Ingredients
Scale
- 6 large eggs
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1 pound breakfast sausage
- 2 cups golden hash browns
- 1/2 cup salsa
- 1 teaspoon chili powder
- 4 large tortillas
- 1 avocado, sliced (optional)
- 1/4 cup pickled jalapeños (optional)
- Fresh cilantro for garnish
Instructions
- Begin by scrambling the eggs in a skillet until fluffy.
- In another pan, cook the breakfast sausage until browned.
- Mix the scrambled eggs with the cheddar cheese and Monterey Jack cheese until melted.
- Lay a tortilla flat and layer in the hash browns, followed by the egg and cheese mixture, sausages, and salsa.
- Sprinkle with chili powder to taste.
- Fold the edges of the tortilla over the filling to create a wrap.
- Toast the wrap in a skillet until golden brown and crispy on both sides.
- Optionally, add avocado slices, pickled jalapeños, and garnish with fresh cilantro.
- Serve warm with fresh fruit or black coffee.
Notes
Store leftovers in an airtight container in the fridge for up to two days. Reheat in a skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Omnivore
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 300mg