Breakfast Crunchwrap- Skip the fast food line, and make a delicious tortilla stuffed with hash browns, eggs, cheese, salsa, and avocado at home!
January 13, 2021 by Nicole Collins
Well, we're a couple weeks in to 2021.
How's it going for you guys?
I think everyone is just kinda holding their breath, trying to stay under the radar, and doing everything possible not to anger 2021 right now.
Would you say that's accurate?
I also know that January is the most popular month for people to change their eating habits and try to lean in to a healthier lifestyle. And if we're all being honest, I think we could all use a change of plans after 9+ months in quarantine.
I think some people go a little too hard in January with their New Year's resolutions of being healthier or losing weight, and I think that's why so many people give up by mid February.
But in reality, being healthier doesn't mean hours of exercise 7 days a week or starving yourself on a limited diet. Being healthier can be as simple making small changes like switching from soda to water, taking short walks around the neighborhood a couple days a week, or eliminating fast food from your diet. Being healthier isn't a major sacrifice...it's about making better choices!
So today, we're making a beloved fast food item at home using our own fresh ingredients. So, we have 100% control over what we're eating. And, that's a healthier choice than driving through a pick up window.
Today, we're making Breakfast Crunchwraps!
Sure, fast food restaurants are a quick and easy solution. But, nothing beats homemade. And, today's recipe is the best proof of that.
So, here's how we're going to build this crunchwrap. We're going to make some homemade hash browns, some creamy eggs, some crispy bacon, and some mashed avocado. Then, we're going to stuff everything inside of a tortilla along with some store bought salsa and cheese. Then we'll fold it up, toast it up in a skillet, and we'll have a crispy pocket of deliciousness ready to devour!
So, let's talk hash browns. We'll start by grating russet potatoes on a box grater, rinsing them REALLY well to wash off as much starch as we can, then tossing them with some salt, pepper, and garlic powder to give them some nice flavor. Then, we'll press them into a skillet with a little oil, and let them cook until they're nice and crispy. Essentially, we're making a giant potato pancake!
For our our egg layer, we're going to make a really basic scrambled egg. We need eggs, cream, seasoning, and my secret ingredient, dried minced onion. That's it! We'll cook them in some butter until they're just set and still soft, then our egg layer is finished.
From here on out, all that's left to do is assemble. To start, we'll take one tortilla and cut out 4 circles which we'll use to help cover the filling when we fold our wraps. Then, we'll divide out our hash browns, our eggs, our bacon, our salsa, our avocado, and some pepperjack cheese; and we'll layer everything right in the center of our tortilla. Next, we'll place our little tortilla circle over the filling. And finally, we'll fold the sides of the tortilla in towards the center to create a hexagon type shape.
Once our crunchwraps are assembled, it's time to toast them in our skillet. We can use the same skillet to make our hash browns, cook our eggs, and toast our crunchwraps; so we're totally being efficient with our dishes. We'll toast our wraps until they're golden brown on the outside, and then it's time to eat!
We're not really doing anything crazy with this breakfast. It's basically a breakfast burrito in a fun shape if you think about it. But, the crispy crunch when you bite into this baby can't be beat. Then on the inside, we have some extra crunch from our potatoes and bacon mixed with our creamy eggs and avocado. And, the salsa swoops it with a little acidity to break up some of the rich fattiness from our other components. It's the perfect balance!
Ok, everyone! I'm pretty sure we're giving Taco Bell a run for their money on this one. I can't wait to hear what you think!
Enjoy, and let's eat!
Serves: 4 Print
For the Hash Browns:
1 lb (about 3-4 small) russet potatoes
¾ tsp salt
½ tsp pepper
¼ tsp garlic powder
For the Eggs:
1 tbsp unsalted butter
½ tbsp heavy cream
½ tsp dried minced onion
¼ tsp salt
1/8 tsp pepper
For the Crunchwrap:
¾ cup shredded pepperjack cheese
4 slices bacon, cooked and chopped
2 avocados, mashed with a pinch of salt
½ cup salsa
5 8-inch flour tortillas
Make the Hash Browns: Peel potatoes, and shred potatoes on the large holes of a box grater directly into a bowl of cold water. Drain the water, refill, and drain the potato water two more times until the water becomes mostly clear. Fill the bowl with cold water one more time, and allow the potatoes to soak for 10-15 minutes. Drain the water from the potatoes, and squeeze out as much water as possible. Transfer potatoes to a clean kitchen towel, make a pouch of potatoes, and wring out as much additional water as possible. Dry out the original bowl, and add the shredded potatoes back to the bowl. Add ¾ tsp salt , ½ tsp pepper, and garlic powder; and toss to coat the potatoes.
Heat enough canola oil to coat the bottom of a 12 inch non stick skillet over medium high heat. When the oil starts to shimmer, add the potatoes, and spread them out in an even layer to mostly cover the bottom of the skillet. Cook, untouched, for 10-12 minutes until the bottom is golden brown. Carefully slide the hash brown into a plate, add another light drizzle of canola oil to the pan (not nearly as much as on the first side), and flip the hash brown back into the pan to cook on the other side for about 5-6 minutes until golden brown. Slide onto a paper towel lined plate to drain any excess oil. Cut hash brown into 4 pieces. Set aside, and wipe down the pan.
Make the Eggs: Add eggs, heavy cream, minced onion, ¼ tsp salt, and 1/8 tsp pepper to a mixing bowl. Whisk well to break up the egg. Heat butter in a medium skillet over medium heat. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs are almost completely set and look just a little bit wet, remove from heat.
Assemble the Crunchwrap: Take one of the tortillas, and use a 3 ½ inch cookie/biscuit cutter to cut out 4 circles. Take another tortilla and stack 1 piece of hash brown, ¼ of the eggs, 1 piece of chopped bacon, 2 tbsp salsa, and ¼ of the mashed avocado in the center of the tortilla (see pics in post). Top with one tortilla circle. Fold the one edge of the base tortilla inward to the tortilla circle, and continue folding in each edge towards the center until the crunchwrap is closed. Place each crunchwrap onto a plate seam side down, and repeat with remaining ingredients.
Heat the 12 inch skillet again over medium high heat, and coat the bottom of the pan with cooking spray. Arrange the cruchwraps in the pan, seam side down, and cook for 4-5 mins until the bottoms are golden brown. Flip, and cook the other side 2-3 mins until golden brown. Remove from pan, and repeat if necessary. Serve!
*It may seem like overkill to rinse and re-rinse the potatoes so many times, but we want to get off as much as the starch as we can. We also want to make sure the potatoes are nice and dry before they go into the pan. This helps eliminate a soggy hash brown.
*It can be a little tricky to flip the hash brown in one piece. Instead of using a plate to help you flip it, feel free to break the hash brown into fours in the pan, and flip it in sections.
*The crunchwraps will cook much faster as the pan heats, so the second side goes much faster than the first. If you have to cook these in two batches, the second batch will cook in half the time.