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Crispy golden breakfast crunch wrap cut in half to show eggs, hash browns, veggies, and cheese

Breakfast Crunch Wrap

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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

  • 5 tortillas
  • 1 cup hash browns cooked
  • 1/2 sliced peppers
  • 1/2 cup sliced onions
  • 1 handful spinach leaves
  • 1/2 cup cottage cheese queso or 1/2 cup shredded cheddar cheese
  • 4 eggs
  • To taste salt
  • To taste pepper

Method
 

  1. First make the hash browns and make sure they are crisp by sauteing them in a small amount of oil, set aside.
  2. Saute the peppers and onions set aside.
  3. Crack eggs into a bowl and whisk so the yolk and whites are combined.
  4. Next pour eggs into a saute pan, season with salt and pepper, and scrambled until they are done.
  5. Next, place a tortilla on a plate and layer the ingredients inside.
  6. Drizzle with the cottage cheese queso, or sprinkle with shredded cheddar cheese.
  7. Cut one tortilla into 4 pieces.
  8. Lay a cut piece on top of the pile of ingredients, then start folding the edges of the other tortilla up and onto the first tortilla in a circular pattern.
  9. Place back in the saute pan and cook until the tortilla has started to turn brown.