraps so easy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 2

Equipment

  • 1 Spatula

Ingredients

  • 2 XL flour tortillas
  • 2 street taco tortillas or 1 more XL cut in fourths
  • 3 eggs scrabeled
  • 3 slices of bacon cut up
  • 2 frozen hashbrown patties
  • Shredded Mexican cheese
  • Old El Paso Queso Sauce

Instructions

  • Place frozen hash browns in microwave for 30 seconds to 1 minute. This will make them cook faster on the griddle.
  • Dice up raw bacon and place it on the griddle with the hash browns while it preheats to 375.
  • Flip the hash browns every few minutes.
  • The bacon should be done after 10-12 minutes, pour the 3 scrambeled eggs right on the bacon pieces.
  • Place down your 3 tortillas and sprinkle cheese in each one. Add a hashbrown to each one and then add the bacon egg mixture.
  • Drizzle in some queso sauce, then put a steet taco tortilla or 1/4 of an XL tortilla on top.
  • Fold up the sides then flip it over to sear the tortilla to itslef. Add some more oil if you would like.
  • After a few minutes on each side, or when your tortilla is golden brown you can cut and serve!