Breakfast Crunchwraps
Breakfast Crunchwraps
Ingredients
- 2 tablespoons butter
- 8 large eggs, beaten
- 8 strips bacon, cooked and crushed
- 1 1/2 cups shredded cheddar cheese
- 4 large flour tortillas
- 4 small flour tortillas
Instructions
- 1
Melt 1 tablespoon of butter in a large non-stick pan over medium-low heat.
⏱️ 2 min
- 2
Pour the beaten eggs into the pan and gently scramble them until soft-set but still moist. This should take about 3-5 minutes. Do not overcook.
⏱️ 5 min
- 3
Transfer the soft-scrambled eggs to a medium-sized bowl. Add the crushed bacon and shredded cheddar cheese to the bowl.
⏱️ 2 min
- 4
Mix the eggs, bacon, and cheese together thoroughly until well combined.
⏱️ 1 min
- 5
Lay one large flour tortilla flat on a clean surface. Scoop about 1/4 of the egg, bacon, and cheese mixture onto the center of the large tortilla.
⏱️ 2 min
- 6
Place one small flour tortilla directly on top of the filling mixture.
⏱️ 1 min
- 7
Carefully fold the edges of the large tortilla over the smaller tortilla and filling, working your way around the perimeter to create a neat hexagon shape, ensuring all the filling is enclosed and the seams overlap slightly.
⏱️ 3 min
- 8
Heat the remaining 1 tablespoon of butter in the large non-stick pan over medium heat. Once hot, carefully place the folded crunchwrap, seam-side down, into the pan.
⏱️ 1 min
- 9
Cook for 3-5 minutes per side, or until the exterior is crispy and golden brown on both sides and the cheese inside is melted. Repeat with the remaining crunchwraps, adding more butter to the pan if needed.
⏱️ 12 min
- 10
Remove from the pan, cut in half, and serve immediately. For meal prepping, allow to cool completely, then wrap individually in aluminum foil and freeze.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Crunchwraps
- 2 tablespoons butter
- 8 large eggs, beaten
- 8 strips bacon, cooked and crushed
- 1 1/2 cups shredded cheddar cheese
- 4 large flour tortillas
- 4 small flour tortillas
Instructions
- 1
Melt 1 tablespoon of butter in a large non-stick pan over medium-low heat.
⏱️ 2 min - 2
Pour the beaten eggs into the pan and gently scramble them until soft-set but still moist. This should take about 3-5 minutes. Do not overcook.
⏱️ 5 min - 3
Transfer the soft-scrambled eggs to a medium-sized bowl. Add the crushed bacon and shredded cheddar cheese to the bowl.
⏱️ 2 min - 4
Mix the eggs, bacon, and cheese together thoroughly until well combined.
⏱️ 1 min - 5
Lay one large flour tortilla flat on a clean surface. Scoop about 1/4 of the egg, bacon, and cheese mixture onto the center of the large tortilla.
⏱️ 2 min - 6
Place one small flour tortilla directly on top of the filling mixture.
⏱️ 1 min - 7
Carefully fold the edges of the large tortilla over the smaller tortilla and filling, working your way around the perimeter to create a neat hexagon shape, ensuring all the filling is enclosed and the seams overlap slightly.
⏱️ 3 min - 8
Heat the remaining 1 tablespoon of butter in the large non-stick pan over medium heat. Once hot, carefully place the folded crunchwrap, seam-side down, into the pan.
⏱️ 1 min - 9
Cook for 3-5 minutes per side, or until the exterior is crispy and golden brown on both sides and the cheese inside is melted. Repeat with the remaining crunchwraps, adding more butter to the pan if needed.
⏱️ 12 min - 10
Remove from the pan, cut in half, and serve immediately. For meal prepping, allow to cool completely, then wrap individually in aluminum foil and freeze.
⏱️ 1 min