Full English Crunchwrap Supreme

De Tasty · 25 min

Ingredientes

Preparación

1. Preheat the oven to 400°F (200°C). Line two baking sheets with foil.
2. Bake the bacon on one sheet for 20-30 minutes, until crispy but not burnt.
3. Toss the tomato halves with 1/2 tablespoon olive oil on the other sheet, season with salt and pepper, and bake about 15 minutes, until softened and slightly darkened.
4. In a small pan over medium-high heat, heat another 1/2 tablespoon olive oil. Sauté the mushrooms 5-7 minutes, until golden brown. Season with salt and pepper, then take off the heat.
5. Whisk the eggs, milk, 1/2 teaspoon salt and some black pepper in a small bowl until foamy.
6. Grease a small pan with nonstick spray and set over medium heat. Pour in the eggs and cook, stirring occasionally, about 5 minutes, until just set. Remove from the heat.
7. Spoon the baked beans into the center of the burrito tortilla, then layer on the eggs, cheddar, scallion, bacon, hash brown, mushrooms and tomatoes. Top with the taco tortilla and press gently. Fold the bottom tortilla's edges up around the top one, pleating until closed, then flip it seam-side down.
8. Heat the remaining 1 tablespoon olive oil in a large pan over medium-high heat. Cook the wrap seam-side down about 5 minutes per side, until golden brown.
9. Cut in half down the middle and serve.

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