Breakfast Crunchwrap

By Pinch of Yum · 45 min

Ingredients

Instructions

1. Heat the oil over medium heat in a large, wide skillet.
2. Working in batches, spread the hashbrowns in a thin layer, dust with spices and press gently. Cook until golden and crispy, then flip and repeat.
3. Remove in chunks and drain on a paper towel-lined plate. Season with salt.
4. Brown the sausage in a large nonstick skillet, then drain off excess oil. Lower the heat, add the beaten eggs and stir gently until just barely set.
5. Cut a large tortilla into fourths to use as filler pieces.
6. Layer hashbrowns, the sausage and egg mixture, and the cheese on a tortilla. Top with a filler piece, then fold the edges inward one section at a time to form a star shape.
7. Place in a hot oiled skillet and cook a few minutes per side until firm, crunchy and golden brown. Cut and serve.

Summarized from Pinch of Yum's video. Watch it for the details.

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