Copycat Breakfast Crunchwrap Supreme

De Tasty · 25 min

Ingredientes

Preparación

1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Lay the bacon on the sheet and bake for 20–30 minutes, until crispy but not burnt.
3. Crack the eggs into a small bowl. Add the milk, ½ teaspoon of the salt and the black pepper, and whisk until foamy.
4. Grease a small pan with cooking spray and set it over medium heat. Pour in the eggs and cook for about 5 minutes, stirring now and then, until just set. Scatter the scallions over, then take the pan off the heat.
5. In a small bowl, stir together the sour cream, jalapeño, garlic, lime juice, paprika, cayenne and the remaining ½ teaspoon of salt until combined.
6. Cut a 4-inch circle from the centre of one tortilla. Lay the other tortilla flat and spread the sauce in the middle, leaving a 2-inch border.
7. Top the sauce with the bacon, eggs, cheddar, Monterey Jack, hash brown and avocado. Place the cut-out tortilla on top and press gently.
8. Fold the bottom tortilla's edges up over the top one, pleating until closed. Quickly flip the wrap so the seam faces down.
9. Heat the olive oil in a large pan over medium-high heat. Add the wrap seam-side down and cook about 5 minutes until golden brown. Flip and cook another 5 minutes until golden on the other side.
10. Cut the crunchwrap in half down the middle and serve.

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