The breakfast crunchwrap takes me right back to college—those nights when I definitely stayed up studying (or something like that) and needed a “healthy” breakfast on the way to “class.” Turns out, making one at home on a griddle is way easier than I thought, and you can do it too.
This version has everything you want—crispy hash browns, eggs, bacon, and cheese—wrapped up in a golden-brown tortilla. A couple of quick tips:
- Microwave the hash brown patty for 30 seconds or let it sit out for an hour before cooking. Otherwise, it’ll take about 25 minutes to cook through.
- No need to buy street taco tortillas. Just cut an extra XL burrito tortilla into fourths for the patch side.
If you’re looking for more easy, beginner-friendly griddle recipes, check out my Griddle 101 eBook—it’s packed with simple meals to help you get the most out of your Blackstone!
Breakfast Crunchwrap
The griddle makes breakfast crunchwraps so easy.
Servings: 2
Equipment
- 1 Spatula
Ingredients
- 2 XL flour tortillas
- 2 street taco tortillas or 1 more XL cut in fourths
- 3 eggs scrabeled
- 3 slices of bacon cut up
- 2 frozen hashbrown patties
- Shredded Mexican cheese
- Old El Paso Queso Sauce
Instructions
- Place frozen hash browns in microwave for 30 seconds to 1 minute. This will make them cook faster on the griddle.
- Dice up raw bacon and place it on the griddle with the hash browns while it preheats to 375.
- Flip the hash browns every few minutes.
- The bacon should be done after 10-12 minutes, pour the 3 scrambeled eggs right on the bacon pieces.
- Place down your 3 tortillas and sprinkle cheese in each one. Add a hashbrown to each one and then add the bacon egg mixture.
- Drizzle in some queso sauce, then put a steet taco tortilla or ¼ of an XL tortilla on top.
- Fold up the sides then flip it over to sear the tortilla to itslef. Add some more oil if you would like.
- After a few minutes on each side, or when your tortilla is golden brown you can cut and serve!
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