Description
A crispy, golden tortilla filled with hearty sausage, fluffy eggs, and a creamy jalapeño sauce, perfect for breakfast on busy mornings or weekend brunches.
Ingredients
- 1 tablespoon mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon diced pickled jalapeño peppers
- 1 teaspoon jalapeño juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon chili powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cumin
- Salt (to taste)
- 4 frozen hash brown patties
- ½ pound bulk breakfast sausage
- ½ tablespoon butter
- 6 large eggs (lightly beaten)
- 4 burrito-size flour tortillas (10 inches)
- ½ cup shredded cheddar cheese
Instructions
- Make the Creamy Jalapeño Sauce: Stir together the mayonnaise, sour cream, diced pickled jalapeños, and jalapeño juice. Add garlic powder, onion powder, chili powder, smoked paprika, cumin, and salt to taste. Cover and refrigerate.
- Cook the hash browns according to package directions until deep golden and crisp. Set aside.
- Cook the breakfast sausage in a skillet over medium heat until browned and fully cooked. Transfer to a plate.
- Scramble the eggs in the same skillet with melted butter until just set but still soft. Remove from heat.
- Assemble each crunchwrap with a tortilla, creamy jalapeño sauce, scrambled eggs, sausage, hash brown, and cheese.
- Fold the tortilla edges up and toast seam-side down in a skillet until golden and sealed, then flip and toast the second side until crisp.
Notes
Customize the fillings to suit your taste preferences and enjoy with fresh fruit or extra sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican