Breakfast Tortilla Wraps

If you've ever had one of Taco Bell's Breakfast Crunch Wraps and like them, take a stab at making them at home.  It's not hard to do - they are actually sort of fun to make, and you can be as creative as you want when it comes to what goes inside them.

Today, mine are simple.  Cheese, eggs, sausage.... that's how my husband likes them.
Here's how I make them: 

I'm using "Starving Husband" size here, aka large burrito size.  I like the Mission brand because they are so soft and pliable, they never crack when I go through the fan folding step later.
You can make smaller ones, of course, by using a smaller size tortilla.  If you make the smaller version, just use one egg per wrap and decrease the size of the sausage patty as needed.

Here's the ingredient list for these, but keep in mind that you can add ingredients to this and make them how you want, providing everything  fits into the tortilla, that is! 

Large burrito size tortillas

2 eggs for each wrap you make

Grated cheese (any kind you like)

Ground breakfast sausage (Jimmy Dean is our favorite, use what you like)

Salt and pepper to taste





Rather than making one big sausage patty as I have here, you can crumble it instead if you prefer, but the patty makes a really nice foundation and just makes  the whole process easier.  I actually place the sausage right on my griddle before I turn it on and press it into the size and shape I want it to be, then turn on the griddle and begin cooking it.  I've discovered this is the easiest way, since I make it pretty thin.  If you attempt to do this on a plate or other surface, it's not so easy to remove it in one piece and get it onto the griddle.  By the way, a griddle is not necessary.  You can make this in a large frying pan as well if you don't have a griddle.

This gives you a good idea of the size.

 

           While the sausage is cooking, also "framble" 2 eggs.  Put a little butter on the cooking surface and break the two eggs onto it side by side.  Break the yolks with  a spatula, give them a slight mixing, and leave them alone until set, then flip them and allow them to cook until done to you liking and salt and pepper the eggs to taste.   As the sausage and eggs finish cooking, remove them from the cooking surface onto a plate. 

Above, you can see that I have placed the sausage, egg, and another layer of cheese onto the first layer of cheese I put on the tortilla to begin with.

Here's the fun fan-folding process I mentioned earlier.  The Mission Tortillas make this so easy, but if you are dealing with tortillas that aren't soft enough to do this without cracking, place them between a few paper towels sprinkled with a little water and microwave them for about 30 to 40 seconds and it should soften them up enough.   Have your cooking surface ready by melting about a tablespoon of butter on a medium hot surface before you begin this next step. All you do is make a fold over the top and continue folding all the way around in the same direction. Hold it in that position as I am doing here, and place your spatula on top of it, lifting the bottom with your hand. It's important to put cheese as the top layer because it's what holds the folded tortilla in the folded position while cooking.  Carry it to the cooking surface, turn it upside down so the spatula is resting on the cooking surface with the folded side of the tortilla resting on the spatula and your hand on top, then gently pull the spatula out from under it. 
                                            

Here's how it will look after you place it on the griddle.

 

                               
                               
    

Check each side by lifting a bit with the spatula to see when it's time to flip. This is the perfect level of "doneness" because the tortilla has a nice crunch to it when you eat it.

 

 

This is one easy hand-held breakfast! 

 

I also make a dinner version of this with taco meat, crispy tostadas, sour cream, lettuce and tomato, cheese, and salsa in the center.  Next time I make them, I will post it.  The crispy tostada separates the hot and cold sides of the wrap, and the cold side is not left on the cooking surface as long as the  taco meat side.  If you've had the original Crunch Wrap from Taco Bell, that's what this dinner version is, only better, because you make it with your own ingredients right at home.  Kids love these things!

 

I encourage you to make these!  It's really not difficult, and you will come up with an endless list of things you like to put in them, as I have.  Left over pulled pork or shredded brisket works well, and I have also made it with many other different meat and cheese combinations. 

So good!!