Friday, December 20, 2019

Breakfast Crunchwraps

This crunchwrap is the perfect breakfast meal with chorizo, eggs, and hashbrowns!

My household consumes a lot of crunchwraps. We don't really get them from Taco Bell a lot, I make them homemade at least once a month. That doesn't seem like it's that often really, but we don't eat the same thing within the same year very often - just our absolute favorite foods. When I stumbled across this recipe for a breakfast version, I knew my family would lose their minds!

It's not too much more work than if you were just making sausage, hashbrowns, and eggs and it's actually pretty easy to make the crunchwraps. I have my preferred method which is slightly different than the original recipe. I think having the cheese on top with an opening helps to really glue the whole thing together. It took me some trial and error testing to figure out how to best get the crunchwrap into the pan without losing all the inside stuff, but once I figured that out...crunchwraps were a breeze. I place a spatula upside down onto the top of the crunchwrap and hold it in place. I flip the crunchwrap upside down over the pan and place it so the spatula is touching the pan. Then I quickly but carefully pull the spatula out. The cheese gets nice and crunchy and helps with the structural integrity of the crunchwrap.

This breakfast version is out of this world! I don't have it pictured, but we ate ours with salsa and sour cream, but you could do a whole slew of toppings or fixings with it.

What you need:
  • 8 large flour tortillas 
  • 8 crunchy tostadas
  • 1 lb. chorizo, cooked and crumbled
  • 2 cups hashbrowns, cooked
  • 2 cups scrambled eggs
  • 2 cups shredded Mexican cheese
For serving, if desired:
  • Avocado slices
  • Salsa or pico de gallo
  • Sour cream or Greek yogurt
  • Diced jalapeno peppers
  • Or whatever you like!
  1. Prepare chorizo, hashbrowns, and scrambled eggs. Then mix together in a large bowl.
  2. Start with a large flour tortilla and add some of the chorizo mixture in the center and then top with a tostada shell (break if necessary to help fit.
  3. Top with shredded cheese and fold up the edges of the flour tortilla.
  4. Heat a skillet over medium high heat.Spray a nonstick pan with olive oil spray (or your favorite nonstick spray). 
  5. My go-to method for cooking crunchwraps is to place a spatula upside down onto the open part of the crunchwrap and gently place the crunchwrap cheese side down in the preheated skillet. The spatula helps to keep the structure while you settle it in the pan.
  6. Spray the top (which is actually the bottom of the crunchwrap) with nonstick spray. Cook each side until golden brown.
  7. Serve with desired fixings.
Recipe slightly adapted from Real Food by Dad

I love breakfast casseroles a whole lot and this Tatortot Italian Sausage Breakfast Casserole is packed full of so many hearty ingredients. If you are looking for more chorizo breakfast recipes, Around My Family Table has this fantastic Egg and Chorizo Casserole that is on par with the breakfast casserole but still has a lot of the same elements as the crunchwraps.

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